Beer Braised Beef Stew
- 2 pounds beef stew meat, cut into 1-inch cubes
- Sea salt and ground pepper
- 1/4 cup flour
- 6 tablespoons olive oil, divided
- 1 cup dark beer
- 1 1/2 cups chopped white onion
- 1 1/2 cups chopped celery
- 1 1/2 cups chopped carrots
- 2 tablespoons chopped garlic
- 2 cups beef broth
- 1 1/2 cups chopped white creamer potatoes (omit if serving over potatoes or noodles)
- 1 1/2 cups Brussels sprouts, small or mini
- 2 tablespoons thyme leaves, finely chopped
- Preheat oven to 400°F.
- Season beef cubes with salt and pepper and dust with flour. Add 2 tablespoons olive oil to Dutch oven, add beef cubes and sear until browned on each side. Transfer beef to bowl.
- Add beer to pan and scrape up brown caramelized bits from the bottom. Simmer to reduce beer by half. Pour beer over meat.
- Add 2 tablespoons olive oil to pan. Over high heat, add onions, celery and carrots. Season with salt and pepper. After 3 or 4 minutes, add garlic and allow vegetables to soften slightly.
- Add beef mixture to pan along with beef broth and return to a boil. Cover with lid and transfer to preheated oven.
- After about 10 minutes, check stew to make sure it is slowly simmering (don't boil the stew or it will toughen meat). Reduce oven temperature if needed to obtain a slow simmer.
- After 20 minutes, add potatoes, Brussels sprouts and thyme. Return to oven for another 40 minutes. If stew still has a lot of liquid, return pan to stove top and simmer with lid off (this will help to thicken stew and intensify flavor). Stir stew occasionally to prevent it from scorching.
- After a total of 1 1/4 to 1 1/2 hours cooking time, stew meat should be fork tender. Adjust seasoning with salt and pepper and serve immediately.
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