Customers Will Love This Hearty Beef And Stout Stew This Fall
Stew may not seem like a typical dish to serve at your bar and grill-style restaurant, but when it is made with beer and hearty beef, it's sure to attract attention from customers during the fall and winter months. Add this beef and stout stew to your menu this fall. The recipe makes about 20 servings and is easy to keep warm on the stove, serving to order throughout the evening.
- 5 pounds of beef chuck, cut into 1-inch cubes
- ½ cup all-purpose flour
- 2 tablespoons salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon dried thyme
- ½ cup olive oil
- 1 cup tomato sauce
- ¼ cup tomato paste
- 4 cups beef stock
- 3 12-ounce stout beers
- 6 medium onions, sliced
- 2 cloves garlic, minced
- 6 bay leaves
- 8 large carrots, cut into chunks
- 2 stalks of celery, sliced
- 1 pound button mushrooms, cut in half
- 1 pound frozen peas
- 6 large potatoes, cut into chunks
Heat the olive oil in a large soup pot. While the oil is heating, toss the cubed beef with the flour, salt, pepper, onion powder and thyme. Add the beef cubes to the oil, a handful at a time, keeping the heat at medium-high. Only add a new handful of beef once the previous one has started to brown. Keep sautéing until the meat is fully browned. Add the onions and garlic to the pot, and sauté briefly.
Pour in the tomato sauce, tomato paste, beer, and beef stock. Add the bay leaves and celery. Bring the mixture to a simmer, and then place the lid on the pot. Simmer for 1 hour. Remove the lid and stir. Add the carrots and mushrooms. Simmer for 20 more minutes (with the lid off), and then add the peas and potatoes to the pot. Continue simmering for an additional 20 minutes, or until the potatoes are tender.
Keep the stew on the back of the stove with the heat turned to low and the lid on the pan. When a customer places an order, serve about 1 1/2 cups of the stew in a crock or bowl. A side of bread or cornbread makes a nice accompaniment.
If you have leftover stew at the end of the night, transfer it to small containers and place it in the cooler. It can be reheated in the microwave the next day during lunch service.