Beef Stew
This low-fuss 1 pot (and 1 pan) beef stew recipe is hands down one of my favorites of 2022. Classic, comforting, and SUPREMELY flavorful.
Ingredients
- 2 ½ kg beef chuck, 2.5kg
- olive oil
- kosher salt
- 200 g pearl onions, peeled
- 400 g carrots, cut into big chunky pieces
- 300 g mushrooms, cut into large pieces
- 115 g unsalted butter, 1 stick
- 125 g AP flour, gluten free works well too
- 1800 g good beef stock, OR see my flavorful beef stock dupe
- 450 g dark stout beer (a flavorful GF beer works too)
- 500 g small golden potatoes, partially peeled and cut into very large chunks
- 2-3 bay leaves
- 2-3 sprigs of thyme
- 150 g frozen peas
- fresh cracked black pepper
- 28 g powdered gelatin, 4 packets
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
- 1800 g store bought beef stock
- 30 g better than bouillon, beef flavored
- 30 g tomato paste
- 30 g worcestershire
- 28 g powdered gelatin, 4 packets
Instructions
- Preheat oven to 500°F/260°C.
- Trim off any excessive fat from the center of the chuck. Cut the rest of the meat into cubes. You should be left with about 3½ lb/1½ kg of meat.
- Add meat cubes to a bowl and drizzle with generous amount of olive oil and 2 large pinches of salt. Toss to coat and spread beef onto a half sheet tray and load into 500°F/260°C oven to sear for about 20-25 minutes until well browned.
- Reduce oven temperature to 300℉/150℃.
- Preheat a large heavy-bottomed pot over medium-high heat. Add a generous glug of olive oil followed by mushrooms, carrots, onions, and a pinch of salt.
- Sweat the veggies to par-cook for 3-5minutes until it's beginning to soften and caramelize. Transfer veg into a bowl and set aside.
- Return pot to stove over medium heat and add 1 stick/115g butter.
- When the butter is melted, add 100g/¾ cup of flour. Stir to cook, scraping up brown bits from bottom of the pot. Fry for 60-90 seconds until smooth and taking on color.
- Pour in beef stock and beer. Bring the pot to a simmer, stirring and scraping frequently. Once simmering, add in the chunks of beef.
- Add a splash of water to the beef cooking tray, scraping up any beef fond with a wooden spoon. Marry the fond water into the pot with the beef. Stir to combine.
- Load pot, uncovered, into a 300°F/150°C oven and cook for 2 hours, stirring halfway through.
- Toss potatoes into a mixing bowl with the par-cooked vegetables and mix with 25g/3tbsp flour. Toss to combine. (NOTE: if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here).
- Remove stew pot from oven and carefully add the potatoes/veggies into the stew. Gently stir and add in bay and thyme.
- Return stew pot to the oven uncovered to cook for 1 more hour.
- At this point, check the beef and potato for doneness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
- Ladle off excess fat from top of stew (or allow to cool slightly, refridgerate, then scrape off fat from top once cooled). Stir peas into hot stew.
- Taste for seasoning and add salt if needed.
- Ladle into bowl, top with fresh cracked black pepper, and serve with a piece of rustic sourdough bread.
BEEF STOCK DUPE / FLAVORFUL COOKING LIQUID
- Stir ingredients to combine and dissolve gelatin.
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