This beef stew is hearty, healthy and the perfect “cure” for chilly winter days. Recipe is provided by Elizabeth Blessing, co-owner of Green BEAN Delivery, a company that works with more than 20 Kentucky farmers and businesses to deliver local produce and natural groceries to Louisville- and Lexington-area residents.
Don’t miss Elizabeth’s guest blog, which includes nutrition tips to help you stay on track with a healthy lifestyle.
2 pounds grass-fed chuck roast
Salt and pepper
4 cups beer (ale, lager, porter or stout) or water
1 large onion, diced
5-6 large Yukon gold potatoes or red potatoes or 3 large russets, diced
4 ribs celery, cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces
- Preheat oven to 250 degrees. Season both sides of the chuck roast with salt and pepper, and dredge in flour.
- Heat a large sauté pan or Dutch oven over medium heat. Pan sear both sides of the roast, add the beer, cover, and braise in the oven for 4 hours.
- Remove roast from the oven and increase heat to 350 degrees. Add the onions, potatoes, celery and carrots. Cover and return to the oven for an additional hour. Season with salt and pepper and serve warm.