I almost didn’t want to share this recipe, because it’s very similar to the Hungarian Beef Stew recipe I shared in the fall. I took this recipe, combined it with my mother’s Hungarian goulash recipe, and got Hungarian Beef Stew! So, there really are only a few differences between that and this.
BUT…It’s so good. And maybe you wouldn’t have thought of this variation of the recipe on your own, and you’d miss out on the goodness? I couldn’t have that on my conscience. I just couldn’t. So I’m sharing it!
And just in time for St. Patrick’s Day too! What could be better?
So. Get yourself some stew meat, or a chuck roast that you cut up. Heat some olive oil in a large pan or dutch oven and brown the meat. When it’s mostly browned, add in the chopped onion and garlic and cook for about 5 minutes. Stir in 1/4 cup of whole grain spelt or whole wheat flour.
Add the beef stock, tomato paste, thyme, and bay leaves.
And this is where it gets good: an entire bottle of Guinness (or another dark stout ale) and 3/4 cup of red wine. Don’t be afraid of the alcohol content. Yes, alcohol is inflammatory, but it all cooks out so no worries!
Turn down heat to medium-low, cover, and simmer for at least an hour, stirring occasionally. The longer and slower it cooks, the more tender the meat will be!
After an hour, melt butter in another large pot, and when hot, add in the potatoes and carrots. You can really use as much as you want. The more vegetables you use the further the stew will stretch – something that comes in handy when you’re using more expensive (but healthier) grass-fed meats! Continue to sautee until they’re nice and browned and caramelized.
Besides the alcohol, this step is probably the most important one that makes this stew so good! So don’t skimp on the browning!
When the vegetables are golden – after about 20 minutes – add them in to the stew. Cover, and allow to simmer until the vegetables and beef are very tender (about 45 minutes).
Dish into bowls, and eat! It’s great with some yeasty rolls (whole grain, of course.)
So now you know what you’re eating on St. Patrick’s Day, right?
- Several Tbsp olive oil
- 1½ lb stew beef in 1 inch pieces
- 1 large onion, chopped
- 6 large cloves garlic, minced
- ¼ cup whole grain spelt or whole wheat flour
- 6 cups organic beef stock
- 1 bottle Guinness beer
- ¾ cup red wine
- 1 small can tomato paste
- 1 Tbsp dried thyme
- 2 bay leaves
- 2 Tbsp parsley
- ½ stick (4 Tbsp) butter
- 3 + lb potatoes cut into ½ inch pieces (peeled if not organic.)
- 2 + cups ½ inch pieces carrots (peeled if not organic)
- Salt and Pepper
- Swirl enough olive oil to cover the bottom of a large pan. Heat the pan over medium-high heat, and when hot add in the beef. Brown on all sides, and then add in the onions and garlic and cook for about 5 minutes.
- Sprinkle on the flour and stir in.
- Stir in the beef stock, beer, wine, tomato paste, and spices.
- Turn the heat down to medium-low and simmer, stirring occasionally, for an hour.
- Heat the butter in another large pot until frothy, and then add in the potatoes and carrots. Sautee until they're browned and caramelized, about 20 minutes.
- Add the vegetables in with the meat, cover, and simmer for about 45 minutes, or until the vegetables and beef are all very tender.