A hearty, easy-to-prepare beef stew
Serves: 4 Preparation time: Cooking time:
Ingredients
1 lb chuck roast, cubed
flour
salt
pepper
olive oil
1 onion, chopped
4 cloves garlic, sliced
3 cans beef stock
1 can beer
peppercorns
bay leaf
2 stalks celery, chopped
6 small red potatoes, halved (skin on)
2 carrots, peeled & sliced
Method
Cut the chuck roast into 1-inch cubes, trim fat & gristle. Dredge meat in flour mixed with salt & pepper; shake off excess flour. Heat a small amount of olive oil in a heavy stew pot; add beef and brown. Remove beef with slotted spoon, set aside. Add a little more olive and brown the onion & garlic. When onion starts to turn translucent add 3 cans beef stock. Stir in flour clinging to pot. Add the beef, beer, a few peppercorns, and bay leaf. Cover and cook on low heat for 2-3 hours.
About 30 minutes to 1 hour before serving, add the celery, potatoes, and carrots. Bring to low boil, uncover, and cook until vegetables are tender. Serve with crusty bread.
Notes:
Any kind of stew meat will do for this recipe, as long as you trim off the fat & gristle. For tough meats, increase the cooking time. Sometimes I add a little tomato juice (maybe a quarter of a cup) to jazz up the flavor. You can also add green beans with the potatoes, celery, and carrots.