Ingredients:

  • 900 g (2 lbs) Beef Chuck or Shin, trimmed and cut into 1.5-inch (4 cm) cubes
  • 60 g (½ cup) All-Purpose Flour
  • 5 mL (1 tsp) Smoked Paprika
  • 10 mL (2 tsp) Kosher Salt
  • 5 mL (1 tsp) Freshly Ground Black Pepper
  • 45 mL (3 Tbsp) Neutral Oil (Rapeseed or Canola)
  • 1 large (200 g) Yellow Onion, finely diced
  • 2 medium (250 g) Carrots, peeled and cut into 1-inch (2.5 cm) chunks
  • 2 sticks (150 g) Celery, trimmed and cut into 1-inch (2.5 cm) chunks
  • 4 cloves Garlic, minced
  • 30 g (2 Tbsp) Unsalted Butter
  • 60 mL (4 Tbsp) Tomato Purée (Paste)
  • 5 mL (1 tsp) Dried Thyme
  • 2 Bay Leaves
  • 375 mL (1 bottle/can) Dark Stout or Rich Ale
  • 700 mL (3 cups) Hot Beef Stock (low sodium)
  • 10 mL (2 tsp) Worcestershire Sauce

Instructions:

  1. Dredge the Beef: In a shallow bowl, combine flour, paprika, salt, and pepper. Toss the beef cubes until lightly coated, shaking off any excess.
  2. Sear the Beef (Crucial Step): Heat the neutral oil in a heavy Dutch oven over medium-high heat. Sear the beef in two or three batches (do not overcrowd) until deeply browned on all sides. Remove the beef with a slotted spoon and set aside.
  3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the pot, scraping up any browned bits (the fonds). Add the onion, carrots, and celery. Sauté for 8–10 minutes until the onions are translucent and the carrots begin to soften.
  4. Add Garlic and Purée: Stir in the minced garlic and tomato purée. Cook for 1 minute until fragrant.
  5. Deglaze: Pour in the stout/ale. Use a wooden spoon to vigorously scrape up all the remaining sticky brown bits from the bottom. Bring to a rapid simmer and let it reduce by about half (5 minutes).
  6. Build the Liquid: Return the seared beef to the pot. Add the hot beef stock, Worcestershire sauce, dried thyme, and bay leaves. The liquid should cover the meat almost entirely.
  7. The Managed Braise: Bring the liquid just to a boil, then immediately reduce the heat to the lowest possible setting. Cover the pot tightly with a lid.
  8. Cook Low and Slow: Braise for 2 hours 45 minutes to 3 hours, maintaining a very gentle simmer, or until the meat is fork-tender and easily shreds.
  9. Adjust Consistency and Seasoning: Remove and discard the bay leaves. If the stew is too thin, uncover the pot and simmer briefly on medium heat for 10–15 minutes to reduce. Taste and adjust salt and pepper.
  10. Rest: Allow the stew to rest for 15 minutes before serving for the absolute best results.