Beef Stew with Dark Ale

38 Ratings
  • prep time 20 min
  • total time 122 min
  • serves 8
Beef Stew with Dark Ale

Beef chuck gives a good beefy flavour to a stew. Ask your butcher for a cut of chuck that is from the fattier neck portion of the chuck so that the meat is extra moist. Garnish the dish with chives and serve with sour cream if you like.

Beef, Dinner, Fall, Main, North American, Sauté


Ingredients

10 ounces double smoked bacon, cut into 3/4 x 1/2-inch pieces (300 gm)

2 tablespoons all-purpose flour

1 ½ pounds beef, chuck, cut into 3/4-inch cubes (680 gm)

1 tablespoon salt (15 ml)

1 teaspoon ground black pepper (5 ml)

2 tablespoons vegetable oil

1 onion, sliced

½ pound cremini mushrooms, quartered (225 gm)

1 large carrot, diced large

2 stalks celery, diced large

4 cloves garlic, minced

2 large potatoes, peeled and diced large

1 tablespoon molasses (15 ml)

½ teaspoon caraway seeds (2 ml)

½ teaspoon paprika (2 ml)

1 teaspoon mustard seeds (5 ml)

Coarse salt and freshly cracked black pepper, to taste

1 bottle dark beer (341 ml)

2 cups beef stock (500 ml)

Fresh chives, for garnish (optional)

Directions

1. Heat a Dutch oven or medium stock pot over high heat and add the bacon. Render the fat and cook until the bacon is crispy, about 7 minutes. Remove the bacon and drain. Reserve.

2. Coat the beef with the flour, salt and pepper. Brown the beef in the bacon fat on all sides, being careful that the meat doesn’t scorch. Remove from pot. Reserve.

3. Using the same pot, reduce the heat to medium and add the vegetable oil. Add the onion, cremini mushrooms, carrot, celery and garlic. Use a splash of beer to deglaze the pot. Loosen and scrape all the brown bits sticking to the bottom of the pot. Sauté the vegetables for 4 minutes or until the vegetables brown and begin to soften. Add the molasses, caraway seeds, paprika, mustard seeds and salt and pepper. Return the bacon and beef to the pot. Add the beer and stock and bring to a boil. Reduce the heat and simmer and partially cover the pot. Occasionally skim the foam from the top of the stew. After 45 minutes of cooking time, add the potatoes. Continue cooking stew for another 45 minutes or until the beef is tender and the potatoes are fork tender. Garnish with fresh chives and serve.

See more: Beef, Dinner, Fall, Main, North American, Sauté

comments powered by Disqus