Sunday Supper: Beef, Onion And Porter Stew Recipe
- 1 1/2 -2 pounds of beef stew meat
- Kosher salt and cracked black pepper
- Vegetable oil
- 2 tablespoons butter
- 2 onions, chopped
- 4-6 shallots, chopped
- 1 small bunch thyme
- 1 1/2 cups porter
- 3-5 cups beef stock
- chopped parsley (to garnish)
- Season the beef stew meat with salt and pepper. Heat a large drizzle of oil over medium high heat in large pot and sear beef in small batches until all sides are browned. Remove from pot and reserve. Place pot back on heat and add butter; once butter has melted, add onions and shallots and cook, stirring often, until onions and shallots are soft, about 7 minutes. Add reserved beef and all juices, bunch of thyme, and porter, then add beef stock to cover. Bring to a simmer then turn heat to low, partially cover with lid, and let cook until tender and cooking liquid is thickened, about 1 1/2 hours. Add additional stock as needed so that stew does not dry out.
- Once stew is thickened and beef is tender, season to taste with salt and pepper, then serve with potatoes and a glass of porter - if there's any left.
meat, kosher salt, vegetable oil, butter, onions, shallots, thyme, porter, beef stock, parsley
Taken from www.seriouseats.com/recipes/2011/11/beef-onion-and-porter-stew.html (may not work)