BEEF STEW WITH POTATOES AND CARROTS

BEEF STEW WITH POTATOES AND CARROTS image

Yield 6 servings

Number Of Ingredients 14

2-3 lb. chuck roast, cut into two inch pieces
salt & pepper
2 Tbs. olive oil
1 large carrot, peeled and cut into large chunks
1 celery rib, cut into large chunks
1 onion, skin removed, quarted
3 cloves garlic, smashed, skin removed
1 1/2 Tbs. tomato paste
12 oz. bottle of beer (I used a pilsner)
1 bay leaf
1 tsp. dried thyme leaves
14 oz. can beef broth
4-5 medium potatoes, peeled, rinsed and cut into eighths
3-4 large carrots, peeled and cut into 1-inch pieces

Steps:

1. Preheat oven to 350 degrees. Rinse and pat dry the pieces of chuck roast. Season with salt and pepper. Heat olive oil in a large, heavy pot (I used a cast iron dutch oven). Brown the meat on all sides. Do not crowd the pan. Work in batches. Remove browned meat from pot. 2. Add carrot, celery and onion chunks and garlic cloves to the pan. Brown in the meat fat and browned bits over medium heat, about 10 minutes. 3. Push all the vegetable pieces to one side of the pan. Add the tomato paste to the pan and stir in the open space for about 2 minutes. Then stir into all the vegetables. 4. Add the beer, bay leaf and thyme to the pot. Let simmer and reduce for about 5 minutes. Deglaze the pan by stirring the vegetables and scraping up the brown bits at the bottom of the pan. 5. Add the beef broth to the pan. Return the meat pieces to the pan as well. Bring to a boil, cover, then place in a 350 degree oven to braise for 2 to 2 1/2 hours. 6. Remove the pan from the oven. Set a large colander over a large bowl. Strain stew into colander. Return meat pieces to pan. Discard soggy vegetables and other solids left in the colander. 7. Pour the braising liquid back over the meat and add the chopped potatoes and carrots. Return the covered pan to the oven for 40 minutes or until vegetables are soft.