Hey guys and gals! This past weekend here in OK was kinda chilly outside and the wifey said she wanted to make a stew. Here is the one i made and it was SUPER yummy!
Ingredients:
2 tablespoons olive oil, divided
1 tablespoon butter, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste (plus a little extra)
4 cups Swansons beef broth (get some extra cuz you might need it)
1 (11.2-ounce) bottle Guinness Draught
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
3 medium sized irish potatoes
2 tablespoons finely chopped fresh flat-leaf parsley (optional)
Preparation
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan.
2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon.
4. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
6. Stir in tomato paste; cook 1 minute, stirring frequently.
7. Stir in broth and beer, scraping pan to loosen browned bits. (deglaze the pan) Return meat to pan.
8. Stir in remaining 1/2 teaspoon salt and pepper; bring to a boil.
9. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
10. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.
11. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
12. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. I also added a slurry of cornstarch and water at this point to thicken the broth a little (bout a tablespoon of cornstarch w/ enough water to make it not lumpy) Sprinkle with parsley.
Hope you enjoy!
Ingredients:
2 tablespoons olive oil, divided
1 tablespoon butter, divided
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into 1-inch cubes
1 teaspoon salt, divided
5 cups chopped onion (about 3 onions)
1 tablespoon tomato paste (plus a little extra)
4 cups Swansons beef broth (get some extra cuz you might need it)
1 (11.2-ounce) bottle Guinness Draught
1/2 teaspoon black pepper
1 1/2 cups (1/2-inch-thick) diagonal slices carrot (about 8 ounces)
1 1/2 cups (1/2-inch-thick) diagonal slices parsnip (about 8 ounces)
3 medium sized irish potatoes
2 tablespoons finely chopped fresh flat-leaf parsley (optional)
Preparation
1. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add 1 1/2 teaspoons butter to pan.
2. Place flour in a shallow dish. Sprinkle beef with 1/2 teaspoon salt; dredge beef in flour.
3. Add half of beef to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan with a slotted spoon.
4. Repeat procedure with remaining 1 tablespoon oil, 1 1/2 teaspoons butter, and beef.
5. Add onion to pan; cook 5 minutes or until tender, stirring occasionally.
6. Stir in tomato paste; cook 1 minute, stirring frequently.
7. Stir in broth and beer, scraping pan to loosen browned bits. (deglaze the pan) Return meat to pan.
8. Stir in remaining 1/2 teaspoon salt and pepper; bring to a boil.
9. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
10. Uncover and bring to a boil. Cook 50 minutes, stirring occasionally. Add carrot, parsnip, and turnip.
11. Cover, reduce heat to low, and simmer 30 minutes, stirring occasionally.
12. Uncover and bring to a boil; cook 10 minutes or until vegetables are tender. I also added a slurry of cornstarch and water at this point to thicken the broth a little (bout a tablespoon of cornstarch w/ enough water to make it not lumpy) Sprinkle with parsley.
Hope you enjoy!
Sounds yummy!
