Beef Stew with Mushrooms, Onions and Beer

By Jaymers

Ingredients

• 2 tbsp evoo
• 3 lb beef chuck, cut into chunks
• salt and pepper to taste
• 2 large onions halved and thinly sliced
• 5 carrots cut into 2 inch diced
• 1/4 lb prosciutto or pancetta chunked
• 2 tbsp chopped garlic
• 1 1/2 lb sliced mushrooms
• 12 oz beer (Puddy's Porter if available)
• 2 C beef stock or more if necessary
• 1 tsp dried thyme
• 3 bay leaves
• 1 tsp Worcestershire sauce

Preparation

Step 1

1. In a large pot, heat oil over high heat. Season the meat generously with salt and pepper and sear on all sides, 6 - 8 minutes. Remove the meat and set it aside.

2. Put the onions in the pot, cover and lower the heat to medium. Cook for 10 minutes, stirring frequently and scraping up any brown bits from the bottom of the pot.

3. Stir in the diced carrots along with the prosciutto and garlic. Cook and stir the vegetables for 5 to 6 minutes, until the onions begin to brown nicely.

4. Add the mushrooms and cook for 1 to 2 minutes more, stirring frequently.

5. Put the meat back in to the pot and pour in the beer and stock to cover. Add a little more stock if necessary. Add the thyme, bay leaves and Worcestershire sauce.

6. Stir and bring to a boil, then reduce to a simmer. Cover and cook at a low simmer for about 1 1/2 hours or until the meat is fork tender.

7. Discard the bay leaves and serve.

8. If thicker broth is preferred, remove the beef, degrease the sauce and bring it to a boil. Let boil until it reaches the desired consistency and add the beef back.