Go Back
Print Recipe
5 from 1 vote

Prep Time30 mins
Cook Time3 hrs
Servings: 8

Ingredients

  • 1/4 cup extra virgin olive oil
  • 3 pounds chuck roast cut in large cubes
  • 8 ounces beer Light or dark
  • 3 carrots cut in 1-inch pieces
  • 3 ribs celery cut in 1-inch pieces
  • 1 large onion cut in 1-inch pieces
  • 2 cups cabbage roughly chopped
  • 1 cup mushrooms roughly chopped
  • 1/8 cup all purpose flour
  • 1 Tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp thyme
  • 1 cup stewed tomatoes
  • 1 1/2 cups beef bone broth homemade or store bought
  • 2 cups potatoes cut in 1-inch pieces
  • 2 bay leaves
  • 1/4 cup fresh parsley chopped

Instructions

Braise the Meat

  • Cube the meat, season with salt and place in greased shallow baking dish. Pre-heat broiler to high. Place baking dish under broiler for about 5 minutes until meat begins to sizzle and brown. Turn the pieces of meat over and brown on the other side. Cover with oven proof lid.
  • Adjust rack to place in center of oven and heat oven (not broiler) to 275° F. Place baking dish back in oven and continue to bake for 2½ hours until tender. This will braise the beef and make it tender and tasty.
  • Remove baking dish from oven and add 4 ounces of the beer to deglaze the pan. Using a spatula or wooden spoon, make sure to scrape the bottom of the pan, making sure to not break up the meat. Set aside.

Make the Stew

  • In heavy-bottom pot or dutch oven, add 2 tablespoons of the olive oil and heat to medium.
  • Add the onions, carrots and celery and sauté for about 6 minutes until a little tender. Add the garlic and cook for another minute and then add the cabbage and mushrooms. Continue to cook for another couple minutes until you start to see the bottom of the pan beginning to caramelize.
  • Sprinkle to flour to the tops of veggies and gently combine until you don't see any more flour.
  • To deglaze the pot with the veggies, add the stewed tomatoes and scrape the bottom of the pan. Add salt to taste, thyme, black pepper and cook another couple minutes until it starts to simmer.
  • To the simmering pot, add the remaining beer and the beef stock and stir. Make sure to continue to scrape the bottom of the pan to make sure the browned bits are incorporated into the broth. Bring to a simmer. Add the beef with all the juices, then add the potatoes. Add the bay leaves. Taste the broth and add more seasoning if needed.
  • Add parsley to the top of the stew, cover and simmer on very low heat for one hour.

To Serve

  • With a slotted spoon, pick out several pieces of beef, potato and a variety of the veggies to each individual bowl. Don't forget to fish out the bay leaves from the pot.
    Using a large spoon, drizzle the broth over the meat and veggies in each bowl. Garnish with more fresh parsley if desired.
    ENJOY!