A classic beef stew that can be seasoned with your favorite rub. This is the perfect cold weather comfort food. Serve with some crusty bread and snuggle up in front of the fire.
1/4 cup Sutter Buttes Arbequina oil
1 onion, chopped
1 lb. cubed beef (chuck or round)
3 carrots, sliced
1 stalk celery, sliced
1/4 cup all-purpose flour
6 tsp. Beef Style Broth Concentrate, mixed into 3 cups
1 can Guinness (or similar stout beer)
2 red or yellow potatoes, cubed
8 oz. fresh Porcini or Crimini mushrooms, quartered
1 1/2 tsp. The Bean & The Leaf Organic Granulated Garlic
3 The Bean & The Leaf Organic Bay Leaves
2 Tbsp. The Bean & The Leaf Cow Tippin’ Steak
salt and pepper to taste
Heat oil over medium-high heat in a Dutch oven or large, high-sided saute pan. Add onions and cook until translucent, then push them to one side of the pan. Add beef and brown on all sides. Stir in carrots and celery and cook for 3 more min. (If using a smaller pan, cook onions, beef, and carrots/celery in separate batches, then combine.) Sprinkle with flour and cook until flour picks up all of the fat in the pan and starts to smell nutty, about 2 min. Add broth and Guinness to deglaze pan. Add potatoes, mushrooms, The Bean & The Leaf Organic Granulated Garlic,The Bean & The Leaf Organic Bay Leaves and The Bean & The Leaf Cow Tippin’ Steak Seasoning. Bring to a boil then reduce heat and simmer for 20 min. to an hour, or until beef is tender and stew is to the consistency of your liking. Season with salt & pepper to taste before serving.
Serve and Enjoy!!