Hearty Beef Stew With Red Onions and Ale
In this cozy beef stew, tender chunks of meat in a silky, savory, ale-tinged sauce share the pot with wedges of red onion and sweet nuggets of carrot. A little coriander and allspice add fragrance and depth to the mix, while a spoonful of tomato paste deepens and rounds out the flavors. Like all stews, it tastes even better a day or two later, and can be frozen for up to two months. Serve it over something soft and buttery to soak up the sauce: a mound of mashed potatoes, noodles or polenta.
- Total:
- Serves: 6 persons
Ingredients
- 2pounds boneless beef stew meat, cut into 1-inch chunks
- Kosher salt and black pepper
- 3medium red onions
- 1to 2 tablespoons all-purpose flour
- 2tablespoon unsalted butter
- 1tablespoon olive oil, plus more as needed
- 4garlic cloves, thinly sliced
- 1tablespoon tomato paste
- 1teaspoon ground coriander
- ¼teaspoon ground allspice
- 2cups beef or chicken stock, preferably homemade
- 1cup ale or beer (nonalcoholic is fine)
- 1rosemary sprig
- 3carrots, sliced
- 1tablespoon cider vinegar or sherry vinegar, plus more to taste
- Chopped chives, for garnish
- Flaky sea salt, for garnish
Instructions
Step 1
Season the beef all over with salt and pepper. Set aside while you prepare the onions.Step 2
Peel the onions. Cut 2 of them in half root to stem, then thinly slice them crosswise into half-moons. Cut the third onion, root to stem, into 1/2-inch wedges.Step 3
Dust the beef cubes lightly with flour. Heat butter and 1 tablespoon oil in a large Dutch oven or other pot over medium-high. Add beef, in batches taking care not to crowd the pan, and sear until it’s good and dark all over, 5 to 6 minutes per batch. Transfer beef cubes to a bowl as they brown. Add more oil and adjust heat if necessary to prevent burning.Step 4
Stir in sliced onions and raise heat to medium-high if you lowered it. Cook until pale golden brown and soft, 10 to 15 minutes, stirring occasionally. Add garlic and sauté until fragrant and lightly golden at the edges, 2 to 3 minutes longer.Step 5
Make a well in the center of the onions, then stir in tomato paste, coriander and allspice; cook, stirring until paste is darkened, 1 minute. Stir in stock, ale, 1 cup water and rosemary sprig. Return beef and any juices to the pot and bring to a simmer. Partly cover the pot and simmer gently for 45 minutes.Step 6
Give the beef a stir, then add onion wedges. Simmer for 15 minutes, then stir in carrots and continue to simmer until the meat, onions and carrots are tender, 30 to 45 minutes longer.Step 7
If the sauce seems thin, use a slotted spoon to transfer meat and vegetables to a platter; cover with foil to keep warm. Discard the rosemary. Return pot with liquid to stove and simmer until thickened, 5 to 10 minutes. Stir in vinegar. Taste and add more salt and vinegar if you like. Spoon sauce over meat and garnish with chives, flaky sea salt and more black pepper.