Simple Beef Stew
Serves: 4 to 6
Ingredients
: 2½ pounds beef chuck, excess fat trimmed, cut into 1inch pieces
: Salt, freshly ground black pepper
: 3 tablespoons olive oil, divided
: 1 large shallot, finely chopped, about ¼ cup
: 3 cloves garlic, chopped
: 1½ cups dark beer, such as porter or stout, divided
: ¼ cup tomato paste
: 3 cups beef or chicken stock
: 1 bay leaf
: 1 tablespoon brown sugar : 1 teaspoon dried thyme
: 2 large carrots, sliced ¼-inch thick
: 2 medium Yukon gold potatoes, cut into 1-inch chunks
: 1 large yellow onion, cut into 1-inch chunks
Directions
1. Heat the oven to 325 degrees. Season the beef with salt and pepper.
2. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the beef in batches in one layer, without overcrowding, and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and repeat with remaining beef.
3. Pour off all but 1 tablespoon fat from the Dutch oven. Add the shallot and saute until soft, about 2 minutes. Add the garlic and saute until fragrant, about 30 seconds more. Add ½ cup beer to the pot and bring to a boil, scraping up any brown bits with a spoon. When the beer is nearly evaporated, add the tomato paste and cook, stirring constantly, until slightly caramelized, about 1 minute. Return the beef to the pot and stir to coat.
4. Add the remaining 1 cup beer, the stock, bay leaf, brown sugar, thyme, ½ teaspoon salt and 1 teaspoon black pepper. The meat should be just covered with liquid. If not, add additional stock to cover. Bring to a boil, then cover the pot and transfer to the oven. Cook until the meat is tender, 2 to 2½ hours, stirring occasionally.
5. While the meat is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the carrots, potatoes and onions and lightly season with salt. Saute until the vegetables begin to soften without browning, 4 to 5 minutes.
6. Add the carrots, onions and potatoes to the stew and stir to combine. Return to the oven and cook, partially covered, until the vegetables are tender and the sauce slightly thickened, 30 to 40 minutes, stirring occasionally.
7. Remove bay leaf and serve warm, ladled into bowls.