Ingredients:

  • 5 lbs (1.13 kg) Beef Chuck, cut into 1.5-inch cubes
  • 1/2 cup (60g) All-Purpose Flour
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil
  • 2 tablespoons Unsalted Butter
  • 1 large Yellow Onion, roughly chopped
  • 2 large Carrots, peeled and cut into 1-inch pieces
  • 2 Celery Stalks, chopped
  • 4 cloves Garlic, minced
  • 1 tablespoon Tomato Paste
  • 1 cup (240ml) Dry Dark Ale (Stout or Porter)
  • 4 cups (960ml) Beef Stock, low sodium
  • 1 tablespoon Worcestershire Sauce
  • 2 sprigs fresh Thyme
  • 1 Bay Leaf
  • 1 lb (450g) Russet or Yukon Gold Potatoes, cut into 1.5-inch chunks
  • 1 cup (150g) Small Pearl Onions (fresh or frozen)
  • 1 cup (150g) Button or Cremini Mushrooms, halved or quartered
  • 1 teaspoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Beef: Pat the beef cubes thoroughly dry. In a medium bowl, mix the flour, salt, and pepper. Toss the beef cubes in the flour mixture until lightly coated, shaking off any excess.
  2. Sear in Batches: Heat the oil and butter in the Dutch oven over medium-high heat until shimmering. Sear the beef in batches, ensuring not to overcrowd the pot, until deeply browned on all sides. Remove the browned beef with a slotted spoon and set aside.
  3. Sauté Aromatics: Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally and scraping up any brown bits (fond) from the bottom, until softened (about 7-8 minutes). Add the minced garlic and tomato paste; cook for 1 minute until fragrant.
  4. Deglaze and Build Liquid: Pour in the dark ale. Bring to a simmer, scraping the bottom vigorously to release all flavour. Let the ale reduce by about half (3-4 minutes).
  5. Simmer: Return the beef to the pot. Add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaf. The liquid should mostly cover the meat; bring to a gentle simmer on the stovetop.
  6. Slow Cook: Cover the Dutch oven tightly. Transfer to a preheated oven at 325°F (160°C). Cook for 2 hours.
  7. Add Final Vegetables: After 2 hours, stir in the potatoes, pearl onions, and mushrooms. Check the seasoning and add a pinch more salt if needed.
  8. Finish Cooking: Cover and continue cooking for another 1 to 1.5 hours, or until the beef is fork-tender and the potatoes are cooked through.
  9. Rest and Serve: Remove the thyme sprigs and bay leaf. Let the stew rest, uncovered, for 10 minutes before serving. Garnish generously with fresh parsley.