This basic beef stew is good for the colder months. It takes a while to cook so requires some advanced planning, but most of that time the stew is just simmering and filling the area with warm smells. I used to make stew in the slow cooker so I could toss items into it in the morning and have things ready come dinner time, but I think this version has a little more hearty of a flavor.
This recipe provides more servings than I usually like to make, but that is due to the size of the beef chuck usually found for sale. It freezes and reheats well, though.
Prep: 10 minutes
Simmer / Wait: 120 - 150 minutes
Cook: 20 minutes
Total: 180 minutes (about 2 1/2 - 3 hours)
- 4 slices of bacon (diced)
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 - 3 pounds boneless beef chuck cut into 2-inch pieces (or stew meat)
- 1 large onion (chopped - around 2 cups)
- 2 cloves garlic (minced)
- 2 tablespoons tomato paste
- 1 can Guinness (or about 1 1/2 cup dark beer)
- 1 cup beef stock or broth
- 2 teaspoons Worcestershire sauce
- 2 carrots (sliced - about 1 cup)
- 2 stalks celery (sliced - about 1 cup)
- 1 bay leaf
- 4 sprigs fresh thyme (1/2 teaspoon dried)
- 1 large potato (diced - about 2 cups)
- 2 tablespoons parsley (chopped)
- In a sealable bag combine flour, salt, pepper and beef cubes. Shake / squeeze until all pieces of meat are well coated and let rest.
- Warm a 5-quart saucepan or Dutch oven on medium heat then add bacon. Stir and flip for about 5 minutes until lightly browned.
- Add onions and cook about 5 minutes until translucent.
- Add garlic and tomato paste. Stir for about a minute.
- Add coated beef cubes along with any flour mixture in the bag and cook about 8 minutes until browned flipping occasionally.
- Add beer and scrape the bottom of the pot to deglaze.
- Add the beef stock, Worcestershire sauce, carrots, celery and bay leaf. Bring to a boil.
- Cover, reduce heat to low and let simmer stirring occasionally until the beef is tender (about 1 1/2 - 2 hours).
- Strip thyme leaves and add with potatoes to the pot. Bring the liquid back to a boil then cover and reduce heat to low and let simmer for 30 minutes.
- Add parsley and add salt and/or pepper to taste.
- Add more flour and / or tomato paste for a thicker broth.