Beef Stew*


  • Chuck steak
  • Salt (1 tsp)
  • Pepper (1 tsp)
  • Oregano (1 tsp)
  • Cumin (1 tsp)
  • Thyme (1 tsp)
  • Garlic (5 cloves – diced)
  • Carrots (2 – peeled and diced)
  • Potatoes (3 medium peeled and diced)
  • Onion (1 – diced)
  • Beef Stock (2 cups)
  • Beer (preferably a stout)
  • Bacon (4 slices)
  • Bay leaves (4)
  • Potatoes (4 medium)
  • Parsley (chopped)


  • Start by cubing your chuck steak, season with salt and pepper and put it in a mixing bowl, set aside.
  • Dice onions, and carrots
  • Dice 4 slices of bacon, fry bacon until crispy, around 3-4 mins on medium-high. Once crispy, remove from pot and add the steak in
  • Cook the steak for a couple of minutes, browning all sides
  • Remove the steak and put into a separate bowl, then add in diced onions, and garlic, along with Oregano, cumin, and 4 bay leaves in the pot
  • Put in a a tablespoon of tomato paste and let it cook down for a few seconds until you mix it together with the rest
  • Deglaze pan with a bottle of stout beer and gather all the fryed on pieces at the bottom of the pan and mix
  • Add 2 cups of beef broth to the pot
  • Pour the cubed steak, and fried bacon back into the pot that you previously had set aside
  • Cover and let simmer for 45 minutes to an hour.
  • Open pot, add your peeled and chopped carrots and potatoes in.
  • In a separate small bowl, add 1 Tbsp of corn starch. latel the stew into the small bowl and mix. Pour back into the pot.
  • Throw a cover back on the pot and let simmer for an additional hour.
  • Remove bay leaves, serve with chopped parsley .

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