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Dwarven Stew

Course: Main Course
Servings: 6 servings

Ingredients

  • 3 lbs (1360 g) beef chuck, cut into 1 inch cubes
  • 1/2 cup (80 g) flour
  • 2 tsp (8 g) salt
  • 1 1/2 tsp (2 g) pepper
  • 2 tsp (3 g) dried thyme
  • 1 tsp (1 g) ground sage
  • 1/2 tsp (1 g) ground allspice
  • 1/4 tsp (0.5 g) ground cloves
  • canola oil
  • 4 onions, thinly sliced
  • 6 cloves of garlic, minced
  • 3 carrots, cut into bit sized pieces
  • 1/3 cup (68 g) brown sugar
  • 2 tbsp (30 ml) cornstarch
  • 1 cup (250 ml) beef broth
  • 1 1/2 cups (375 ml) of a trappist ale
  • 2 bay leaves

Instructions

  • Preheat oven to 300°F. In a large ziplock bag, combine the flour, salt, pepper, dried thyme, ground sage, ground allspice, and ground cloves. Place several piece of beef, shake to coat, and transfer to a plate. This may have to be done in batches.
  • Heat a dutch oven over medium heat and add 1 tbsp of canola oil. Add a single layer of the beef but be careful not to overcrowd the pan. Brown all sides of the meat. Remove and place on a plate. Add additional canola oil and continue this process until all the beef has been browned.
  • Add the onions and, if needed, additional canola oil. Saute the onions until caramelized (about 15 minutes). 
  • Add the brown sugar and garlic. Cook for 2 minutes.
  • Add the beef, any juices, and carrots on the plate and stir everything together. 
  • Combine the beef stock and cornstarch together in a bowl and whisk until smooth. Add to the dutch oven and stir together.
  • Add the trappist ale to the dutch oven and stir together. Finally, add the bay leaves. Cover and place in the oven and cook for 2-3 hours, until the meat is tender. I do recommend checking and lightly stirring the stew every half hour while it cooks. During the last half hour of cooking, uncover.