Comforting One-Pot Beef Stew
ID: ba1c6567...
A classic, rich, and comforting beef stew made in a single pot. This recipe features tender oven-seared beef chuck, caramelized pearl onions, carrots, mushrooms, and golden potatoes simmered in a deeply flavorful stout beer and gelatin-rich beef stock gravy.
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🍳 Cooking Flow
Trim and cube the beef chuck, toss with oil and salt, and roast at 500°F (260°C) for 20-25 minutes. → Par-cook the mushrooms, carrots, and pearl onions in a Dutch oven, then remove and make a roux with butter and flour. → Whisk the stock, bouillon, tomato paste, Worcestershire, and gelatin, then simmer in the pot with beer and seared beef. → Bake the stew uncovered at 300°F (150°C) for 2 hours, stirring halfway through. → Toss the potatoes and par-cooked veggies with flour, stir them into the stew with herbs, and bake for 1 more hour. → Skim off excess fat, stir in frozen peas, season, and serve with sourdough bread.
Cooking Steps
Brief Cooking Order
Trim and cube the beef chuck, toss with oil and salt, and roast at 500°F (260°C) for 20-25 minutes. → Par-cook the mushrooms, carrots, and pearl onions in a Dutch oven, then remove and make a roux with butter and flour. → Whisk the stock, bouillon, tomato paste, Worcestershire, and gelatin, then simmer in the pot with beer and seared beef. → Bake the stew uncovered at 300°F (150°C) for 2 hours, stirring halfway through. → Toss the potatoes and par-cooked veggies with flour, stir them into the stew with herbs, and bake for 1 more hour. → Skim off excess fat, stir in frozen peas, season, and serve with sourdough bread.
Introduction
A classic, rich, and comforting beef stew made in a single pot. This recipe features tender oven-seared beef chuck, caramelized pearl onions, carrots, mushrooms, and golden potatoes simmered in a deeply flavorful stout beer and gelatin-rich beef stock gravy.
Step 1
Preheat the oven to 500°F (260°C). Trim away the tough center band of fat from the beef chuck roast. Cut the remaining meat into large cubes (about 1 to 1.5 inches). Toss the beef with olive oil and 2 large pinches of salt, then spread in a single layer on a sheet tray. Roast in the oven for 20-25 minutes until deeply browned.
Step 2
While the beef roasts, prep the vegetables. Peel the pearl onions. Peel and chop the carrots into large, chunky pieces. Quarter the button mushrooms.
Step 3
Heat a large, heavy-bottomed pot over medium-high heat on the stove. Add a generous splash of olive oil, followed by the mushrooms, carrots, pearl onions, and a pinch of salt. Sweat and par-cook the vegetables for 3-5 minutes until they begin to soften and lightly caramelize. Transfer them to a bowl and set aside.
Step 4
Lower the stovetop heat to medium and add the butter to the pot. Once melted, add 100g of flour. Stir constantly with a wooden spoon for 60-90 seconds to cook the flour, scraping up any browned veggie bits from the bottom of the pot until the roux is smooth and light golden.
Step 5
In a separate container, whisk together the beef stock, Better Than Bouillon beef paste, tomato paste, Worcestershire sauce, and gelatin. Pour this stock mixture and the dark stout beer into the pot with the roux. Bring to a simmer, stirring frequently.
Ingredients List
Important Notes
Searing the beef in a hot oven on a sheet tray is faster, cleaner, and achieves more uniform browning than searing on the stove in batches.
Adding powdered gelatin to store-bought beef stock replicates the rich, lip-smacking mouthfeel of traditional homemade bone broth.
Tossing the vegetables and potatoes in flour before adding them to the hot stew ensures the flour hydrates smoothly without forming lumps.
Baking the stew uncovered allows the liquid to reduce naturally, concentrating the flavors while forming a flavorful caramelized crust on the surface.
For the absolute best results, refrigerate the finished stew overnight. The flavors will mature, and the fat will solidify on top, making it effortless to lift off before reheating.
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