stewamericanbeef
Beef Stew
A deeply flavoured oven-braised beef stew with stout, mushrooms, pearl onions, carrots, potatoes and peas.
From YouTube · Nov 10, 2022
A deeply flavoured oven-braised beef stew with stout, mushrooms, pearl onions, carrots, potatoes and peas.
30 min
Prep time
3 hrs 25 min
Cook time
3 hrs 55 min
Total time
About 8 generous servings
Yield
Ingredients
20 ingredients- 5lb/2.5kg beef chuck
- 200g or about 2c pearl onions, peeled
- 400g or 3.4-4c carrots, cut into big chonky pieces
- 300g or 4.5-5c mushrooms, cut into large pieces
- 115g/1stick unsalted butter
- 125g or 3/4C + 3Tbsp AP flour (gluten free works too)
- 1800g or 1.8L/qt good beef stock
- 450g/1pint dark stout beer
- 500g/4c small golden potatoes, partially peeled and cut into very large chunks
- 2-3 bay leaves
- 2-3 sprigs of thyme
- 150g or 1 heaping cup frozen peas
- fresh cracked black pepper
- 4 packets powdered gelatin
- olive oil
- salt
- water
- worcestershire
- tomato paste
- better than bouillon
Method
17 steps- Preheat oven to 500F/260C.
- Remove band of fat in the center of the beef chuck and cut the rest into cubes.
- Add meat cubes to a bowl, drizzle with olive oil and salt, toss to coat.
- Spread beef onto a sheet tray and sear in the oven for 20-25 minutes until well browned.
- Preheat a large heavy-bottomed pot over medium high heat.
- Add olive oil, then mushrooms, carrots, onions, and a pinch of salt; sweat for 3-5 minutes until beginning to soften and caramelize.
- Transfer vegetables into a bowl and set aside.
- Return pan to stove over medium heat, add butter, then flour; cook for 60-90 seconds until smooth and slightly browned.
- Add beef stock and beer; bring to a simmer, stirring and scraping the bottom.
- Add the seared beef and a splash of water to the pot; stir to combine.
- Transfer the pot, uncovered, into a 300F/150C oven and cook for 2 hours, stirring halfway through.
- Mix potatoes with the par-cooked vegetables and flour, then add to the stew.
- Add bay leaves and thyme, return to oven, and cook for 1 more hour.
- Check that beef is tender and potatoes are fork-tender.
- Remove excess fat from the stew, then stir in frozen peas.
- Taste and adjust seasoning with salt if needed.
- Ladle into bowls, top with black pepper, and serve with sourdough bread.
Recipe notes
Helpful tips
- Roasting the beef at high heat creates browning without cooking it in small batches.
- Use less of the final flour if the stew is already thick before adding the vegetables.
- Cook until the beef is tender but still holds its shape.
- Skim excess fat before serving for a cleaner sauce.
Equipment
- Large heavy-bottomed ovenproof pot
- Half-sheet baking tray
- Large mixing bowls
- Wooden spoon
- Ladle
Storage
Cool promptly and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat until piping hot.
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