One Pot Wonders, Beef and Stout Stew

Some days it’s nice to simply fix it and forget it!   The Publick House in Brookline, MA is a pub style restaurant known for their extensive collection of Belgian beers, served both on tap and also prepared in the food.   From this Boston area legendary restaurant we present the energetic chef Brent Mimeault , who shares his delicious hearty beef stew with the addition of a malty stout in our featured video.   This meal would be perfect for a hungry Super Bowl football crowd, served with grilled bread and frosty beer!

Read on for the recipe!

For the Stout Beef Stew

* 1 bottle (12 oz) stout beer (suggestions: oatmeal stout, double-chocolate stout)
* 2 lb stew beef (vein end sirloin or chuck), cut into large cubes
* 2 medium yellow onions, diced
* 2 carrots, diced
* 1-1/2 Russet potatoes, coarsely chopped (keep cut potatoes in water)
* 3 ribs of celery, diced
* 1 rutabaga, diced
* 1 turnip, diced
* 2 shallots, diced
* 2 garlic cloves, diced
* 2 quarts beef stock (can use veal or chicken stock)
* 2/3 cup flour
* 3 tbsp unsalted butter
* canola oil
* salt & pepper
* thyme
* parsley
* sage
* rosemary

For the Grilled Bread

* baguettes
* canola oil
* salt & pepper
* fresh parsley

The Stew

1. Preheat a stock pot with some canola oil and butter
2. Season the meat with salt & pepper
3. When oil is hot, carefully add meat to the pot in a single layer and brown on all sides, 5-7 minutes. If the bottom of the pan gets brown, it’s OK — this is called “fond” and will add flavor
4. Keep flame on high but keep an eye on the meat to sure it doesn’t burn
5. Add 3 tbsp unsalted butter
6. Remove pot from heat and gradually sprinkle in 2/3 cup of flour, about 3 tbsp at a time and stir to coat meat, return to heat and cook flour for 1 minute
7. Add shallots, garlic and canola oil and scrape the bottom of the pot to release the fond
8. Add diced onions, carrots, turnips, potatoes and celery, stir to coat with oil and cook vegetables for about 1-1/2 minutes
9. Add beef stock, scrape fond off the bottom of pot and cook for 4 minutes
10. Taste and add salt & pepper if necessary
11. Add potatoes (and potato water if needed for moisture) and simmer for 30-35 minutes on medium-low heat
12. Add beer and cook for 5 minutes to burn off alcohol, then continue to simmer for another 15-20 minutes
13. Check to be sure stew is not sticking to the bottom of the pan, add fresh rosemary, thyme and sage to taste and simmer at medium-low heat for another 30-35 minutes

Grill the Bread

1. Split a baguette lengthwise
2. Brush with canola oil
3. Add salt, pepper and fresh parsley
4. Grill for about 1 minute until crusty or broil for about 30 seconds (keep and eye on it so it doesn’t burn)

Serve the Stout Beef Stew

1. Ladle a heaping portion into a large bowl
2. Top with chopped fresh parsley and chives
3. Add the grilled bread