Porter Beef

Dive into the comforting, rich flavors of Porter Beef, a hearty stew that pairs tender chunks of seared beef chuck roast with the robust notes of dark porter beer. This slow-cooked masterpiece is simmered to perfection with vibrant root vegetables, earthy herbs, and creamy potatoes, creating a one-pot meal that’s as satisfying as it is flavorful. The porter beer imparts a deep, malty richness, while a touch of tomato paste enhances the savory depth of the broth. Perfect for cozy family dinners or entertaining guests, this recipe is a true celebration of home-style cooking. Serve it piping hot with a sprinkle of fresh parsley and a slice of crusty bread to soak up every last drop.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2.5 pounds beef chuck roast
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large yellow onion
• 3 medium carrots
• 2 medium celery stalks
• 3 large garlic cloves
• 2 tablespoons tomato paste
• 12 fluid ounces dark porter beer
• 2 cups beef stock
• 2 pieces bay leaves
• 4 sprigs fresh thyme
• 1.5 pounds potatoes
• 2 tablespoons parsley

Directions

Step 1

Pat the beef chuck roast dry with paper towels and cut it into 2-inch cubes. Season the beef with kosher salt and black pepper, then toss it with the all-purpose flour to lightly coat.

Step 2

Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef cubes in batches, avoiding overcrowding the pan, until browned on all sides. Transfer to a plate and set aside.

Step 3

Peel and chop the yellow onion into large chunks. Peel and slice the carrots into 1/2-inch rounds. Chop the celery stalks into 1/2-inch pieces. Mince the garlic cloves.

Step 4

In the same pot, add the remaining 1 tablespoon of olive oil. Add the onion, carrots, and celery, cooking for about 5-7 minutes until softened. Stir in the minced garlic and cook for 1 additional minute.

Step 5

Add the tomato paste to the pot and stir to coat the vegetables. Cook for 2 minutes to develop flavor.

Step 6

Deglaze the pot by pouring in the dark porter beer, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to allow the alcohol to evaporate slightly.

Step 7

Add the beef stock to the pot, followed by the seared beef, bay leaves, and thyme sprigs. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 2 hours.

Step 8

While the stew simmers, peel the potatoes and cut them into 1-inch chunks. After the stew has cooked for 2 hours, add the potatoes to the pot and stir. Continue cooking for an additional 1 hour, or until the beef is tender and the potatoes are cooked through.

Step 9

Remove the bay leaves and thyme sprigs from the pot, and adjust the seasoning with more salt and pepper, if needed.

Step 10

Serve the porter beef stew hot, garnished with freshly chopped parsley. Pair with crusty bread for a complete meal.

Nutrition Facts

Serving size	(3187.7g)

Amount per serving	% Daily Value*
Calories	4232.3

Total Fat 258.1g	0%
Saturated Fat 96.1g	0%
Polyunsaturated Fat 2.9g
Cholesterol 850.5mg	0%
Sodium 3370.6mg	0%
Total Carbohydrate 227.1g	0%
Dietary Fiber 28.2g	0%
Total Sugars 30.5g
Protein 237.5g	0%

Vitamin D 0IU	0%
Calcium 472.4mg	0%
Iron 42.6mg	0%
Potassium 8591.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.6%

Protein: 22.7%

Carbs: 21.7%