Nov 26, 2012
Stout beer gives this hearty beef stew a deep rich flavour. It's just as delicious with lamb.
2 pounds stewing beef, cut into 1-inch cubes
Salt and freshly ground pepper, to taste
3 tbsp. butter
2 tbsp. vegetable oil
1 medium onion, chopped
1 stalk celery, chopped
1 garlic clove, chopped
2 tbsp. all-purpose flour
1 bottle stout beer (12 ounces)
2 1/2 cups beef stock
1 bay leaf
2 large carrots, cut large 1 1/2 pieces
2 parsnips, cut into large 1 1/2 pieces
1 small turnip, cut into large 1 1/2 pieces
5 medium potatoes, cut into large 1 1/2 pieces
1 tbsp. whole grain mustard, to finish
1 tbsp. chopped parsley or chives, to garnish
Soda bread, for serving (optional)
Pat stewing beef dry with paper towel. Season with salt and pepper.
In a Dutch oven or large saucepan, melt butter and oil over medium high heat. When oil is hot, add beef in batches to avoid overcrowding the pan. Sear beef on all sides until well browned, about 10 minutes. Remove meat from pan. Set aside.
Reduce heat to medium. Add more oil if pan looks dry. Add onions, celery and garlic. Cook until they start to soften, about 5 minutes. Season with salt and pepper. Add flour and stir. Continue to cook for 3 to 4 minutes. Slowly, add beer and stir to combine with flour. Increase heat and bring to a boil. Let reduce for 5 to 10 minutes. Add stock and bring to a boil again. Reduce heat to simmer.
Add beef back to pan, and add bay leaf. Cover, stirring occasionally and let simmer for 1 1/4 hours. Add carrot, parsnips, turnips and potatoes. Cover. Cook, stirring occasionally until meat is tender and veggies are tender and cooked through, about 1 hour. (Total cooking time for stew, about 2 1/4 hours).
Season stew with salt and pepper. Finish with mustard and garnish with parsley. Serve with soda bread.
Yield: 6 servings.