Beef Stew

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

Serves 1

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Beef Stew

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Serves 1

Directions

1Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces.
2Generously 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.
3On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic.
4Once 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.
5Once 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.
6Bring 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.
7Remove the herbs, spices, and celery and skim off a majority of the fat.
8Add carrots and baby potatoes and put it back in the oven for one more hour.
9Finish with frozen peas and season to taste with salt if necessary.
10Once the peas are warmed through, serve with bread and enjoy.

Ingredients

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

Equipment

potbowlspoontongswooden spoon

Beef Stew

Serves 1

instagram.com

Beef Stew

instagram.com

Serves 1

Directions

1Prep carrots, onions, garlic, mushrooms and slice beef chuck into bite-sized pieces.
2Generously 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.
3On medium heat, saute onions and mushroom in the same pot with butter for a few minutes then add garlic.
4Once 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.
5Once 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.
6Bring 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.
7Remove the herbs, spices, and celery and skim off a majority of the fat.
8Add carrots and baby potatoes and put it back in the oven for one more hour.
9Finish with frozen peas and season to taste with salt if necessary.
10Once the peas are warmed through, serve with bread and enjoy.