January 21, 2016


This recipe makes a hearty amount of stew, but don't worry, the leftovers taste great. Heat them up gently and add extra broth if the consistency is too thick.

Makes: 8 servings; Total time: 1½ hours



2 lb. beef or lamb stew meat, cut into 1½-inch chunks

Salt and Black pepper

4 Tbsp. olive oil

2 cups (or small bowls) diced onions

2 Tbsp. minced fresh garlic

2 Tbsp. tomato paste

1⁄4 cup all-purpose flour

1/4 cup stout beer (such as Guinness)

2 cups low-sodium beef broth

2 cups low-sodium chicken broth

2 sprigs fresh thyme

22 lb. gold potatoes, peeled and cubed

1 cup (or small bowls) chopped carrots

1cup frozen green peas, thawed

1cup sliced savoy cabbage



Brown beef in 2 Tbsp. oil in a pot over medium-high heat, 8 minutes. Transfer beef and its juices to a bowl; reduce heat to medium.


Sweat onions in remaining 2 Tbsp. oil in same pot, covered, until soft, 5 minutes. Stir in garlic and tomato paste; cook until paste darkens, 2 minutes. Add flour and stir to coat; cook 1 minute.


Deglaze pot with beer, scraping up any browned bits. Add beef and chicken broths, beef and its juices, and thyme. Bring stew to a simmer, reduce heat to low, cover, and simmer 1 hour.


Stir in potatoes and carrots; cook until potatoes are tender, 12 minutes. Add peas and cabbage, season with salt and pepper, and simmer 5 minutes.

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