Beef Stew
Rated 5.0 stars by 1 users
Servings
4-6
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Ingredients
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2 lb beef chuck, cubed
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¼ cup flour
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1 ½ tsp. salt, plus more to taste, divided
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1 tsp. ground black pepper, plus more to taste, divided
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2 tbsp. olive oil
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1 cup pearl onions, peeled
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4 carrots, peeled & cut into large chunks
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2 cloves garlic, minced
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2 tbsp. tomato paste
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12 oz beer
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3 cups beef stock
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1 lb baby potatoes
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1 bay leaf
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1 sprig thyme
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1 sprig rosemary
Directions
Cut a bag from the roll of resealable bags and seal one end.
In a bowl, combine the flour, salt, and black pepper. Toss the beef in the seasoned flour and shake off any excess flour.
Place a stock pot on the stove top. Add the olive oil. Heat the oil over high heat. When the oil is hot, brown the beef. Remove and reserve the beef.
Add the onions, carrots, and garlic and cook for 2 minutes.
Add the tomato paste and cook for 1 minute.
Add the beef and beer and cook until reduced by half.
Add the rest of the ingredients, stir, and cover the pot. Simmer until the meat is tender (1 ½–2 hours).
Season with salt and black pepper, to taste.
Let cool and place into the bag. Vacuum seal the other end of the bag. Store in the refrigerator for 2–4 hours or freeze for later use.
To reheat, microwave or boil in water until warm.