Or beef stew with CHEAP beer. Because this was what I used. Not Guinness, not ale large, not stout. Just some cheap cans of beer that my husband grabbed from the liquor store without even looking at the brand but only the price, to make sure it’s the cheapest.
The key to the success of this dish is the meet. DO NOT bother to buy those pre-cubed beef stew meat. I’ve tried that, and it’s never as tender and flavourful as the meat from a big roast.
Ingredients (serves 4 to 6):
2 lb beef blade roast or chuck roast, cut into 1-inch cubes
1/4 all-purpose flour
3 tablespoon olive oil
3 carrots, cut into pieces
2 celery stems, cut into pieces
2 onions, cut into chunks
3 garlic cloves, minced
1 can beer
2 tablespoons tomato paste
1 1/2 cups beef stock
2 bay leaves
1 tablespoon dried thyme
salt and pepper to taste
2 tablespoons chopped fresh parsley
Preheat oven to 300F.
Pat beef cubes dry, roll in flour until all sides are lightly floured.
Heat oil in a large pot. Brown beef evenly and thoroughly. Remove beef from pot. Set aside.
Add carrot, celery and onion to the pot. Sautee until the vegetables are softened, around 5 minutes.
Add garlic and cook for another minute.
Pour in beer, scrap up any brown bits on the bottom of the pan.
Add beef, tomato paste, beef stock, bay leave, thyme, salt and pepper. Bring to a simmer. Lower the heat, cover the pan and place in oven to cook for 2 hours.
Check on the stew, and add more stock if it’s getting dry. Add salt and pepper if needed.
Cook for another 30 minutes, until meat is very tender.
Sprinkle chopped parsley on top and serve with rice, pasta or mashed potato.