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Savory Beef Stew
What you need
- 1 1/2 lbs beef chuck roast, cut into 1 inch cubes
- Duck fat or olive oil
- 1 large onion, coarsely chopped
- 2-4 garlic cloves, minced
- 2 tbl tomato paste
- 1 cup beer
- 1 cup red wine
- 1-2 cups broth (low sodium)
- 1 stem fresh rosemary
- 2 stems fresh parsley
- 1 lb tiny (1 inch dia.) potatoes
- 4-5 carrots, cut into 1 inch lengths
- 4-5 stalks celery, cut into 1 inch lengths
- kosher salt
- Ground black pepper
- 1 cup fresh or frozen green peas
How to make it
- Pre heat oven to 300».
- Season beef cubes with 1/2 tsp kosher salt and pepper
- Heat fat in a large stock pot over medium high heat
- Brown meat on all sides
- Add onion and cook until translucent
- Add garlic and tomato paste and combine well
- Add beer, wine and 1 cup broth
- Add herbs and bring to a boil
- Cover and place pot on oven for 90 minutes, stirring once or twice
- Add potatoes, carrots and celery and return pot to oven for 30 minutes
- Stir and if veg seem tender, turn oven temp to 250 - otherwise leave at 300 for another 30 minutes
- Turn oven off, add peas and let stand until ready to serve
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