Fall is my favorite season. It has the perfect not-too-hot, not-too-cold weather, beautiful turning leaves, and of course the best food. Pumpkin pie, roasted turkey, cranberry sauce, hot chocolate, mashed potatoes, and best of all, beef stew. I have been looking forward to the fall all summer and couldn’t resist making a pre-season beef stew. This recipe has been in my family for years.
2 pounds stew beef, cut into 1 inch cubes
1/2 cup flour
2 tbs olive oil
2 bay leaves
1 large clove of garlic, chopped
1 cup yellow onion, chopped
1 cup carrots, cut into 1 inch pieces
1 tbs fresh thyme, chopped
1 tbs fresh rosemary, chopped
1/2 tsp red chili flakes
1 1/2 cup (14.9 fl oz) Guinness Stout
salt and pepper, to taste
1 qt (4 cups) beef broth
5 yellow potatoes, cut into 1 inch cubes
1 cup celery, cut into 1 inch pieces
Chop up vegetables.
Place beef and flour in a plastic bag and shake to coat.
Heat the olive oil in a large stock pot. Add beef and cook over medium-high heat until browned, stirring occasionally. Reserve remaining flour.
Add bay leaves, garlic, onion, and carrots. Cook for 5 minutes. Sprinkle in remaining flour and cook for 1 minute stirring constantly.
Add thyme, rosemary and chili flakes.
Slowly stir in Guinness while scraping the bottom of the pan to loosen any particles. That’s where flavor lives! Stir until smooth, thickened, and bubbly. Season with salt and pepper and simmer for 10 minutes.
Slowly stir in beef broth and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes. Add in potatoes and celery. Stir and cover for another 30 minutes.
Stew should thicken and reduce by about 1/3. Discard bay leaves before serving. Serve over egg noodles, gnocchi, or by itself. I like mine with parmesan. It tastes great the first day, but the next day is even better as it gives it time for the flavors to blend.