Print Recipe (PDF 106 KB)
Author: Josh Latham
Yield: 1 gallon
Portion: 12 ounces
Num Portions: about 10
Prep time: 0:45 mins
Cook time: 4:00 mins
- 22 oz Tavern Ale
- 3 lbs Beef Roast (preferably Chuck cut into 1” cubes)
- 1.5 each Red Onion (1/4 inch dice)
- 2 each Carrot (1/4 inch dice)
- ½ head Celery (1/4 inch dice)
- 1 cup Petite Peas
- 6 cloves Fresh Garlic
- 3 Tbsp Garlic Confit
- 4 Tbsp Butter
- ¼ cup All-purpose flour
- ½ gallon Beef Stock
- 1 Tbsp Fresh Thyme
- 1 Tbsp Montreal Steak Seasoning
- 1 tsp Granulated Garlic
- 1 tsp Crushed Red Pepper
- 1 Tbsp Kosher Salt
- 2 each Bay Leaves
- Melt one tablespoon of the butter in a heavy bottomed pot over medium heat and add the cubed beef to brown on all sides, then remove from the pot and set aside.
- Add the onion, carrot, and celery to the pot that the beef was just removed from and cook until lightly browned and softened.
- Add the rest of the butter and the garlic confit to the vegetables, when melted stir in the flour and cook until a thick paste forms and a slightly nutty aroma develops.
- Pour the Tavern Ale and beef stock into the pot and whisk to eliminate any lumps, when the mixture is smooth add the beef back to the pot, followed by the peas, all of the herbs and spices. Cover the pot, reduce the heat to low and simmer, stirring occasionally.
I like to serve beef stew in a bread bowl, but it isn’t necessary. The stew freezes well, and if you freeze it in small batches you can have a really great quick dinner on those nights where there really isn’t enough time to cook.