Beef Stew

Say hello to our newest addition, stew meat! We thought it was only right to announce this amazing cut alongside a recipe. Classic, with a warm and flavorful twist from our favorite NECM chef, Jackie.


  • Neutral flavored oil for the pot (1-2 tbsp)
  • 1 lb beef stew meat; can sub chuck, any roast (english, chuck, bottom eye, bottom round etc), cut into bite sized pieces
  • 1/4 cup all purpose flour
  • 1 tsp kosher salt + 1/4 tsp pepper
  • 1 tsp paprika
  • 1/4 tsp ground cloves
  • 1, 14-16 ounce can of stout
  • 1 yellow onion, sliced
  • 3 carrots, sliced
  • 3 celery stalks, sliced
  • 3 cloves of garlic, finely chopped
  • 1 bay leaf
  • 1 tbsp Worcestershire sauce
  • 1/2 – 1 cup of water*
  • 2-3 potatoes, scrubbed and quartered (optional, sometimes I make mashed potatoes instead!)*a note about adding the water; should you want a thicker stew at the end of the cooking time, add a couple teaspoons of tapioca flour directly to the pot and whisk until there are no clumps, if you choose to use corn starch or potato starch make a slurry first; these will all thicken the stew to a decadent gravy like texture.


  1. In a large dutch oven over medium heat add a tbsp or two of neutral oil (grapeseed, safflower, canola). In a large bowl, add 1/4 cup of flour, salt, pepper, paprika, cloves, and 1lb of beef stew meat and toss together
  2. Place the meat into the dutch oven and allow the meat to brown evenly
  3. Slowly pour the stout into the pot, scraping up the brown bits at the bottom as you stir. The liquid will thicken slightly
  4. Add in the sliced onions, garlic, carrots, celery, bay leaf, and potatoes, if using. Pour in the Worcestershire sauce, and water. You’ll need closer to the 1 cup of water if using the potatoes, and maybe a little less than a cup if you’re not. Ensure the ingredients are covered slightly by the liquid
  5. Bring the pot to a boil, and then reduce to a simmer, place a lid on it, and cook for an hour and a half- two hours

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