{{ :recipes:beerless_beef_stew.jpg?direct&200|}}
====== Beerless Beef Stew ======
/* Description */
This started out as "Guinness Beef Stew" from Cook's Country, but I didn't have any Guinness lying around, so I doctored it.  

|**Preheat:** 325°|**Yield:**  12 servings|
|**Prep:** 0:30|**Cook:** 3:00|


====== Ingredients ======
  * 1 (3 1/2-to 4-pound) Boneless Beef Chuck-Eye Roast, pulled apart at seams, trimmed, and cut into 3/4" cubes
  * salt and pepper
  * 3 Tbsp Vegetable Oil
  * 2 Onions, chopped fine
  * 1 Tbsp Tomato Paste
  * 2 Garlic Cloves, minced
  * 1/4 c all purpose flour
  * 3 c Beef Broth, low salt (Penzey's Beef Stock base)
  * 1 1/2 Tbsp brown sugar, firmly packed
  * 1 tsp Thyme (fresh or dried)
  * 4 cups water, boiling
  * 3 lb Potatoes, cut into 1" pieces
  * 2 lb Carrots, cut into 1" pieces
  * 1 lb String Beans, cut into 1½" pieces
  * 2 TBSP Flour
  * 2 tsp Thyme (fresh or dried) 

====== Directions ======
  - Adjust oven rack to lower-middle position and heat oven to 325 degrees. 
  - Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions and ¼ teaspoon salt and cook, stirring occasionally, until well browned, 8 to 10 minutes. 
  - Add tomato paste and garlic and cook until rust-colored and fragrant, about 2 minutes. Stir in flour and cook for 1 minute. Whisk in 2 cups broth, sugar, and 1 tsp thyme, scraping up any browned bits. Bring to simmer and cook until slightly thickened, about 3 minutes. Stir in beef and return to simmer. 
  - Transfer to oven and cook, uncovered, for 90 minutes, stirring halfway through cooking. 
  - Remove from oven and remove beef pieces to bowl. Add potatoes and carrots and cover with boiling water.  Return beef to stew and stew to oven.  Cook for 45 minutes.
  - Remove from oven and remove beef pieces to bowl. Add beans and cover with boiling water, if necessary.  Return beef to stew and stew to oven.  Cook for 45 minutes.
  - Continue cooking until beef and vegetables are tender, about 45-60 minutes longer. 
  - Stir in 1/4 cup cold water mixed with 2 TBSP flour.
  - Add 1-2 tsp thyme, season with salt/pepper to taste, and serve. 

====== Notes ======
  - Make sure that the vegetables are pretty much covered by the liquid.  If they're not, the cook time will increase by over an hour.
  - I add 3 tsp of beef stock reduction to the first 2 cups of broth, and then just boiling water after to keep the vegetables covered.

/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the block below */
/*
====== Nutrition ======
|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/

 

{{tag>Recipes MainDish/Beef Kid-Friendly Stew-Braise American JMarcos 5★}}
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