And in the US, there are regional differences as well. This is my version, which is pretty much normal. However, it is delicious if I do say so.
It has as much to do with the method as the ingredients here. There is a reason that it is calls for tougher cuts of meat.
I hope you enjoy it, and perhaps it will cause some tweaking to your own recipe.
- 1 1/2 lbs beef stew meat, cut into 1/2″ dice
- 1/2 c flour, seasoned with salt and pepper
- 3 tbsp canola oil
- 1 qt more or less of beef stock (I use unsalted)
- 3 ribs celery, sliced
- 3 carrots, sliced
- 1 med onion, cut into twelve pieces
- 2-3 cloves of garlic, micro-planed
- 1 tsp thyme
- 3 tbsp tomato paste
- 3 med potatoes, diced
- 1 more medium onion, cut into twelve pieces
- a roux made of 3 tbsp each butter and flour
- 1 c frozen peas, defrosted
- Put the oil in a large and heavy stew pot, and warm to medium.
- Pat dry (with towelling) the meat (this actually is quite important). Then toss in the flour until coated.
- Place in a single layer, and with some room in the pot, as many of the cubes of meat as you can fit. Brown on all sides, and then push to the side, and add more until you have them all in.
- Once browned, add the first onion, carrots, and celery, garlic and thyme. Add enough stock to cover. Add the paste. Stir everything up, cover, and reduce heat to a bare simmer and let go for three hours. I check about every 45 minutes or so, but as long as its covered it won’t dry.
- About an hour before eating, add the potatoes and the second onion. Add more stock to cover again. Continue simmering at a bit higher rate.
- Meanwhile make your roux in a saute pan. Once combined, cook for about 3 minutes, and then set aside until a few minutes before eating. Add half, and warm up the stew to a boil and see how this looks. If it is thick enough, then stop, or add the rest if it still needs thickening. Once you are finished here, taste for seasonings and add more salt and pepper if needed. Then add the peas. Stir in, and you are ready to eat.
Serve with: nice crusty bread, on noodles, with dumplings, with buttermilk biscuits.
- ☘ Market District | Beef & Guinness Stew ☘ (cookpendium.wordpress.com)
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- imabonehead: Blissfully Delicious – Slow Cooker Guinness Beef Stew (blissfullydelicious.com)