Get ready to transform your kitchen into a culinary paradise with this mouthwatering Dark Ale Beef Stew that promises to be the most soul-warming, flavor-packed dish you've ever experienced! Imagine tender, melt-in-your-mouth beef chunks swimming in a rich, deep ale-infused broth, accompanied by hearty vegetables that have been slowly simmered to perfection. This isn't just a stew; it's a hearty embrace in a bowl that will transport you to a cozy countryside kitchen with every single bite.
Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 lbs beef chuck, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 carrots, sliced
- 3 potatoes, diced
- 2 cups dark ale
- 4 cups beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Pat the beef chuck cubes dry with paper towels and season generously with salt and pepper.
- Heat olive oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering.
- Working in batches, brown the beef cubes on all sides, creating a deep golden crust. Remove browned meat and set aside on a plate.
- In the same pot, add chopped onions and sauté until translucent and slightly caramelized, about 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn.
- Return browned beef to the pot and add dark ale, scraping the bottom of the pot to release any browned bits.
- Pour in beef broth, add tomato paste, and stir to combine thoroughly.
- Sprinkle dried thyme into the stew and bring the mixture to a gentle simmer.
- Cover the pot and reduce heat to low, allowing the stew to simmer slowly for approximately 2 hours.
- After 2 hours, add sliced carrots and diced potatoes to the stew.
- Continue cooking for an additional 30-40 minutes until vegetables are tender and meat is fork-soft.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Let the stew rest for 10-15 minutes before serving to allow flavors to meld together.
Tips
- Pat the beef dry before browning to ensure a perfect golden crust and maximum flavor development.
- Brown the meat in batches to avoid overcrowding the pot, which can lead to steaming instead of proper caramelization.
- Choose a robust, full-bodied dark ale like a stout or porter for deeper, more complex flavor profiles.
- Low and slow is the secret - allow the stew to simmer gently to break down tough meat fibers and develop rich flavors.
- Let the stew rest after cooking to allow the flavors to meld and the meat to become even more tender.
- If the stew is too thin, you can create a quick slurry with cornstarch to thicken the sauce.
- For best results, make this stew a day ahead, as the flavors continue to develop overnight in the refrigerator.
Nutrition Facts
Calories: 425kcal
Carbohydrates: 25g
Protein: 35g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 110mg
