Rainy day beef stew tonight

by

Been wanting to try this recipe for a while. So tonight seemed as good as any. 

 

Adapted version of Beer-Braised Beef Stew Recipe courtesy of Nancy Fuller; Food Network host. 

  • 5 pounds boneless beef chuck, cut into 1 1/2-inch cubes
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • One 6-ounce can tomato paste
  • 2 onions, chopped
  • 3 cups beef broth
  • Two 12-ounce bottles ale
  • 3 tablespoons soy sauce
  • 1 bay leaf
  • 1 pound small beets, peeled and halved, optional
  • 1 pound Brussels sprouts, halved lengthwise
  • 1 pound carrots, chopped
  • 1 pound parsnips, chopped
  • 1 pound small red potatoes, halved
  • Dried parsely

Directions

Season the beef with some salt and pepper. I prefer a more “gravey like” stew so I dusted the beef with seasoned flour before browning; the original recipe omits flour. 

Heat the oil in a large Dutch oven over medium-high heat. Add the beef and cook until well-browned on all sides. Stir in the tomato paste and cook for 1 minute.

Stir in the onions and cook, stirring occasionally, until softened and browned. 

Add the beef broth, ale, soy sauce and bay leaf. I added 1 tablespoon of worschester sauce as I felt the original lacked depth with just soy. But if you used a darker Ale that may actually help give you a different flavor;  

   
Bring the stew to a simmer, then reduce the heat to medium-low, cover, and cook, stirring occasionally, until the meat is starting to get tender and the liquid is slightly reduced, about 1 1/2 hours.

Add the beets, ( I omitted these)  Brussels sprouts, carrots, parsnips and red potatoes, and cook, covered, stirring occasionally, until the meat and vegetables are tender, about 1 more hour. 

   
 Remove the bay leaf before serving.

Note: other additions that I added to this version was a tablespoon of dried parsley about 20 minutes before serving. I also found I needed to add a little bit more salt and pepper throughout the cooking process. I also added a slurry of water and flour to thicken. 

Original Recipe courtesy of Nancy Fuller
Show: Farmhouse Rules
Episode: Hoppy and Happy