Porter Beef
Dive into the comforting, rich flavors of Porter Beef, a hearty stew that pairs tender chunks of seared beef chuck roast with the robust notes of dark porter beer. This slow-cooked masterpiece is simmered to perfection with vibrant root vegetables, earthy herbs, and creamy potatoes, creating a one-pot meal that’s as satisfying as it is flavorful. The porter beer imparts a deep, malty richness, while a touch of tomato paste enhances the savory depth of the broth. Perfect for cozy family dinners or entertaining guests, this recipe is a true celebration of home-style cooking. Serve it piping hot with a sprinkle of fresh parsley and a slice of crusty bread to soak up every last drop.
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Recipe Information
Ingredients
- 2.5 pounds beef chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion
- 3 medium carrots
- 2 medium celery stalks
- 3 large garlic cloves
- 2 tablespoons tomato paste
- 12 fluid ounces dark porter beer
- 2 cups beef stock
- 2 pieces bay leaves
- 4 sprigs fresh thyme
- 1.5 pounds potatoes
- 2 tablespoons parsley
Instructions
Pat the beef chuck roast dry with paper towels and cut it into 2-inch cubes. Season the beef with kosher salt and black pepper, then toss it with the all-purpose flour to lightly coat.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches, avoiding overcrowding the pan, until browned on all sides. Transfer to a plate and set aside.
Peel and chop the yellow onion into large chunks. Peel and slice the carrots into 1/2-inch rounds. Chop the celery stalks into 1/2-inch pieces. Mince the garlic cloves.
In the same pot, add the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir in the minced garlic and cook for 1 additional minute.
Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to develop flavor.
Deglaze the pot by pouring in the dark porter beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to allow the alcohol to evaporate slightly.
Add the beef stock to the pot, followed by the seared beef, bay leaves, and thyme sprigs. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours.
While the stew simmers, peel the potatoes and cut them into 1-inch chunks. After the stew has cooked for 2 hours, add the potatoes to the pot and stir. Continue cooking for an additional 1 hour, or until the beef is tender and the potatoes are cooked through.
Remove the bay leaves and thyme sprigs from the pot, and adjust the seasoning with more salt and pepper, if needed.
Serve the porter beef stew hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.8 g | 55% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 32.7 g | 12% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 4.2 g | ||
| Protein | 38.5 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 66 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1201 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
