Beef Chuck, cubed 12 oz
Carrots, diced ½ cup
Onion, diced 1 cup
Celery, diced ½ cup
Beef stock 2 cups
All Purpose Flour ½ cup
Yuengling Lager 1 cup
Thyme, fresh 1 tablespoon
Garlic, minced 4 cloves
Butter ¼ cup
Vegetable oil ¼ cup
Pro Seasoning All Purpose 2 teaspoons
Method of prep
Dry stew meat with a paper towel and sprinkle salt mixture over meat, coating evenly. Preheat a medium pot on the stove over medium/high heat. Add oil to the pan, when oil begins to smoke, add meat and sear on all sides. Once meat is evenly browned, remove meat from pan and set aside. In the same pan (do not clean the pan), add carrots, onions and celery. Cook until browned slightly (about 10 minutes). Add garlic and thyme to the pan and stir. Next, add butter and melt. Dust the vegetable mixture with the flour and stir until flour evenly coats the vegetables. You have now made a roux on top of your vegetables, which will thicken your sauce! Stir the beer into the roux until smoothe. Next, stir in beef stock and beer thoroughly to prevent lumps. Add beef (and any drippings that rendered from the meat while resting) back to the pan. Cover and cook for 3-4 hours or until meat is falling apart. Portion stew onto a plate, and top with cheddar puff pastry square