WondeRoasty Stout Beef Stew

Serves 6-8 & ready in about 2 ½ hours

Ingredients

• 4-5 slices of bacon – chopped

  2-3 pounds beef such as stew meat, boneless chuck or short ribs – 2-inch chunks

  1 medium/large onion -roughly chopped

  1 ½-2 cups carrots – chopped 1-inch pieces

  1 ½-2 cups celery – chopped 1-inch pieces

  6 cloves garlic – chopped

  ¼ cup tomato paste

  1 16 ounce can of Stout Beer, we’re partial to DogFish Head’s WondeRoasty Stout

  1-2 Bay leaves

  3 sprigs fresh Thyme

  2 ½ - 3 cups Chicken Stock, enough to cover ingredients in pot

  Fresh Ground Black Pepper to Taste

  1 teaspoon Salt

  1 teaspoon Sugar

  To season meat prior to searing:

  1 tablespoon WondeRoast Original Seasoning

  1 teaspoon Salt

  1 tablespoon fresh ground black pepper

  Optional & recommended:

  6 Medium/Large Potatoes of Choice, we used Yukon Gold

  Preferred fat - Ghee, Neutral High Temp Friendly Oil- we like a combination of Ghee and Avocado Oil

  Salt to taste

  Pepper to taste

Directions

Step 1:

Gather & prep your ingredients and cooking pot, a heavy bottom Dutch oven works great!

Step 2:

Evenly season all sides of beef.

Step 3:

Brown the bacon over medium-high heat until bacon is evenly cooked. Remove bacon, leaving grease in the pot.

Step 4:

Place beef in hot grease leaving a little room in between pieces on medium-high heat, brown all sides until an even crust forms, you may need to do this in batches. Keep a close eye so no burning occurs, be patient as this crust creates great flavor. Don’t worry about the brown bits/crust left behind, these are also flavor nuggets that will release from the bottom of the pot once your liquid is added. Remove beef from pot, set aside in a dish that will hold any liquid that comes out of the beef.

Step 4:

Reduce heat to medium, lightly salt and cook onions in the fat remaining in the pot until slightly soft and browned 5-10 minutes.

Step 5:

Add garlic to the onions and continue cooking for 1-2 minutes. Add beer into the pot, slowly stir with a wooden spoon, scraping up all browned bits until they are incorporated into the liquid.

Step 6:

Stir in tomato pasted until mostly incorporated.

Step 7:

Add carrots, celery and beef including any liquid that appeared after resting. Stir in pot until everything is in a nice even layer.

Step 8:

Add Sugar, Pepper, Thyme, Bay Leaves & Chicken Stock. Use enough chicken stock to submerge all ingredients. Bring to a boil then reduce heat to low, cover and simmer for about 2 hours or until meat is falling apart.

optional

This stew is great served over potatoes - any type of potato! We enjoy it over oven roasted potatoes.

Start this with 1 hour left on your stew and both should be ready at the same time.

You will need:

6-8 Yukon Gold Potatoes

Salt to taste

Pepper to taste

2 Tablespoons Fat – we like a blend of Ghee & Avocado Oil

Directions:

Step 1:

Preheat oven to 400F.

Step 2:

Wash and prep potatoes, cut them in half.

Step 3:

Line baking sheet with aluminum foil for easy clean up.

Step 4:

Add potatoes to the baking sheet, cover in fat add salt & pepper. Mix well to coat potatoes evenly. Place them at least 1 inch apart, sliced side down for maximum browning & crisping.

Step 5:

Cook in oven for about 1 hour, check with a fork for doneness after 30 minutes, do so every 10 minutes, you want your fork to slide in with ease “fork tender”.

Serving:

Serve stew over a smashed baked potato, top with green onion if desired.

To note:

Your stew will thicken over time, add water if it gets too thick.