Beef and Porter Stew

By Kimi674

This is the yummiest stew ever. I saw it made on the Today show and will forevermore only use this recipe! It is by Chef Michael Lomonaco.I don't use the parsnips, but I do add more carrots!

Ingredients

• 1/4 cup vegetable oil
• 2 1/2 pounds beef chuck stew meat, cut into 1 inch cubes.
• 1 large onion, diced
• 3 tbls. unsalted butter
• 1/4 cup all-purpose flour
• 2 bottles, 24 ounces, American porter-rich dark ale.
• 2 cups low-sodium beef broth
• 1/4 cup tomato paste
• 3 carrots, peeled and sliced
• 3 parsnips, peeled and sliced
• 3 stalks celery, diced
• 3 lg. red bliss potatoes, washed and diced
• Kosher salt
• fresh ground pepper

Preparation

Step 1

DIRECTIONS
1. Put the oil and butter in a large, heavy-bottomed
pot and heat it over medium-high heat. Season the
beef with salt and pepper. Add the beef to the pot
in a single, not-too-tightly-packed layer and brown
the beef well on all sides, approximately 8 minutes
total. Transfer the beef to a plate and set aside.
This may be done in batches to brown all the beef
evenly.
2. Add the onion and butter to the casserole and
cook until golden and caramelized, approximately 15 minutes. Sprinkle the onions with the flour and
stir to combine well.
3. Return the beef to the casserole, add the porter
ale, beef broth, tomato pasted diluted in 1 cup warm
water, and bring to a boil. Lower the heat and simmer
1 1/4 hours.
4. Add the carrots, parsnips, celery and potatoes.
Adjust seasoning with salt and pepper. Return to
a boil then simmer for 45 minutes before serving
with toasted or grilled country bread.

PS: don't skimp on the ale. I tired one bottle of good beer, and one bottle of crap beer the second time I made this stew and it was not as good as the first time I made it. I think I used Sierra Nevada the first time.