Beef And Porter Stew Recipe

Ingredients for Beef And Porter Stew

• Vegetable Oil
• Beef Chuck
• 1 large onion, chopped
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 (12-ounce) bottle porter (or pale ale)
• Low Sodium Beef Broth
• Tomato Paste
• Carrots
• Parsnips
• 2 celery stalks, chopped
• Red Bliss Potatoes
• Salt And Pepper

How to Make Beef And Porter Stew

1. Heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium-high heat.
2. Season 2 lbs beef stew meat generously with salt and pepper.
3. Brown the beef in batches, ensuring not to overcrowd the pot. Cook for approximately 8 minutes per batch, until well-browned on all sides.
4. Transfer browned beef to a bowl and set aside.
5. Add 1 large onion, chopped, and 2 celery stalks, chopped, to the pot. Add 2 tablespoons butter.
6. Cook, stirring occasionally, until the onion and celery are golden brown and caramelized, about 15 minutes.
7. Sprinkle 2 tablespoons all-purpose flour over the onions and celery.
8. Stir well to combine and cook for 2 minutes, stirring constantly.
9. In a separate bowl, whisk together 4 cups beef broth and 2 tablespoons tomato paste until the paste is fully dissolved.
10. Add the broth mixture and 1 (12-ounce) bottle porter (or pale ale) to the pot.
11. Stir well, scraping up any browned bits from the bottom of the pan.
12. Add the browned beef, 2 carrots (chopped), 2 potatoes (peeled and cubed), and 1 bay leaf to the pot.
13. Bring to a simmer, then reduce heat to low, cover, and cook for approximately 2 hours, or until the beef is fork-tender.
14. Season with salt and pepper to taste before serving. Garnish with fresh parsley (optional).