Cold winter nights make us want to curl up on the couch with a hearty bowl of beef stew. By slow cooking it, you end up with melt-in-your-mouth chunks of the most flavorful beef ever. A healthy dose of beer never hurt, either!
Craving more comforting stews? Check out this Red Wine Braised Beef Stew!
- 3-4 pounds chuck roast, (or stew meat) cut into 1-inch pieces
- Black pepper
- 4 tablespoons butter
- 6 slices bacon
- 3 yellow onions, sliced about 1/4-inch thick
- 4 cloves garlic, chopped
- 1/ 3 cup all-purpose flour
- 4 cups beef broth
- 1 large Belgian beer
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon whole grain mustard
- 1 tablespoon brown sugar
- 1 tablespoon apple cider vinegar
Season beef cubes with salt and pepper. In a large Dutch oven, heat 2 tablespoons of butter until hot. Working in batches, sear beef about 5 minutes until charred a bit, adding more butter as needed. Transfer browned beef to a separate bowl.
In drippings cook bacon until crispy. Add to bowl with beef.
To the bacon drippings, add onions and garlic until tender and starting to caramelize, 10-15 minutes. Add flour and stir until onions are coated, about 2 minutes.
Add in broth, beer, thyme, bay, mustard, beef with accumulated juices, and salt and pepper to taste. Bring to a boil, reduce to simmer and cook partially covered, until beef is fork tender and falling apart, 3-4 hours.
About half an hour before it finishes cooking, add brown sugar and vinegar. Adjust seasoning to taste.