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–+ servings
All the best things about a beef stew in one bowl.

Best Beef Stew

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Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Yield 4 servings

Units

Ingredients 

  • 675 grams beef chuck
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 14 grams garlic (~2 large cloves sliced thin)
  • 300 grams onions (~2 medium sliced as thin as possible)
  • 2 cups low sodium chicken stock
  • 1 cup stout
  • 1 tablespoon soy sauce
  • 1 tablespoon tomato paste
  • 2 bay leaves
  • 1 sprig rosemary
  • 5 juniper berries
  • 350 grams carrots (~3 cut into large chunks)
  • 350 grams potatoes (peeled and cut into large chunks)
  • 1 ½ tablespoons all-purpose flour
  • ¾ cup green peas

Instructions

  • Cut the 675 grams beef chuck into 1 ½ -inch (4 centimeter) chunks and season with 1 teaspoon salt and ½ teaspoon black pepper.
    Cubes of sinewy beef perfect for stewing.
  • Heat a dutch oven over medium-high heat until hot and then add the 1 tablespoon vegetable oil, swirling to coat the pan. Add the beef leaving about ½-inch between each piece of meat. Depending on how large your pot is, you may need to do this in two batches.
  • Fry the beef undisturbed until you see it start seeing a dark brown crust forming around the edges. Flip the beef and brown the other side in the same way. If the oil starts to smoke, or the fond accumulating on the bottom of the pan starts to burn, turn down the heat and add a tablespoon of water. Transfer the browned beef to a bowl and repeat until all the beef is browned.
    Browning the cubes of beef to make a fond.
  • Add the 300 grams onions and 14 grams garlic to the pot, turn down the heat to medium low and cover the pot with a lid. Let this steam for 10 minutes.
    Onions in a heavy pot.
  • Remove the lid and turn up the heat to medium high. Allow the onions to fully caramelize while stirring constantly to prevent burning. This should take about 15-20 minutes.
    Caramelized onions in a heavy pot.
  • Add the 2 cups low sodium chicken stock, 1 cup stout, 1 tablespoon soy sauce, t1 tablespoon tomato paste, 2 bay leaves, 5 juniper berries, 1 sprig rosemary, and 350 grams carrots and then return the beef to the pot. Stir to combine and then bring the mixture to a simmer.
  • Cover with a lid and place in a 300 degree F (150 degrees C) oven until the beef is tender (about 1- 1 ½ hours).
  • When the meat is tender, remove the pot from the oven and skim off 1 tablespoon of fat to set aside and then skim off any additional fat and discard.
    A pot of beef stew with carrots and potatoes.
  • To the fat you saved, add 1 ½ tablespoons all-purpose flour and stir until a smooth paste forms.
  • Add a ladle full of liquid from the stew to the flour mixture and whisk until smooth. Pour this mixture back into the pot and stir until it's evenly incorporated.
    Gravy for beef stew.
  • Remove the rosemary and add the 350 grams potatoes, cover and return to the oven for an additional 20-30 minutes, or until the potatoes are tender.
  • The stew will most likely need more salt, so adjust the salt to suit your tastes and then add the ¾ cup green peas and cook for another few minutes on the stove to heat the peas through.
  • Serve with crusty bread.

Nutrition

Calories 552kcalCarbohydrates 42gProtein 41gFat 24gSaturated Fat 9gPolyunsaturated Fat 4gMonounsaturated Fat 11gTrans Fat 1gCholesterol 116mgSodium 1107mgPotassium 1561mgFiber 8gSugar 10gVitamin A 14919IUVitamin C 41mgCalcium 109mgIron 6mg
Course Entree, Soups & Stews
Cuisine American, Best