Preheat oven to 300 degrees. Pat beef dry with paper towels. Sprinkle beef with garlic salt and pepper; toss with flour and set aside.
This hearty beef stew will become a staple this winter. Add Irish stout beer for an extra depth of flavor and serve with Easy Blue Cheese 'n' Chive Drop Biscuits for a meal that's extra-special.
Servings and Ingredients
|1 (2 lb.) Hy-Vee Choice Reserve beef chuck pot roast, cut into 1-inch cubes|
|1 ½ tsp. Hy-Vee garlic salt|
|¾ tsp. black pepper, coarse-ground|
|1 tbsp. Hy-Vee all-purpose flour|
|3 tbsp. Hy-Vee vegetable oil, divided|
|1 (8-oz.) pkg. sliced baby bella mushrooms|
|1 c. Hy-Vee Short Cuts chopped white onions|
|3 c. Full Circle Market organic beef bone broth, divided|
|1 (12-oz.) bottle Guinness draught beer|
|1 tbsp. Hy-Vee tomato paste|
|½ (1-1/2 lbs.) Hy-Vee Smart Bites baby blonde potatoes,, quartered|
|½ (16-oz.) pkg. baby-cut carrots, halved lengthwise|
|2 tbsp. fresh thyme, finely chopped, plus additional for garnish|
|4 Hy-Vee dried bay leaves|
|4 tsp. Hy-Vee corn starch|
|1 tbsp. Gustare Vita red wine vinegar|
|1 recipe Easy Blue Cheese ’n’ Chive Drop Biscuits, (6 biscuits) for serving|
Things To Grab
- Paper towels
- 5-quart Dutch oven
- Large bowl
Heat 1 tablespoon oil in a 5-quart Dutch oven over medium heat. Add mushrooms and onions; cook for 4 to 5 minutes or until softened, stirring often. Transfer to a large bowl.
Heat 1 tablespoon oil in Dutch oven over medium-high heat. Add half of beef and cook for 3 to 4 minutes or until brown, stirring occasionally. Transfer to a bowl with mushroom mixture. Add remaining 1 tablespoon oil and brown remaining beef; transfer to bowl.
Add 1 cup beef broth to Dutch oven. Cook over medium heat for 1 to 2 minutes, scraping and stirring brown bits from bottom of Dutch oven. Stir in remaining 2 cups beef broth, beer, and tomato paste.
Add beef, mushroom-onion mixture, potatoes, carrots, 2 tablespoons thyme, and bay leaves to broth mixture. Bring to a gentle simmer. Cover and transfer to oven. Bake for 1-1/2 to 2 hours or until beef and vegetables are tender. Remove from oven.
Whisk together corn starch and vinegar; stir into stew. Simmer on stovetop for 1 to 2 minutes or until slightly thickened. Remove and discard bay leaves. Garnish with additional chopped thyme, if desired. Serve with biscuits, if desired.
Related Content, Side DishEasy Blue Cheese 'n' Chive Drop Biscuits
Amounts Per Serving
- Total Fat: 18g
- Cholesterol: 155mg
- Sodium: 830mg
- Total Carbohydrates: 23g
- Protein: 60g