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
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;
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.
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