better homes and gardens old fashioned beef stew

Recipe

When browning the meat, do not stir--this inhibits proper caramelization. Allow the pieces to sit and cook undisturbed. When they start cooking they will stick to the pan, but when they are properly browned they will start to release easily from the pan and be easier to turn. You can make the stew 1 or 2 days in advance of serving--in fact, it will taste better! Reheat in a 300Â°F oven until very hot.

Yields: 8 servings

Prep Time: 0 hours 10 mins

Cook Time: 2 hours 40 mins

Total Time: 2 hours 50 mins

3 lb. trimmed beef chuck, cut into 2-inch chunks

Salt and pepper

1/4 c. white whole wheat (milled from white wheat grains) or unbleached all-purpose flour

4 tbsp. canola oil or other vegetable oil

2 large onions, diced

1 bottle bottle (12 ounces) guinness stout

1 c. beef broth, store-bought or homemade

3 cloves garlic, minced

1 heaping tablespoon tomato paste

2 tsp. turbinado or light brown sugar

1 tsp. thyme

1 bay leaf

1/2 lb. carrots, cut into 3-inch pieces

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Preheat the oven to 300Â°F.
Season the beef with salt and pepper. Dredge the beef cubes in the flour, shaking off the excess.
In a large stockpot or Dutch oven, heat 1 tablespoon of the oil over medium-high heat. Add one-third of the beef cubes and brown well on all sides. Do not stir the beef as it cooks. Transfer the beef to clean bowl. Repeat for two more batches with 2 tablespoons of the remaining oil and the beef cubes, transferring the beef to the bowl when browned.
Add the remaining 1 tablespoon oil to the pan and reduce the heat to medium. Add the onions and cook, scraping up any browned bits from the bottom of the pan, until the onions are translucent and just beginning to brown around the edges, about 5 minutes.
Add the stout, broth, garlic, tomato paste, sugar, thyme, and bay leaf. Increase the heat to medium-high and bring to a boil. Cook for 1 minute, then remove the pan from the heat and add the reserved beef and the carrots. Season the mixture with salt and pepper to taste. Cover the pan and bake for 2 1/2 to 3 hours, or until the beef is fork-tender. Discard the bay leaf.

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