Notes
This hearty stew is packed with sweet root vegetables and some lean beef for a hearty, but healthy, meal. A pinch of smoked paprika gives all the flavor of bacon without the fat and a touch of butter at the end gives a luscious rich taste to the sauce
Ingredients
- 2 tablespoons all-purpose flour, plus 1 teaspoon
- 1/2 to 3/4 teaspoon smoked paprika
- 1 1/2 pounds top or bottom round roast, cut into 1 1/2-inch chunks
- Kosher salt and freshly ground black pepper
- 4 teaspoons olive oil
- 1 large onion, sliced, about 3 cups
- 4 cloves garlic, coarsely chopped
- 1 (12-ounce) bottle beer, brown ale or dark beer (recommended: Michelob Amber Bock or Newcastle)
- 3 cups low-sodium beef broth
- 1 tablespoon molasses
- Small bunch thyme sprigs
- 1 pound baby red skinned potatoes, halved or quartered if large
- 3 medium carrots, cut into 1-inch pieces (about 8 ounces)
- 2 medium parsnips, cut into 1-inch pieces (about 8 ounces)
- 1 teaspoon unsalted butter, melted
- Chopped fresh parsley leaves, optional
1. Combine 2 tablespoons flour and smoked paprika in a large bowl; add the beef chunks. Season, to taste, with salt and pepper. Toss well to coat evenly. Heat a Dutch oven over medium heat, and add the oil. Brown the meat, in batches, taking care not to crowd the pan, turning to sear all sides, about 6 to 8 minutes per batch. Transfer the beef with a slotted spoon to a plate.
3. Add the onion and garlic to the pot and cook, stirring occasionally until just soft, 5 to 7 minutes, adding a few tablespoons water if the pot gets too dark or begins to burn. Add the beer, scraping the browned bits from the bottom of the pan with a wooden spoon. Stir in the broth, molasses and thyme.
4. Return the beef and any accumulated juices to the pot. Cover and reduce the heat to medium-low. Simmer until the beef is tender when pierced with the tip of a sharp knife, about 2 to 2 1/2 hours. Add the potatoes, carrots, and parsnips; continue to simmer, uncovered, until the vegetables are tender but not mushy, about 40 minutes more.
5. Stir together the remaining 1 teaspoon flour and melted butter to make a paste. Stir the flour mixture into the stew and simmer until the broth is slightly thickened, 1 to 2 minutes. Remove from heat. Discard the thyme sprigs and season, to taste, with salt and pepper. If desired, sprinkle with parsley. Transfer stew to a serving bowl and serve.
Copyright 2010 Television Food Network, G.P. All rights reserved
Nutritional analysis per serving
Calories 354; Total Fat 9.5g (Sat Fat 3g, Mono Fat 5g, Poly Fat 1g) ; Protein 31g; Carb 33g; Fiber 5g; Cholesterol 67mg; Sodium 626mg.
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By techdiver
Glenside, PA
on October 23, 2012
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Hey, it's Belgian. First time I used a Strong Dark Belgian Ale. This time I'm using Peche Mortel Stout. Watch when you add the garlic since it will be bitter if it burns. I now do the onions, turn off the heat and add the garlic. Stir briefly, add the liquids and proceed. Should add, in neither case did I find it necessary to add anything to thicken in the end.
By robyndlv
Temecula. CA
on December 04, 2011
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Very tasty. Did have to add about an extra cup of broth when adding the potatoes, carrots and parsnips. Love that it's relatively low in calories but very hearty. Used Newcastle, tasted great.
By biotelyn
on February 15, 2011
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Do not, under any circumstances use Michelob Amber Bock. Newcastle, maybe. Use a stout, or, if you want a less agressive taste, a good brown ale. If Amber Bock was a real bock it would be too wimpy for this, save the lagers for chili. I used some Guinness and brown sugar instead of molasses because Belgian ales are sweet and Guinness is not.
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