Ingredients
Scale
- For the Stew:
- 2 tablespoons Clarified Butter or Cooking Oil
- 3.5 pounds Chuck Roast or Stew Meat, cut into 1-inch (2.5 cm) chunks
- 1/2 pound Bacon, diced
- 1 large Onion, chopped
- 1 tablespoon Fresh Thyme Leaves, chopped
- 1.5 tablespoon Fresh Rosemary, chopped (or substitute with oregano)
- 4-5 Garlic cloves, thinly sliced
- 1 can 28 ounces, peeled Italian Tomatoes, drained
- 1 can 15 ounces, Guinness Beer
- 2 cups Leeks, white and light green parts, thinly sliced
- 1.5 cups Celery, diced
- 1.5 cups Carrots, diced
- 20 ounces Beef Stock or Broth
- 1 cup Pitted Prunes (optional)
- Salt and Black Pepper to taste
- For the Roux:
- 2 oz Cooked Roux
- or
- 2 tablespoons All-Purpose Flour
- To Serve:
- Prepared Mashed Potatoes
- Fresh Parsley or additional herbs for garnish
- Additional Prunes for garnish
Directions
- Preheat Oven to 375°F (190°C)
- Sear the Meat:
- In a large fry pan, heat the clarified butter. Once hot, add the beef chunks and season them with salt and black pepper. Sear the beef chunks in batches until they have a golden-brown crust from the Maillard reaction. Avoid overcrowding the pan to ensure proper browning.
- Remove the seared beef and set aside.
- Prepare the Aromatics:
- In a large Staub Dutch Oven or oven-safe dish, sauté the diced bacon over medium heat until it starts to render its fat. Add the chopped onion and cook until light golden brown.
- Incorporate the fresh thyme, rosemary, and sliced garlic; sauté until fragrant.
- Add the Tomatoes, Guinness Beer, and the Seared Beef:
- Add the drained tomatoes, Guinness beer, leeks, celery, and carrots to the pot. Introduce the reserved seared beef and pour over the beef stock.
- Add the prunes and adjust salt and pepper to taste.
- Simmer then Slow Cook in the Oven::
- Bring the mixture to a simmer, then cover with a lid. Transfer to the preheated oven and let it cook for about 2.5 hours.
- Thicken the Stew:
- Around 45 minutes before the stew is ready, remove it from the oven. The beef should start to be more tender but not yet fall apart when tested with a fork.
- Gradually stir in the prepared roux (or enough flour) to thicken the stew to your preference. Ensure the flour is well incorporated.
- Return the pot to the oven and continue cooking until the stew reaches your desired thickness, and the meat falls apart easily when tested with a fork.
- Serve and Enjoy!
- Serve the stew hot, accompanied by a generous portion of mashed potatoes. Garnish with fresh herbs and, if desired, additional prunes for a unique touch.
- Enjoy your meal!