Classic Beef Stew
Creating a memorable pot of stew is partly about ingredients, partly about technique. Here, stout beer, tomato paste, beef broth, and soy sauce all contribute to the mouthwatering depth of flavor. As for techniques, be sure to brown the chuck roast really well — seared sides translate to richness. Deglaze the bottom of the pot with the dark beer, scraping up those delicious browned bits and dissolving them in the liquid. And finally, allow plenty of time for the meat and vegetables to simmer to tenderness until a fork slides right in. The recipe, which makes 9 1/2 cups, is a Yummly original created by Ashley Strickland Freeman.
- Cut chuck roast into 1 1/2-inch chunks. Chop onion and set aside.
- Heat oil in a Dutch oven or other 5- to 6-qt. pot over medium-high heat. Sprinkle beef with salt and pepper. Brown half of beef at a time in hot oil, turning with tongs as needed, until deeply browned, about 7 minutes total per batch. Be sure to brown the chuck roast really well, as seared sides translate to richness. Transfer browned beef to a plate.
- Add onion to drippings in the pot along with a little more oil if pot seems dry. Cook, stirring often, until onion is translucent, 4-5 minutes. Stir in tomato paste and cook, stirring, until it begins to brown, about 1 minute.
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|Calories630Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.