Boozy Beef Stew

Jul 6

Growing up, my parents had the cupboards stocked with canned soup, and one of my favorites was Dinty Moore’s beef stew. Today, I made a Boozy Beef Stew full of chunky veggies and some special flavors (ever heard of Maggi seasoning?). The stout beer gives a whisper of coffee and molasses notes with every bite, and this one-pot wonder means less dishes to wash! Winning all around.

Ingredients:

2 pounds stew beef
6 tablespoons all-purpose flour, divided (2 tablespoons dredge, 4 tablespoon roux)
12-ounce bottle stout beer
2 large onions, quartered
6 large carrots, cut into 2 inch pieces
2 celery stalk, cut into 2 inch pieces
5 garlic cloves, smashed
4 cups beef broth
4 tablespoons unsalted softened butter
3 tablespoons Maggi seasoning
2 cup frozen peas
1/4 cup of chives, chopped (for garnish)
Kosher salt and pepper
Extra-virgin olive oil

Steps:

In a large bowl, toss the beef with a liberal amount of salt and pepper. Sprinkle in 2 tablespoons of AP flour and toss, so all the beef is coated.
Heat a few tablespoons of EVOO in a large Dutch oven over medium-high heat. Cooking in batches, add the beef in a single layer (don’t overcrowd, or you won’t get a good sear). Turn until all sides are browned. Using a slotted spoon, remove the beef to a plate.
Add in the beer and scraps all the delicious brown bits off the bottom of the pot. Bring the beer to a boil and reduce by half. Return the beef to the pot along with the carrots, celery, garlic cloves, and beef broth. Bring to a boil, and then reduce the heat to a low-simmer. Cover, and cook for 2 hours.
In a small bowl, mash the butter and 4 tablespoons of AP flour until you make a smooth paste. While whisking the stew, add the butter paste and stir until it dissolves. Add the peas and cook until the stew thickens. Add the peas and season with Maggi, salt, and pepper. I used about 4 teaspoons salt and 3 teaspoons pepper, but season according to your preference.
Ladle stew in bowls and garnish with chopped chives.