Beef Stew with Beer!

There's nothing very elegant about this title but let me assure you the taste of the stew makes up for that!  This is pure winter comfort food. I served it over a piping hot baked potato to make it an unapologetic meat and carbs meal.  I've made stew with red wine many times but the beer seemed to tenderize the meat into melting mouthfuls and it seemed to cook a little quicker than when made with wine. 

As a family we have had a very busy time over the last week, a bowl of this hearty stew and (as my grandmother would say) "a night between the sheets"  seemed to put us all back on track!  As always, I would suggest grass fed beef, happy cow equals delicious stew - poor old cow!

1 1/2lbs lean stew beef meat (best quality meat possible)

1 tablespoon flour

ground black pepper

A sprinkling of dried savory herbs, such as rosemary and thyme

olive oil

1, large onion, peeled and chopped

4-6 carrots, peeled and chopped

3 celery sticks, chopped

2 leeks, thorough washed and chopped

2 cloves of garlic, peeled and chopped

fresh rosemary and thyme, very finely chopped

1 bottle of beer

Beef stock

1 tablespoon tomato paste

1 generous tablespoon of Worcestershire sauce

1 cup frozen peas

1 teaspoon cornstarch (optional)

1 tablespoon of unsalted butter.

Heat the oven to 350F

Heat the olive oil in a Dutch oven or heavy saucepan.

Pat the meat dry.  Place the flour, black pepper and dried herbs into a large ziplock bag.  Add the meat and shake until the meat is coated in the flour mixture.

Brown the meat in the hot olive oil,  you will have to do this in batches.  Transfer the browned meat to a plate and cover with aluminium foil.

When all the meat is browned, add the onion, carrots, celery, leeks, garlic, rosemary and thyme to the pan.  Saute for about 5 minutes.

Place the meat and any juices that have accumulated back into the pan.  Pour in the beer and add enough beef stock to just cover the meat and vegetables.  Add the tomato paste and Worcestershire sauce. 

Stir and bring to the boil.  Turn down to a simmer.  Add another fresh sprig of rosemary.  Cover and place in the oven for approx 1 1/2 - 2 hours.

When the meat is tender, remove from oven.  Add the frozen peas, they will cook through from the heat of the stew in a few minutes.

If you need to thicken the stew, mix 1 teaspoon of cornstarch with a tablespoon of soft butter until you have a paste.  Add a tablespoon of stew gravy, mix to combine.  Add this to your the stew and stir until thoroughly incorporated and the stew has thickened. 

The stew can be served immediately or be refrigerated and taste just as good if not better the next day.

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