Beef Stew

2 mins
Serves 1
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Directions

  1. 1Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces.
  2. 2Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces.
  3. 3Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces.
  4. 4Generously season beef chuck with salt and pepper. Heat oil in a pot on medium high heat and sear beef in batches. Once browned on all sides remove the beef and do the next batch.
  5. 5Generously season beef chuck with salt and pepper. Heat oil in a pot on medium high heat and sear beef in batches. Once browned on all sides remove the beef and do the next batch.
  6. 6Generously season beef chuck with salt and pepper. Heat oil in a pot on medium high heat and sear beef in batches. Once browned on all sides remove the beef and do the next batch.
  7. 7On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic.
  8. 8On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic.
  9. 9On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic.
  10. 10Once fragrant, cook tomato paste for a few minutes and add flour. Cook for a few minutes to get rid of the raw flour taste then pour in stout beer.
  11. 11Once fragrant, cook tomato paste for a few minutes and add flour. Cook for a few minutes to get rid of the raw flour taste then pour in stout beer.
  12. 12Once fragrant, cook tomato paste for a few minutes and add flour. Cook for a few minutes to get rid of the raw flour taste then pour in stout beer.
  13. 13Once combined, add the beef and give it a stir. Top it with beef stock and add bay leaves, thyme, rosemary, star anise, Worcestershire, soy sauce, beef bouillon paste, gelatin powder, and celery.
  14. 14Once combined, add the beef and give it a stir. Top it with beef stock and add bay leaves, thyme, rosemary, star anise, Worcestershire, soy sauce, beef bouillon paste, gelatin powder, and celery.
  15. 15Once combined, add the beef and give it a stir. Top it with beef stock and add bay leaves, thyme, rosemary, star anise, Worcestershire, soy sauce, beef bouillon paste, gelatin powder, and celery.
  16. 16Bring to a simmer and leave it in a 300F oven for 1.5 hours with the pot lid slightly open. Give it a mix every 45 minutes and scrape any browned bits stuck on the side.
  17. 17Bring to a simmer and leave it in a 300F oven for 1.5 hours with the pot lid slightly open. Give it a mix every 45 minutes and scrape any browned bits stuck on the side.
  18. 18Bring to a simmer and leave it in a 300F oven for 1.5 hours with the pot lid slightly open. Give it a mix every 45 minutes and scrape any browned bits stuck on the side.
  19. 19Remove the herbs, spices, and celery and skim off a majority of the fat.
  20. 20Remove the herbs, spices, and celery and skim off a majority of the fat.
  21. 21Remove the herbs, spices, and celery and skim off a majority of the fat.
  22. 22Add carrots and baby potatoes and put it back in the oven for one more hour.
  23. 23Add carrots and baby potatoes and put it back in the oven for one more hour.
  24. 24Add carrots and baby potatoes and put it back in the oven for one more hour.
  25. 25Finish with frozen peas and season to taste with salt if necessary.
  26. 26Finish with frozen peas and season to taste with salt if necessary.
  27. 27Finish with frozen peas and season to taste with salt if necessary.
  28. 28Once the peas are warmed through, serve with bread and enjoy.
  29. 29Once the peas are warmed through, serve with bread and enjoy.
  30. 30Once the peas are warmed through, serve with bread and enjoy.

Ingredients

  • 0.25 cup neutral oil
  • 0.25 cup neutral oil
  • 0.25 cup neutral oil
  • 2.5 lbs beef chuck
  • 2.5 lbs beef chuck
  • 2.5 lbs beef chuck
  • 0 salt
  • 0 salt
  • 0 salt
  • 0 pepper
  • 0 pepper
  • 0 pepper
  • 2 carrots
  • 2 carrots
  • 2 carrots
  • 1 onion
  • 1 onion
  • 1 onion
  • 2 cups button mushrooms
  • 2 cups button mushrooms
  • 2 cups button mushrooms
  • 6 tbsp butter
  • 6 tbsp butter
  • 6 tbsp butter
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 0.33 cup flour
  • 0.33 cup flour
  • 0.33 cup flour
  • 1 can stout beer
  • 1 can stout beer
  • 1 can stout beer
  • 1 liter beef stock
  • 1 liter beef stock
  • 1 liter beef stock
  • 2 bay leaves
  • 2 bay leaves
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 sprigs rosemary
  • 2 star anise
  • 2 star anise
  • 2 star anise
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp soy sauce
  • 1 tbsp beef bouillon paste
  • 1 tbsp beef bouillon paste
  • 1 tbsp beef bouillon paste
  • 2 packets gelatin powder
  • 2 packets gelatin powder
  • 2 packets gelatin powder
  • 2 stalks celery
  • 2 stalks celery
  • 2 stalks celery
  • 2 cups baby golden potatoes
  • 2 cups baby golden potatoes
  • 2 cups baby golden potatoes
  • 0.5 cup frozen peas
  • 0.5 cup frozen peas
  • 0.5 cup frozen peas

Equipment

potbowlspoontongswooden spoon