Ingredients:

  • 900 g (2 lbs) Beef Chuck Steak, trimmed and cut into 1.5-inch (4 cm) cubes
  • 2 tbsp Plain/All-Purpose Flour, divided
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Olive Oil, divided
  • 2 large Yellow Onions, diced finely
  • 2 medium Carrots, peeled and chopped into 1/2-inch pieces
  • 2 sticks Celery, chopped into 1/2-inch pieces
  • 4 cloves Garlic, minced
  • 2 tbsp Tomato Paste (or Purée)
  • 440 ml (1 pint/approx. 15 fl oz) Quality Dark Ale (Stout or Porter recommended)
  • 480 ml (2 cups) High-quality Beef Stock (low-sodium preferred)
  • 2 Bay Leaves
  • 3 sprigs Fresh Thyme (or 1 tsp dried thyme)
  • 1 tbsp Worcestershire Sauce (optional)

Instructions:

  1. Pat the beef dry thoroughly. In a large bowl, toss the cubes with 1 tbsp flour, salt, and pepper.
  2. Heat 1 tbsp oil in the Dutch oven over medium-high heat until shimmering (the oil should look almost smokey). Do not rush this step.
  3. Sear the beef in 2-3 small batches. Ensure pieces are not touching. Cook for 2-3 minutes per side until a deep, crusty brown forms. Remove the seared beef to a separate plate; set aside. This prevents the pan from cooling down and steaming the meat.
  4. Reduce heat to medium. Add the remaining 1 tbsp of oil. Add the onions, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until softened and lightly browned.
  5. Stir in the minced garlic and tomato paste. Cook for 1 minute until fragrant.
  6. Increase heat to high. Pour in the dark ale/stout. Use your wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan—this is pure flavour. Let the mixture boil vigorously for 2 minutes to cook off the alcohol.
  7. Return the seared beef and any resting juices to the pot. Sprinkle the secondary 1 tbsp of flour evenly over the ingredients and stir well.
  8. Pour in the beef stock and Worcestershire sauce. Add the bay leaves and thyme. The liquid should cover the beef; if it doesn't, add a splash more stock or water.
  9. Bring the stew to a gentle simmer. Cover the Dutch oven and transfer it to a preheated oven at 160°C / 325°F (Gas Mark 3), OR keep it covered on the hob at the lowest possible heat setting.
  10. Cook for 2 hours 45 minutes, checking every hour to ensure a gentle bubble (not a rolling boil). The meat should shred easily with a fork.
  11. Remove the stew from the heat/oven. Skim off any excess fat from the surface. Remove and discard the bay leaves and thyme stems.
  12. Let the stew rest, uncovered, for 15 minutes before serving. This allows the sauce to settle and the beef fibers to relax, maximizing tenderness.
  13. Adjust seasoning with extra salt and pepper if needed. Serve hot.