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Servings
Makes about 8 servings
Ingredients
2½ lbs chuck roast or stew meat, cut into 1½-inch cubes
5 tablespoons Poultry Magic® OR Meat Magic®, in all
2 tablespoons all-purpose flour
3 tablespoons canola oil
2 cups frozen pearl onions
2 cups carrots, peeled and cut into large rounds
1 cup large diced celery
2 tablespoons tomato paste
1 bottle dark beer, preferably Irish stout
6 cups unsalted or low-sodium beef stock
2 tablespoons Worcestershire Sauce
4 cups halved baby potatoes
5 tablespoons Poultry Magic® OR Meat Magic®, in all
2 tablespoons all-purpose flour
3 tablespoons canola oil
2 cups frozen pearl onions
2 cups carrots, peeled and cut into large rounds
1 cup large diced celery
2 tablespoons tomato paste
1 bottle dark beer, preferably Irish stout
6 cups unsalted or low-sodium beef stock
2 tablespoons Worcestershire Sauce
4 cups halved baby potatoes
How To Prepare
Season the beef with 3 tablespoons of the Magic Seasoning Blend and the flour, and toss well to coat. Let rest for 5 minutes.
Heat a large, heavy bottomed pot over medium high heat and add the oil. When the oil starts to shimmer, toss the beef in the seasoned flour once more, and add the beef to the pot (working in 2-3 batches). Brown on all sides, then remove the beef from the pot, and continue with the next batch.
When all the beef has been browned and removed from the pot, add the onions, carrots, and celery to the pot. Cook, stirring frequently, until onions are beginning to soften. Stir in the tomato paste and cook for a few minutes, until paste begins to turn brown. Mix in the beer and reduce by half. Add the stock, Worcestershire Sauce, the remaining seasoning and the browned beef. Stir well and bring to a boil. Lower to a simmer, cover, and cook for 2 hours, stirring every 15 minutes or so.
After 2 hours, remove the lid and add the potatoes. Continue to cook for 20-30 minutes more, or until potatoes are cooked and stew has thickened to your liking.
Heat a large, heavy bottomed pot over medium high heat and add the oil. When the oil starts to shimmer, toss the beef in the seasoned flour once more, and add the beef to the pot (working in 2-3 batches). Brown on all sides, then remove the beef from the pot, and continue with the next batch.
When all the beef has been browned and removed from the pot, add the onions, carrots, and celery to the pot. Cook, stirring frequently, until onions are beginning to soften. Stir in the tomato paste and cook for a few minutes, until paste begins to turn brown. Mix in the beer and reduce by half. Add the stock, Worcestershire Sauce, the remaining seasoning and the browned beef. Stir well and bring to a boil. Lower to a simmer, cover, and cook for 2 hours, stirring every 15 minutes or so.
After 2 hours, remove the lid and add the potatoes. Continue to cook for 20-30 minutes more, or until potatoes are cooked and stew has thickened to your liking.
