This beef and potato stew is a play on a classic steak and potato dinner. Why not throw everything in a stew pot and call it a day!?
It's freezing out and I can't help but want to slurp on a hot soup when my limbs feel like popsicles.
Did I mention there is BEER in this stew? Goodness I love beer in a beef stew. You're gonna love it!
Speaking of freezing, on New Years Eve there was actually snow here in Phoenix, Scottsdale to be exact. This is sort of an amazement because we never get snow.
Does it snow where you live? How many layers of socks do you wear?
I opt for the big fuzzy ones with ridiculous designs that don't fit in shoes.
Back to the soup.
I like that it has corn in it, it's just a bit more flavor and heartiness. Don't you agree? The meat of choice is a chuck roast, just like what we use for that mouthwatering beef stroganoff.
Cut it up into chunks, sear all the sides to lock in the flavor and tenderness, then simmer it a couple hours. If your stew meat is tough then you've probably cooked it too high, too fast.
Low and slow is the way to go.
It really is a simple recipe.
2 1/2 lb chuck roast, fat trimmed and cubed
1 tbsp oil
1/2 tsp onion powder
1/2 tsp garlic powder
a few pinches of salt and pepper
6 oz beer
2 c water
2 tsp beef "better than bouillon"
1/2 c frozen corn
2 russet potatoes, cubed
a splash or two of worcestershire
Season the cut up chuck roast with the onion powder, garlic powder, salt and pepper. Add it to a stock pot drizzled with olive oil, over medium heat. Sear all the sides for just a minute or so, you want all the edges seared up. Add the beer, water, bouillon and wocestershire. Bring to a boil then reduce the heat to low and simmer for 2 hours.
30 minutes before the time is up, add the cubed potatoes and corn. Stew is done when the potatoes are fork tender. Season with extra salt and pepper to taste.