Serves 8 Serves 8
Most people probably think of the classic beef stew as being made with red wine, but to my mind beer is a more logical complement to the flavors of caramelized onions, sweet carrots, and—most importantly—the beef itself. The result is rich, tender chunks of beef in a tangy, savory beer sauce. Feel free to experiment with different dark beers until you find the one that suits your taste; you’ll find this stew works well with a great range, including lighter styles like pale ale. This would also be delicious with millet added during the last 30 minutes of cooking.
2 tablespoons olive oil
3 pounds beef chuck, cut into 2-inch chunks, trimmed of fat
Coarse salt
Freshly ground black pepper
3 large Spanish onions, halved, peeled, and thinly sliced
2 stalks celery, cut into small dice
3 large carrots, peeled and cut into small dice, plus 3 large carrots, peeled and cut on the bias into 1-inch pieces
3 cloves garlic, smashed and peeled
11/2 pounds white mushrooms, thinly sliced
2 tablespoons dried porcini mushrooms, rinsed
3 sprigs thyme
2 bay leaves
One 12-ounce bottle dark beer
About 2 cups store-bought, reduced-sodium beef broth
2 tablespoons chopped fresh flat-leaf parsley leaves
1. Heat the oil in a large, heavy-bottomed pot over high heat until hot but not smoking. Season the beef generously with salt and pepper. Add the beef to the pot and cook until browned on all sides, 6 to 8 minutes. (You may have to do this in batches.) Transfer the beef to a plate and set aside.
2. Add the onions to the pot, season with salt and pepper, and lower the heat to medium. Cook, stirring, for 10 minutes, until lightly browned. Add the celery, diced carrots, and garlic. Cook, stirring, for 5 to 6 minutes, until the onions begin to caramelize. Add the fresh and dried mushrooms, thyme, and bay leaves, and cook, stirring, for 1 to 2 minutes.
3. Return the beef to the pot. Pour in the beer and broth, adding more broth or water, if necessary, to cover the meat. Bring to a boil over high heat, and then reduce the heat and simmer until the meat is fork-tender, 11/2 to 2 hours.
4. Use tongs or a slotted spoon to transfer the beef to a plate and cover with aluminum foil to keep it warm. Bring the liquid to a boil over high heat. Let boil for 2 to 3 minutes, skimming any scum that rises to the surface. Add carrot pieces and boil until the liquid is thickened and the carrots are tender, about 12 minutes.
5. Use tongs or a slotted spoon to fish out and discard the thyme and bay leaves. Season the stew to taste with salt and pepper. Return the meat to the pot and warm it through over medium-low heat for 5 minutes. Alternatively, if not serving immediately, let cool, cover, and refrigerate for a few days or freeze for up to 1 month. Reheat before proceeding.
6. To serve, divide the stew among warm 8 bowls and top each serving with parsley.