Beef Stew

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

1. Preheat oven to 500F/260C.
2. Remove band of fat in the center of the beef chuck and cut the rest into cubes.
3. Add meat cubes to a bowl, drizzle with olive oil and salt, toss to coat.
4. Spread beef onto a sheet tray and sear in the oven for 20-25 minutes until well browned.
5. Preheat a large heavy-bottomed pot over medium high heat.
6. Add olive oil, then mushrooms, carrots, onions, and a pinch of salt; sweat for 3-5 minutes until beginning to soften and caramelize.
7. Transfer vegetables into a bowl and set aside.
8. Return pan to stove over medium heat, add butter, then flour; cook for 60-90 seconds until smooth and slightly browned.
9. Add beef stock and beer; bring to a simmer, stirring and scraping the bottom.
10. Add the seared beef and a splash of water to the pot; stir to combine.
11. Transfer the pot, uncovered, into a 300F/150C oven and cook for 2 hours, stirring halfway through.
12. Mix potatoes with the par-cooked vegetables and flour, then add to the stew.
13. Add bay leaves and thyme, return to oven, and cook for 1 more hour.
14. Check that beef is tender and potatoes are fork-tender.
15. Remove excess fat from the stew, then stir in frozen peas.
16. Taste and adjust seasoning with salt if needed.
17. Ladle into bowls, top with black pepper, and serve with sourdough bread.