Sundays are for family, fun and good dinners. Dinners that require a little extra work, a little extra time in the kitchen and a little extra love. Cooking on Sunday is comforting and relaxing. It’s good for the soul so I did just that.
I don’t know about you but my family loves a good Beef Stew. What’s not to love? My most favorite part is the potatoes mashed right into that thick rich flavorful gravy which I usually eat with a spoon. Sometimes I lose my self control and clean up the plate with a chunk of bread just to be certain that nothing was left behind. It’s good like that.
Unlike most of the beef stews out there I like to coat the chunks of meat with flour first. You’ll end up getting thicker better sauce. And let’s talk about the smell of onion, garlic and herbs sautéing in some butter. Seriously, is there anything that smells better that? Using beer in a stew is genius. For this recipe I used Brown Ale and a little red wine for some sophistication and flavor. Don’t worry about the alcohol as it cooks out leaving you with once again rich velvety thick sauce.
I wish I could explain how delicious it tastes but you’ll just have to make it for yourself.
Oh and this is an absolute husband approved dinner. I am always feeding mine something healthy, trying to get him to eat more veggies and sneaking salads into his lunch box so this was a total treat…. for the both of us.
Make it a great week friends.
- 1 lb chuck stew meat
- 2 tbsp flour
- 1 large onion, chopped
- 4 medium carrots, peeled and cut into 2 inch pieces
- 2 celery sticks, chopped into ½ inch pieces
- 2 garlic cloves, minced
- 1 12oz bottle Brown Ale
- 2 tbsp good quality red wine
- 1 chicken bouillon
- 1 tsp fresh rosemary, minced
- 1 tbsp fresh parsley, finely chopped
- 1 bay leaf
- 5-6 large yellow potatoes, scrubbed and cut in half
- salt and pepper to taste
- 1 tbsp butter
- 1 tbsp olive oil
- Heat olive oil in a Dutch oven or a heavy bottom pot.
- Season the stew meat generously with salt and pepper. Coat with flour and brown in the pot about a minute on each side. Don't overcrowd the pot or the meat will stew not brown. Remove and set aside on a plate. Repeat with the rest of the meat.
- To the same pot add butter, onion, garlic and rosemary. Saute until onion begins to get soft and translucent.
- Pour in beer scraping the bits off the bottom of the pan. Return meat to the pot, add carrots, celery, chicken bouillon and wine. Bring to a simmer and allow to cook for 30 min.
- Add potatoes, fresh parsley and taste for salt. Add water if necessary. I added about ½ cup.
- Cook for another 60 minutes on low and slow. Once again taste for salt, adjust as needed.