Coffee Porter Beef Stew
Hearty and flavorful, this stew is served best over creamy mashed potatoes.
Makes: 8-10
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Prep Time: 1 hour
Cook Time: 2 hours
Total Time: 3 hours
Recipe Created By: Cheryl Armstrong
Featured In: My Indiana Home
Ingredients
- 2 tablespoons butter
- 8 ounces thick-sliced bacon, finely diced
- 2 ½-3 pounds chuck roast, cut into 1-inch cubes
- 1 small onion, finely diced
- 2-3 ribs celery, finely diced
- 3 cloves fresh garlic, minced
- 1 tablespoon pure maple syrup
- 1 tablespoon tomato paste
- 2 cups beef bone broth
- 2 cans coffee porter beer
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- 1 tablespoon fresh thyme
- 2 bay leaves
- 4-5 rainbow carrots, peeled and cut diagonally into ¾-inch chunks
- 6 tablespoons butter, divided
- ⅓ cup all-purpose flour
- 1 pound baby portobello mushrooms, washed and cut into quarters
- 3-4 ribs celery, cut diagonally into ¾-inch pieces
- 14 ounces (1 bag) frozen pearl onions
Instructions
- Heat oven to 250 degrees. Dry beef cubes with paper towels.
- Cook bacon in a large Dutch oven over medium heat until lightly browned. Remove with a slotted spoon and set aside. Sear beef in single-layer batches in hot bacon fat for 4 to 6 minutes, browning on all sides. Remove and set aside.
- Add diced onions, celery and garlic to meat drippings and saute for 5 to 10 minutes until onions are browned and caramelized. Stir in maple syrup, tomato paste and bone broth, and deglaze by scraping up browned bits from the bottom. Slowly add coffee porter.
- Add bacon, beef, salt, pepper, thyme, bay leaves and carrots; bring to a simmer then cover with a tight-fitting lid and place in over for 1 hour to 1 hour, 15 minutes or until meat is fork tender. While stew is baking, prepare celery and mushrooms.
- Remove stew from oven, remove bay leaves and stir in roux (4 tablespoons of melted butter combined with ⅓ cup flour). Adjust seasoning if necessary. In a skillet, saute mushrooms in remaining butter until lightly browned, then add to stew along with celery and onions. Bring stew to a boil on stovetop, then decrease to medium heat and simmer until celery and onions are tender, about 15 to 20 minutes.
- Serve over Mashed Red Skin Potatoes with chopped parsley.