beef stew

By tulawdog

Ingredients

• For Stew Meat:
• 2 to 3 pound brisket flat or chuck roast cut into 1 1/2-inch cubes.
• 4 slices of thick cut bacon, cut into 1/2 inch slices.
• 1 medium size onion thinly sliced.
• 1 head of garlic, pealed and roughly chopped.
• 1 tablespoon dried Greek oregano.
• 1 tablespoon dried thyme.
• 1 cup Wondra or all-purpose flour for dredging.
• 2 12-ounce dark beers; I use Rahr’s Iron Thistle.
• 1 to 2 tablespoons of vegetable oil.
• 1 tablespoon Worcestershire sauce.
• Salt and pepper to taste.
• For Vegetables:
• 2 to 3 pounds of Yukon Gold potatoes peeled and cut into 1 1/2-inch cubes.
• 3 or 4 carrots cut into 1-inch pieces.
• 3 or 4 ribs of celery cut into 1-inch pieces.
• 8 ounces white or crimini mushrooms halved or quartered depending on size.
• 1 large onion cut into eighths (or 2 small onions quartered).
• 1 to 2 tablespoons of vegetable oil.
• 1 tablespoon dried thyme.
• 2 tablespoons fresh thyme leaves.
• 2 to 3 tablespoons chopped fresh parsley.
• 2 to 4 cups beef or chicken stock.
• 2 tablespoons Wondra flour or corn starch (optional)
• Balsamic vinegar or Worcestershire sauce to taste.
• Salt and pepper to taste.

Preparation

Step 1

. Preheat oven to 300ºF. Season cubed stew meat with salt, pepper and dried oregano, then dredge in flour.

2. Fry bacon in large Dutch oven (or pot with tight fitting lid) over medium high heat until crispy. Remove bacon and brown stew meat in small batches in the leftover bacon fat (add vegetable oil if needed). Remove stew meat once brown.

3. Reduce heat to medium and add sliced onions to Dutch oven and sauté until translucent (3 to 5 minutes). Add garlic and a tablespoon of dried thyme, sauté another 2 to 3 minutes. Add one beer and scrape the bottom of the pot with a wooden spoon to deglaze the Dutch oven (this adds flavor to the stew). Add stew meat and bacon back to the Dutch oven along with the Worcestershire sauce. Stir, then top off with the second beer until meat is covered. Cover with lid and move Dutch oven to 300ºF oven to braise.

This next step is optional, but I like to roast my vegetables before adding to the stew.

4. Coat the vegetables with oil; season with salt, pepper and dried thyme and place in roasting pan.

5. After the meat has been braising for an hour, add the roasting pan with the vegetables to the oven, and pull the Dutch oven out to stir and to make sure the meat is covered with beer. If not, add more and return to the oven. Pull the vegetables out of the oven after 30 minutes and stir. Cook another 30 minutes then pull from oven and set aside.

6. When meat is tender, add vegetables to Dutch oven, and then add stock till vegetables are covered. Add fresh herbs (reserving a little parsley for garnish) and stir. Cover and cook another 30 minutes to an hour.

7. When vegetables are tender, adjust seasoning with salt, pepper and vinegar or Worcestershire sauce (adding a little acid at the end really can brighten up the flavor of the stew).

My stew took about three hours to cook and turned out great! I had plenty of leftovers (enough for 2 days) to keep me warm during those bitterly cold Stock Show days.