Hearty Beef Stew

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Hearty Beef Stew

2014-11-23 06:22:58

Serves 6

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Nutrition Facts

Serving Size

309g

Servings

Amount Per Serving

Calories 228

Calories from Fat 68

% Daily Value *

Total Fat 8g

12%

Saturated Fat 1g

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 4mg

Sodium 245mg

10%

Total Carbohydrates 35g

12%

Dietary Fiber 5g

20%

Sugars 9g

Protein 6g

Vitamin A

256%

Vitamin C

34%

Calcium

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients

1 boneless beef chuck roast (3 to 3 1/2 lbs.) trimmed and cut into 1 1/2-inch chunks
Salt and pepper to taste
3 tablespoons vegetable oil
2 medium onions, minced
1 tablespoon tomato paste
2 medium garlic cloves, minced or pressed
3 tablespoons flour
1 1/2 cups chicken broth
1 (12 oz.) bottle Guinness Draught
1 tablespoon minced fresh thyme leaves, or 1 teaspoon dried
2 bay leaves
1 tablespoon dark brown sugar
1 1/2 lbs. Red Bliss potatoes (about 5 medium), scrubbed and cut into 1 1/2-inch chunks
1 lb. carrots, parsnips, or a combination, peeled and cut into 1-inch chunks
2 tablespoons minced fresh parsley leaves

Instructions

Heat oven 325 degrees. Adjust oven rack to lower position of oven.
Pat the beef dry with paper towels and season with salt and pepper. In a large Dutch oven heat 1 tablespoon oil, over medium-high heat. Add half of the meat and cook, stirring occasionally, until well browned, 8 to 10 minutes, reducing the heat if the pot begins to scorch. Transfer the browned beef to a bowl. Repeat with 1 more tablespoon oil and remaining beef; transfer to bowl. Add remaining tablespoon oil to pot and return to medium heat until shimmering. Add the onions and 1/4 teaspoon salt and cook, stirring occasionally, until softened, 6 to 7 minutes. Stir in the tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in the flour and cook for about 1 minute. Stir in the broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in the thyme, bay leaves, brown sugar, and browned beef with any accumulated juices.
Bring to a simmer, cover, and transfer to the oven for 1 hour. Stir in the potatoes and carrots into the stew and continue to cook in the oven, uncovered, until the beef and vegetables are tender, about 1 hour. Discard the bay leaves, stir in the remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in the parsley before serving.

Notes