Hearty and flavorful, this stew is served best over creamy mashed potatoes.
  • Makes: 8-10
  • Prep Time: 1 hour
  • Cook Time: 1.5 to 2 hours
  • Difficulty Rating: Intermediate

  • Recipe Created By:
  • Recipe From: My Indiana Home

Ingredients

  • 2 tablespoons butter
  • 8 ounces thick-sliced bacon, finely diced
  • ½-3 pounds chuck roast, cut into 1-inch cubes
  • 1 small onion, finely diced
  • 2-3 ribs celery, finely diced
  • 3 cloves fresh garlic, minced
  • 1 tablespoon pure maple syrup
  • 1 tablespoon tomato paste
  • 2 cups beef bone broth
  • 2 cans coffee porter beer
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper
  • 1 tablespoon fresh thyme
  • 2 bay leaves
  • 4-5 rainbow carrots, peeled and cut diagonally into ¾-inch chunks
  • 6 tablespoons butter, divided
  • ⅓ cup all-purpose flour
  • 1 pound baby portobello mushrooms, washed and cut into quarters
  • 3-4 ribs celery, cut diagonally into ¾-inch pieces
  • 14 ounces (1 bag) frozen pearl onions

See Also:  Homemade Pizza (or Pasta) Sauce

Instructions

  1. Heat oven to 250 degrees. Dry beef cubes with paper towels.
  2. Cook bacon in a large Dutch oven over medium heat until lightly browned. Remove with a slotted spoon and set aside. Sear beef in single-layer batches in hot bacon fat for 4 to 6 minutes, browning on all sides. Remove and set aside.
  3. Add diced onions, celery and garlic to meat drippings and saute for 5 to 10 minutes until onions are browned and caramelized. Stir in maple syrup, tomato paste and bone broth, and deglaze by scraping up browned bits from the bottom. Slowly add coffee porter.
  4. Add bacon, beef, salt, pepper, thyme, bay leaves and carrots; bring to a simmer then cover with a tight-fitting lid and place in over for 1 hour to 1 hour, 15 minutes or until meat is fork tender. While stew is baking, prepare celery and mushrooms.
  5. Remove stew from oven, remove bay leaves and stir in roux (4 tablespoons of melted butter combined with ⅓ cup flour). Adjust seasoning if necessary. In a skillet, saute mushrooms in remaining butter until lightly browned, then add to stew along with celery and onions. Bring stew to a boil on stovetop, then decrease to medium heat and simmer until celery and onions are tender, about 15 to 20 minutes. 
  6. Serve over Mashed Red Skin Potatoes with chopped parsley.

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