This beef and stout stew was the perfect end of winter dish. The beef was tender and the stout gravy was light and tangy. Served over Cheddar & Parsley Biscuits, it was comforting, yet still light.
I'm using stew meat, which comes in large pre-cut chunks. Its usually cut from a chuck roast or pot roast, so its also budget friendly. Since this is a quick stew, we want to cut the meat even smaller, into thin strips. This will help the meat to be tender. Brown the meat in some olive oil, in a screaming hot pan and season with House Blend.
While the meat is browning, toss in the onions and garlic and saute until onions are slightly opaque, about 4 minutes.
Add sliced carrots. You want everything to be relatively the same size, so it cooks evenly.
And some sliced cremini mushrooms.
Season with House Blend.
And Super Tuscan Blend. The tomato powder in this blend will help thicken and bind everything together.
Sprinkle in a heaping tablespoon of flour and cook a few minutes to get the raw flour taste out. This will give it tat delicious gravy consistency.
Now for the stout! I'm using my Stout Mustard for this, which is a dark and hearty mustard. Its a blend of stout beer, red wine vinegar, brown mustard seeds, kosher salt, black pepper, cinnamon, cloves, allspice and nutmeg. Its great on sandwiches and makes a great pan sauce.
Next, deglaze the pan with some actual stout beer! The best part is, you only need about half the bottle, so guess what? You get to have the other half! Scrape up all those delicious brown bits on the bottom of the pan.
And to finish it off, stir in some beef stock.
Lay a few fresh rosemary sprigs on top.
Put the lid on part way, lower the heat and simmer for about 35-40 minutes.
Spoon it over these Cheddar & Parsley Biscuits and you have a complete meal!
How good does this look?!!!!
You get a little bit of everything in every satisfying bite. Delish!
BEEF & STOUT STEW
|Prep Time: 15 minutes||Cook Time: 50 Minutes||Difficulty: Easy||Servings: 4|
Heat oil in dutch oven pan, brown meat, then add onions and garlic and saute until onions are opaque, about 4 minutes.
Stir in flour, cooking for a couple minutes, then stir in Stout Mustard and beer, scraping up any brown bits from bottom of the pan.
Stir in beef stock and place rosemary sprigs on top.
Put lid on, lower heat and simmer for 35-40 minutes.
Split Cheddar & Parsley Biscuits in half and spoon stew and gravy over top.
Sprinkle with fresh parsley for garnish.