Words to describe this meal: nourishing, comforting, warming, delicious, simple, classic, aromatic. Need I say more?
Leila's Beef Stew
- olive oil
- 2 lb. chuck roast, cut in bite-sized pieces (fat removed)
- 2 T. butter (optional)
- 1 white onion, diced
- 4 cloves garlic, thinly sliced
- 1 T. fresh thyme leaves, stems removed, roughly chopped
- 2 1/2 C. carrots, peeled and cut bite-size
- 2 1/2 C. itty-bitty potatoes, cut in half
- 1 bottle dark beer (mine was 11.2 oz)
- 5.5 oz tomato juice
- 4 C. beef stock
- 1 bay leaf
- salt and pepper
- 2 T. fresh flat leaf parsley, chopped
- 2 T. flour (optional)
Salt and pepper meat. In a large pot or dutch oven on high heat and in two separate batches brown the meat in a little oil. Set aside. Lower the heat to medium/high, caramelize the onion, garlic and thyme in butter or oil. Add meat, veggies, beer, tomato juice, beef stock & bay leaf to the pot. Salt and pepper generously. Bring to a simmer and reduce heat. For a slightly thicker stew, remove one cup of broth from the pot, stir in 2 T. flour and return to the pot. Simmer for 2 hours, uncovered, stirring occasionally. If the meat is not buttery-tender, cook it longer. Remove from heat and toss in fresh parsley. Beautiful!
Serve it with Leila's Dynamic Garlic Bread (but only if you want to).