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Savory Beef Stew

What you need

  1. 1 1/2 lbs beef chuck roast, cut into 1 inch cubes
  2. Duck fat or olive oil
  3. 1 large onion, coarsely chopped
  4. 2-4 garlic cloves, minced
  5. 2 tbl tomato paste
  6. 1 cup beer
  7. 1 cup red wine
  8. 1-2 cups broth (low sodium)
  9. 1 stem fresh rosemary
  10. 2 stems fresh parsley
  11. 1 lb tiny (1 inch dia.) potatoes
  12. 4-5 carrots, cut into 1 inch lengths
  13. 4-5 stalks celery, cut into 1 inch lengths
  14. kosher salt
  15. Ground black pepper
  16. 1 cup fresh or frozen green peas

How to make it

  1. Pre heat oven to 300».
  2. Season beef cubes with 1/2 tsp kosher salt and pepper
  3. Heat fat in a large stock pot over medium high heat
  4. Brown meat on all sides
  5. Add onion and cook until translucent
  6. Add garlic and tomato paste and combine well
  7. Add beer, wine and 1 cup broth
  8. Add herbs and bring to a boil
  9. Cover and place pot on oven for 90 minutes, stirring once or twice
  10. Add potatoes, carrots and celery and return pot to oven for 30 minutes
  11. Stir and if veg seem tender, turn oven temp to 250 - otherwise leave at 300 for another 30 minutes
  12. Turn oven off, add peas and let stand until ready to serve

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