Active Time
1 HR
Total Time
2 HR 45 MIN
Serves : 6
© Stephanie Meyer

How to Make It

Step 1    

Preheat the oven to 325°. Season the beef with salt and white pepper. In a large resealable plastic
bag, combine the beef and flour and shake well. Remove the beef from the bag, shaking off the excess
flour. In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add
one-third of the beef and cook over moderately high heat until browned all over, about 5 minutes;
reduce the heat if the meat browns too quickly. Transfer the meat to a plate. Repeat with the remaining
oil and beef.

Step 2    

Pour off all but 2 tablespoons of the fat from the casserole. Add the onions, season with salt and
pepper and cook over moderate heat, stirring occasionally, until softened and browned, about 8
minutes. Add the garlic and cook until fragrant, 1 minute. Add the beer and cook, scraping up any
browned bits stuck to the bottom of the casserole. Add the beef back to the casserole along with the
stock and herb bundle. Bring the stew to a boil, cover and bake for about 1 1/2 hours, until the meat is
very tender.

Step 3    

Gently stir the potatoes and carrots into the stew, cover and bake for about 25 minutes longer, until
the vegetables are tender. Discard the herb bundle. Stir in the Dijon and vinegar, season the stew with
salt and white pepper and serve.

Make Ahead

The stew can be refrigerated for up to 3 days.

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Aggregate Rating value: 5

Review Count: 5676

Worst Rating: 0

Best Rating: 5

Author Name: George M. Haysler

Review Body: Per Andrew's directions, I made this recipe exactly as directed the first time, with the exception that because I am gluten free, I had to eliminate the flour, and added cornstarch instead to thicken the stew. I was a little unsure how all the flavors would combine, but all doubt was erased as soon as I took my first bite, it was amazing! Most recipes I have to tweak to my tastes, but this recipe was perfect just the way it is! I did have to cook the potatoes slightly longer at the end for them to be fully cooked, but I think that was because I didn't get some of them stirred deep enough into the liquid. Planning to make this recipe again today!

Review Rating: 5

Date Published: 2016-08-17