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Prep 20 mins
Cook 3 hrs
This recipe comes from an episode of America's Test Kitchen. I am adding it to my cookbook for future use.
- 3 1⁄2 lbs beef blade steak, cut into 1-inch chunks (trim silver skin off and remove the gristle from the center)
- 2 lbs yellow onions, sliced
- 2 teaspoons vegetable oil
- 1 tablespoon tomato paste
- 1 1⁄2 cups odouls brand amber beer (you can use your fav. dark beer but this brand is non-alcoholic)
- 2 garlic cloves, chopped
- 3 tablespoons flour
- 3⁄4 cup chicken broth
- 3⁄4 cup beef broth
- 1 tablespoon cider vinegar
- fresh thyme, tied into a small bundle with twine
- 2 bay leaves
- In a dutch oven or oven safe pot heat 1 teaspoons of the veg oil over med-high heat; brown the beef in small batches. When the pieces are nice and brown all over, set aside.
- In the same pot add the other teaspoons of veg. oil, turn heat down to medium-low, add onions and salt to help remove moisture. Cook over medium-low heat for about 5 minutes then turn heat up to medium and cook onions until they are golden (about 14-15 minutes).
- Add tomato paste, garlic and flour, stir and cook for 2 minutes.
- Add beer and both broths. Scrape all the lovely bits of fond off the bottom of the pot.
- Add thyme bundle and bay leaves along with cider vinegar.
- Add the cooked meat in with it's juices.
- Season to taste with salt & pepper. Bring to a good simmer.
- Cover pot with lid. Offset the lid a bit so steam can escape while cooking in the oven.
- Cook for 2-2 1/2 hours in a 300º oven.
- Before serving remove thyme bundle and bay leaves.
- Serve over cooked egg noodles.
This is my new go to beef stew recipe. l use half the meat and add mushrooms, potatoes and carrots. Delicious!
This is a great recipe! Just finished making it for the first time tonight - Mmmm! So simple & really 3 main ingredients but tastes complex & delish! Also I love stews that go into the dutch oven - no worries about sticking or burning! I found the recipe on-line & this was so close I chose to comment rather than post. I used really tough bottom round roast instead of blade steak. Instead of vegie oil I used 1/3 cup olive oil, heated until shimmering & browned the beef chunks (previously liberally seasoned with coarse salt & fresh ground pepper) in batches. Did not need more oil. Did not add extra salt with onions & sweated them about 10 to 12 minutes before adding pressed garlic cloves & flour & 1/2 teaspoon dried thyme with bay leaves & cooked 5 minutes or so before adding bases & water. Used 1 1/2 cups water with 3/4t each of beef & chicken base. Used a bottle of Newcastle brown ale (mmmm!). Cooked for 2 hrs in 300 degree F oven with lid on & an additional 1/2 hr with lid off. Served with extra wide egg noodles. Oh soooo Good - tender chunks of beef & awesome delectable sauce - with no stirring or futzing with! This is a keeper - bonus that I didn't have to type it into Zaar! Thanks PamLuvs2Cook for doing all the work! Next time I will add an additional 2 cups of onion before the final hour of cooking as the onions really melt in this recipe.