Recipe by Brookelynne26
From Cook's Illustrated
Top Review by Leslie J.
I made this recipe from Cooks Illustrated and the one detail they give that isn't here is to trim your meat well. They tell you to cut out the silver skin and a lot of the fat and any gristle that may be in your meat. Thiswas a bit more tedious than just cutting up the meat but it was worth it. The resulting stew meat was so ttender and you didn't have a lot of fatty inedible bits in your stew. The flavor in this stew is spot on and I have added it to my recipe file to make over and over.
- 4 lbs boneless beef chuck roast, cut into 1 1/2 inch chunks
- table salt and ground black pepper
- 3 tablespoons vegetable oil
- 2 onions, chopped
- 1 tablespoon tomato paste
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 1 1⁄2 cups low sodium chicken broth
- 1 1⁄2 cups Guinness draught
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 tablespoon dark brown sugar
- 1 1⁄2 lbs red potatoes, scrubbed and cut into 1 1/2 inch chunks
- 1 lb carrot, cut in 1 inch chunks (or parsnips or a combination)
- 2 tablespoons minced fresh parsley leaves
Directions See How It's Made
- Adjust an oven rack to the lower middle position and heat oven to 325 degrees. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to a bowl and repeat with 1 more tablespoon oil and remaining beef. Transfer the beef to the bowl.
- Add remaining tablespoon of oil, onions, and 1/4 teaspoon salt to skillet
- and cook until onions are lightly browned, about 5 minutes. Add tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
- Stir in broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to oven for 1 hour.
- Stir in potatoes and carrots and cook in oven, covered, until beef and vegetables are tender, about 1 hour. Discard bay leaves, stir in remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in parsley before serving.