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Danielle Kartes Cooks Beef Stew
Danielle Kartes Cooks Beef Stew
Danielle Kartes is sharing her recipe for hearty beef stew that everyone will love, specially on those chilly nights.
Danielle Kartes Cooks Beef Stew Danielle Kartes
Yield: Serves 4-6 people
Prep time: 20 minutes Bake time: 2-3 hours
Ingredients:
2 pounds chuck roast, cut into 1-to 2-inch cubes 1 cup flour
2-3 tablespoons olive oil
Salt and pepper to taste
1 large onion, chopped
4-5 large carrots, peeled and sliced on the bias
5 medium-sized gold potatoes, sliced into chunks roughly the same size as the meat 2 sprigs of fresh Rosemary
1 12-ounce beer of your choosing
2 tablespoons tomato paste
2 cups water
2 cups frozen peas
Directions:
1. Preheat the oven to 350 degrees. Place the beef and flour into a gallon-sized freezer bag or large mixing bowl, then toss to coat the beef in the flour. Shake off excess and set beef cubes aside. Discard leftover flour.
2. In a large oven-safe pot with a lid, heat the olive oil over medium heat. Brown the beef on all sides in the oil. Season liberally with salt and pepper.
3. Add the chopped vegetables. Season again.
4. Add the beer, tomato paste, and water. Season again, if needed, and stir to incorporate all ingredients well.
5. Place the lid on and bake 2-3 hours, checking liquid levels every 30-45 minutes and adding water as needed.
6.Once the stew has finished baking, add the frozen peas and stir. They will thaw in the heat and be perfect for serving. Enjoy!
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