Braised Beef Chuck (Stout Beef Stew)

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Braised Beef Chuck (Stout Beef Stew)

Ingredients

Beef chuck roast - 4 lbs
Wheat Flour - 2 spoons
Cayenne Pepper - 0,1 teaspoons
Garlic - 4 cloves
Guinness Beer - 1 can
Carrot - 2 pieces
Shallot - 6 pieces
Passata Tomato Sauce - 2 spoons
Campbell's Beef Broth - 2 glasses
Bay leaf - 1 piece
Worcestershire Sauce - 2 spoons
Parsley - 0.7 oz
Citrus Zest Mix - 0.1 oz

Step by Step guide

Step 1

Cut the beef into 2x2x2 cm cubes. Evenly coat them in a mixture of flour, black pepper, cayenne pepper, and salt. Heat a heavy-bottomed skillet over medium-high heat, add 2 tablespoons of vegetable oil, and sear the meat in batches (in a single layer) on each side until golden brown, about 4–5 minutes.

Step 2

One minute before the meat is done, add finely chopped garlic and sauté it with the beef, stirring frequently to prevent burning. Deglaze the pan with one tablespoon of beer, scraping up the caramelized juices from the bottom with a spatula. Once the sautéing is complete, transfer the meat to a pot suitable for braising, pour in the beef broth, add Worcestershire sauce and caraway seeds, and braise covered over medium heat for 1 hour, or until the beef is partially cooked.

Step 3

Meanwhile, pour 0.5 tablespoons of vegetable oil into a clean skillet. Add the carrots and onions, and sauté until they turn brown, about 3–5 minutes. Then stir in the tomato paste and cook for another minute, stirring continuously (until the sugars in the tomato caramelize). Deglaze the pan with the remaining beer. Return the vegetable mixture to the beef, add a bay leaf, and simmer for another 45 minutes to 1 hour (until the carrots are tender when pierced with a fork). Season with salt and pepper to taste, and add lemon juice.