The Best Beef Stew Recipe Ever!

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Lean beef reduces fat content while pork shoulder is often less expensive.

Guinness stout

🥗Healthier: non-alcoholic stout

💰Cheaper: dark beer

Non-alcoholic stout maintains flavor without alcohol.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lighter, and bouillon cubes are economical.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: parsnips

Sweet potatoes add nutrients, while parsnips are often less costly.

Cube the chuck roast into 1.5-inch pieces and season with a quarter cup of olive oil, garlic paste, Italian herb paste, smoked paprika, and all-purpose seasoning. Let marinate for about an hour.

Heat about 1-2 tablespoons of avocado oil in a large skillet over medium-high heat.

Sear the chuck roast for 3-4 minutes on each side until browned. Remove and set aside.

Add mirepoix (celery, onions, carrots) to the skillet and sauté until they start to release moisture.

Add 2-3 tablespoons of tomato paste and 2 teaspoons of beef base to the vegetables and mix well.

Deglaze the skillet with one whole Guinness extra stout beer, scraping up any brown bits from the bottom.

Add 2.5 cups of beef broth, a pinch of brown sugar, and 1 tablespoon of Worcestershire sauce to the mixture and stir.

Return the seared beef to the skillet, bring to a boil, then reduce heat and let simmer for 2 to 2.5 hours until the meat is fork tender.

Peel and cut 3 russet potatoes into bite-sized pieces and boil until fork tender.

In a separate pot, melt half a stick of butter and mix in 1.5 to 2 cups of heavy cream and 2.5 ounces of Boarsan garlic and herb cheese to create a creamy mixture for the mashed potatoes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens