---
author: Brian Lagerstrom
source: https://www.brianlagerstrom.com/recipes/beef-stew?rq=beef%20stew
video: https://www.youtube.com/watch?v=NLXYJZBR_HU
hero: https://bsteph.imgix.net/beef-stew.jpg
tags: [soup, beef]
---

# Beef Stew

## Beef

1. Preheat oven to 500F.
2. Remove band of fat in the center of the pieces of (2.5kg)[beef chuck].
3. Cut the rest of the meat into cubes. 
4. You should be left with about 1.5kg of meat.
4. Add meat cubes to a bowl and drizzle with a (generous glug)[olive oil] and (2 large pinches)[salt].
5. Toss to coat and spread beef onto a half sheet tray 
5. Load into oven to sear for about 20-25 mins until well browned.

## Vegetables

6. Preheat a large heavy-bottomed pot over medium high.
7. Add a (generous glug)[olive oil] followed by (300g)[mushrooms], (400g)[carrots], (200g)[pearl onions], and a (pinch)[salt].
8. Sweat the vegetables to par-cook for 3-5 mins until beginning to soften and caramelize.
9. Transfer vegetables into a bowl and set aside.

## Prep Beef Stock Liquid

13. Combine (1800g)[store bought beef stock], (30g)[better than bouillon], (30g)[tomato paste], (30g)[worcestershire], and (28g)[powdered gelatin].
2. Stir ingredients to combine and dissolve gelatin.

## Roux

10. Return pan to stove over medium heat and add (115g)[unsalted butter].
11. When butter is melted, add 100g of (125g)[AP flour]. 
11. Stir to cook, scraping up brown bits from bottom of the pot.
12. Fry for 60-90 seconds until smooth and taking on color.
14. Add beef stock liquid and (450g)[dark stout beer] to pot.
14. Bring to a simmer, stirring and scraping frequently.

## Simmer Beef

15. When simmering, add in the beef.
16. Add a splash of water to the beef cooking tray, scraping up beef fond.
17. Add drippings to pot and stir to combine. 
17. Load pot, uncovered, into 300F oven
17. Cook for 2 hours, stirring halfway through.

## Combine

17. Partially peel and cut (500g)[small golden potatoes] into very large chunks
18. Add potatoes to the bowl with the par-cooked vegetables and mix with the remaining 25g of flour.
19. Toss to combine. **NOTE:** if your stew is relatively thick at this point, omit tossing the veg in the flour or add less flour here.
20. Add potatoes/veggies into stew pot and gently stir. Add in (3)[bay leaves] and (3 sprigs)[thyme]. 
21. Return to oven to cook for 1 more hour.
21. At this point, check the beef and potato for done-ness. Beef should be tender and shreddable, but not shredded. Potato should be fork tender, but not mushy.
22. Ladle off excess fat from top of stew (or allow to cool slightly, refrigerate, then scrape off fat from top once cooled). 
22. Stir (150g)[frozen peas] into hot stew.
23. Taste for seasoning and add salt if needed. 
24. Ladle into bowl, top with fresh cracked [black pepper].