Vine and Dine: Stew & Stout

Recipe by Martha Stewart

Enjoy the NFL playoffs, or a cool winter evening with this delicious beef stew paired with an O’Connor Dry Irish Stout (ODIS).

Beef Stew
Write a review
Print
Ingredients
  1. 3 pounds beef chuck, trimmed of visible fat and cut into 1 1/2-inch cubes
  2. 1/3 cup tomato paste
  3. 3 tablespoons balsamic vinegar
  4. 2 tablespoons all-purpose flour
  5. Coarse salt and ground pepper
  6. 1 pound medium onions (about 2), cut into 1-inch chunks
  7. 1 pound small white or red new potatoes (about 6), well scrubbed, halved if large
  8. 1 pound carrots, cut into 1 1/2-inch lengths
  9. 6 garlic cloves, smashed
  10. 2 bay leaves
Instructions
  1. Preheat oven to 350 degrees. In a Dutch oven (5-quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.
  2. Add onions, potatoes, carrots, garlic, bay leaves and 3 cups water. Bring to a boil. Cover, transfer to oven, and cook until meat is fork-tender, 2 to 2 1/2 hours. Remove bay leaves and, if desired, season with salt and pepper before serving.
Notes
  1. Slow-Cooker Variation: Place beef in a 5-quart slow cooker. Distribute tomato paste, vinegar, and flour over beef; season generously with salt and pepper. Add onions, potatoes, carrots, garlic, and bay leaves. Cover slow cooker; cook on high until beef is fork-tender, about 5 hours (or cook on low heat 8 hours).
Health Journal https://www.thehealthjournals.com/