Equipment
Ingredients
Main
- 910 g beef stew meat, cut into 2.5cm chunks
- 5 g salt
- 2 g black pepper
- 300 g red onion
- 15 g all-purpose flour
- 30 g unsalted butter
- 15 ml olive oil
- 4 garlic, thinly sliced
- 17 g tomato paste
- 6 g ground coriander
- 1 g ground allspice
- 475 ml beef stock
- 475 ml chicken stock
- 240 ml ale
- 240 ml water
- 1 rosemary, sprig
- 225 g carrot, sliced
- 15 ml cider vinegar
- 5 g chives, chopped
Nutrition (per serving)
Method
Season the beef chunks thoroughly with salt and black pepper.
Peel the red onions. Slice two onions into thin half-moons and cut the third onion into 1.5cm (1/2-inch) wedges.
Place the beef cubes in a bowl and lightly coat them with the flour.
Heat the butter and 15ml olive oil in a Dutch oven over medium-high heat.
Brown the beef in batches for 5 to 6 minutes per batch until a deep crust forms. Move the browned meat to a separate bowl.
Add the sliced onions to the pot and cook for 10 to 15 minutes until soft and pale golden.
Add the garlic and cook for 2 to 3 minutes until it becomes fragrant.
Clear a space in the center of the onions and stir in the tomato paste, coriander, and allspice. Cook for 1 minute until the paste darkens.
Pour in the beef stock, ale, 240ml water, and add the rosemary. Return the beef and juices to the pot, bring to a simmer, and cook partially covered for 45 minutes.
Stir in the onion wedges and continue to simmer for 15 minutes.
Add the sliced carrots and cook for 30 to 45 minutes until the beef is tender and the internal temperature is at least 71°C (160°F).
If the sauce is thin, move the meat and vegetables to a platter, cover with foil, and boil the liquid for 5 to 10 minutes to thicken. Discard the rosemary.
Stir the vinegar into the sauce. Serve the meat and vegetables topped with sauce, chives, and sea salt.
Chef's Notes
- For the best flavor development, ensure you achieve a deep, even sear on all sides of the beef. Don't overcrowd the pot; brown the meat in batches to allow for proper caramelization.
- The quality of your ale will significantly impact the final flavor. Opt for a robust, malty brown ale or a stout for a richer, deeper taste profile.
- Resist the urge to stir too frequently during the initial simmering stages. Allowing the stew to cook undisturbed helps tenderize the beef and meld the flavors.
- Taste and adjust seasoning at multiple stages, especially after the stew has simmered and reduced. The flavors concentrate, so salt and pepper needs may change.
- If you don't have Dutch oven, a heavy-bottomed, oven-safe pot with a tight-fitting lid will work well for braising.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Freeze in airtight containers; carrots may soften upon thawing.
Reheating: Heat in a pot over medium-low heat until the internal temperature reaches 74°C (165°F).
