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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.
Ingredients:
- 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.
Directions:
- 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
- Place the meat into the dutch oven and allow the meat to brown evenly
- Slowly pour the stout into the pot, scraping up the brown bits at the bottom as you stir. The liquid will thicken slightly
- 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
- 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