Here goes nothing ladies and gents, I’m attempting Beef Stew! We had 2 large rib-eye steaks that needed to be used so BamaBoy suggested I try my hand at a stew. After some searching, I felt like I could begin with some (slight) confidence. The only downside, so far is that this recipe is not Gluten-free or entirely paleo, but if you’re willing to fudge a teeny-bit, you’ll still be happy.
What you’ll need:
2 large rib-eye steaks (Mine weighed a total of 1.8 pounds) – You could also use chuck-eye steaks for a little more tenderness.
2 tblsp bacon grease (If you don’t already have some on hand, it’s a GREAT excuse to cook some bacon!)
coarse ground garlic salt
coarse (or fresh) ground black pepper
1 medium yellow onion, diced to about 1 1/2 cups
4 cloves garlic, minced
3 1/2 cups beef stock
16 oz beer (or a beer and a half if you don’t buy the 16 “ouncers”)
1 tablespoon worcestershire sauce
2 cups baby carrots
approx. 3 1/2 cups quartered red new potatoes
1. I heated 1 tblsp stored bacon grease to our large pot, grabbed a steak and seasoned one side with coarse garlic salt and coarse ground pepper.
2. Sear the first steak on each side until it has a nice brown crust. When it looks “beautiful” and you tear a little, you’re done. Let the steak “rest” on a cutting board until they’re both ready.
3. Add another tblsp bacon grease and season and sear the other steak.
4. Once both steaks are seared and “rested”, cube them into approximately 1 to 1 1/2 inch cubes. Throw them back into the pot with the seasoning and bacon grease.
5. Reduce heat to about Medium-Low and sear a little more, making sure to hit the newly-cut edges.
Next, I know this seems like it’s more complicated than it should be. It probably is, but you need to cook down the onions and garlic. Take the beef out and place off to the side.
6. Turn the heat back up to medium, dice the onion and garlic and toss them into the “pot’o’seasonings” to cook down.
By now, your kitchen smells heavenly. And that extra beer in your hand tastes even better wrapped in bacon/meat/onion/garlic smell, doesn’t it. Don’t worry, I bought extras too. 😉
7. Now that the onions are garlic are cooking down, it’s time to add the beef stock and beer. Add slowly and stir as you go.
8. Now, pour the meat back into the pot. Add the worcestershire as well as about half a tablespoon each of salt, pepper, and sugar.
9. Cover and simmer on medium-low for about 2 hours. Take this time to clean the kitchen so you’re family thinks you’re AMAZING for keeping the kitchen so clean while you cook! You’re welcome. 😉
10. After 2 hours, add the carrots and potatoes and continue to simmer for another 30 minutes to 1 hour.
NOTE: When the sauce is thick and everything is tender, you’re done. You can turn it down to low to prolong cooking time if you need to. If the sauce gets too thin, add a LITTLE flour, bring it back up to a boil and then let it simmer again.
Serve and enjoy. Luckily, this turned out to be quite a hit. The only thing I might do next time is add a little more onion and maybe cut them into bigger chunks to get more of the taste in the finished product. Overall, I’m going to call it a SUCCESS!! Try it out and let me know what you think!