The days are beginning to get progressively cooler and shorter, which means fall will soon be upon us and we will be requiring heartier meals to warm our insides. This stew is fairly simple to prepare and customize and can be served with your favorite side or by itself.
1 kg cubed stewing beef
1 tsp dried thyme leaves
3/4 Tbsp Tony Chachere’s creole seasoning
1 tsp smoked paprika
3 cloves garlic, crushed
2 Tbsp Worcestershire sauce
2. Cover and leave to marinate in refrigerator for at least one hour
3. Sear beef cubes in
4 Tbsp olive oil
until brown on each side. A dark crust should form in your pan.
4. In same oil lightly fry
1/2 a medium leek, sliced
2 cups baby potatoes, halved
5. Set leeks and potatoes aside.
6. Return beef to pan on medium heat, add
2 cups stout (I use Guinness)
7. Stir well, making an effort to dissolve the sticky dark glaze formed by searing.
8. As soon as the beef starts boiling in the stout, reduce to a simmer.
2 sprigs fresh thyme
1 tsp crushed pimento (allspice)
10. Cover and simmer for 1.5 hour, checking every 30 mins to ensure there is adequate liquid in the pan. If your pan is drying out, which it shouldn’t be if on low heat, add water; you can add more stout but it might make your stew a little bitter.
11. Mix in fried potatoes and leeks along with
1/2 cup tomato paste
1/2 cup chopped celery
12. Simmer for another 20 minutes or until potatoes are cooked.
13. Serve hot.
- Sear the beef for at least 3-5 minutes on each side for better flavor
- Do not change the pot after searing, the glaze on the bottom will enhance the flavor of your stew.
- Be sure to fry the leeks first as the potatoes will absorb all the remaining oil.
- Measure the stout when the foam has settled, too much head means your stew will dry out.
- Finally, be mindful of the cooking time of your meat. Check every 30 minutes for desired texture.
- Add your favorite vegetables (peas, carrots, peppers) for a little pop.