This dish is going all the way to the finals! It’s got the makings of greatness in it, and you’ll bear witness since you’ll be making it in your own kitchen! The Championship Stew features savory, tender chunks of stew meat braised in dark beer for a deep flavor of malt and beefy goodness. Swimming along aside that wonderful beef are its teammates; tender garden vegetables and fluffy potatoes. That’s what makes this Championship Stew a force to be reckoned with on the dining room table!
Ingredients
- 2 pounds beef stew meat
- 1/4 cup flour
- 2 tablespoons extra-virgin olive oil
- 1 medium onion, diced
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary
- 2 (12-ounce) bottles dark beer
- 2 (32-ounce) containers beef stock
- 2 cups baby carrots, cut into 1/4-inch-thick rounds
- 4 cups mini gold potatoes, cut into 1-inch pieces
- salt, to taste
- pepper, to taste
Directions
Step 1 –Pat the beef stew meat dry.
Step 2 –Evenly coat the beef stew meat with the flour.
Step 3 –In a large Dutch oven or a soup pot over medium heat, heat the olive oil.
Step 4 –In batches, sear the beef stew meat on all sides until browned, about 2-3 minutes per side.
Step 5 –Transfer the cooked meat to a plate and repeat until all of the beef stew meat is seared.
Step 6 –Reduce the heat to medium-low.
Step 7 –Add the onion to the beef drippings and sauté until slightly softened, about 2-3 minutes.
Step 8 –Add in the thyme and the rosemary and sauté until fragrant, about 1 minute.
Step 9 –Deglaze the pan with the beer and stir to combine, scraping the bottom of the pot to release the browned bits.
Step 10 –Add in the beef stock and bring the broth to a low boil.
Step 11 –Add in the carrots, the potatoes, and the seared beef and bring the mixture back to a simmer.
Step 12 –Cover the stew with a lid and reduce the heat to low.
Step 13 –Allow the stew to simmer until the flavors meld together, about 45 minutes-1 hour.
Step 14 –Remove the lid and allow the stew to simmer until reduced and thickened slightly, about 20-30 minutes.
Step 15 –Season the stew with the salt and the pepper.
Step 16 –Serve.
