Ingredients

2/3 cup of all-purpose flour

1/2 teaspoon of salt

1/2 teaspoon of freshly ground black pepper

3 pounds of beef chuck roast, trimmed and cut into bite-sized pieces

1/4 cup of vegetable oil

1 large sweet onion, chopped

3 cloves of garlic, minced

1/2 teaspoon of crushed rosemary

1/2 teaspoon of freshly ground black pepper

2 cups of stout beer

1/2 tablespoon of Worcestershire sauce

2 1/2 – 3 cups of beef broth

3 tablespoons of tomato paste

2 bay leaves

4 carrots, peeled and cut into chunks

3 russet potatoes, peeled and chunked

4 sprigs of thyme or chopped fresh parsley

Instructions

Step 1:

In a large zipper bag, combine the flour, salt, and black pepper.

Add the chuck roast to the bag and shake to coat the meat evenly.

Step 2:

Heat 1 tablespoon of oil in a large Dutch oven or heavy stockpot over medium heat.

Working in batches, brown the beef pieces.

Add more oil as needed and scrape the bottom of the pot to prevent sticking.

Transfer the browned beef to a plate as you go.

Step 3:

Add another tablespoon of oil to the pot and cook the chopped onions until they become soft and fragrant.

Reduce the heat to low, then add the minced garlic, crushed rosemary, and black pepper.

Step 4:

Cook for 1 minute while stirring constantly.

Pour in the stout beer and stir, scraping the bottom of the pan to deglaze it.

Add Worcestershire sauce, beef broth, tomato paste, bay leaves, and the browned beef that you plated earlier.

Cover and simmer on low for 80-90 minutes, stirring occasionally to prevent burning or sticking to the bottom.

Step 5:

Add the carrots, potatoes, and thyme to the pot.

Cover and simmer on low for 40-45 minutes, or until the carrots and potatoes are soft, and the beef is tender.

If the mixture becomes too thick, you can add a little more beef broth or water.

Remember to remove the bay leaves before serving.

Garnish with fresh thyme or parsley if desired.

Enjoy your hearty beef stew!

Nutrition Information:

Calories: 400 | Total Fat: 20g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 600mg | Total Carbohydrates: 20g | Dietary Fiber: 3g | Sugars: 4g | Protein: 35g

Frequently Asked Questions:

Can I use a different type of flour for coating the beef?

Yes, you can use whole wheat flour or gluten-free flour as alternatives.

What can I substitute for stout beer if I don’t have it?

You can use beef broth or red wine as a substitute for stout beer.

Is there a non-alcoholic alternative for the stout beer?

Yes, you can use non-alcoholic beer or beef broth instead.

Can I prepare this stew in a slow cooker instead of a Dutch oven?

Yes, you can transfer the ingredients to a slow cooker after browning the beef and follow the remaining steps.

How do I prevent the stew from sticking to the pot?

Ensure you scrape the bottom of the pot while deglazing and stir occasionally during simmering to prevent sticking.

Can I use different cuts of beef for this stew?

Yes, you can use stewing beef or any other tender cut suitable for slow cooking.

What are some optional additions for extra flavor?

You can add a splash of red wine, balsamic vinegar, or a bay leaf for additional depth of flavor.

Can I freeze this stew for later use?

Yes, this stew freezes well. Allow it to cool before transferring it to a freezer-safe container.

How long can I store leftovers in the refrigerator?

Leftovers can be stored in the refrigerator for 3-4 days.

Can I use dried thyme instead of fresh?

Yes, you can use dried thyme, but reduce the quantity to about half, as dried herbs are more potent than fresh ones.