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!
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