Categories: Meals

Ingredients

• 2 tbsp canola oil
• 2 lb. boneless chuck roast, cut into 3/4-inch pieces
• 2 tsp kosher salt, divided
• 1 tsp black pepper, divided
• 12 oz. cremini mushrooms, quartered
• 2 medium carrots, chopped
• 1 1/2 cups frozen pearl onions, thawed
• 1/4 cup all-purpose flour
• 2 tsp chopped garlic
• 3/4 cup brown ale beer
• 3 cups beef stock
• 6 sourdough bread slices
• 1 large garlic clove, halved lengthwise
• 1/4 cup salted butter

Directions

1. Heat oil in a large cast-iron Dutch oven over medium-high. Add beef, and sprinkle with 1 tsp of the salt and 1/2 tsp of the pepper. Cook, stirring occasionally, until browned, about 6 minutes.

2. Add mushrooms, carrots and onions, and cook over medium-high, stirring often, until veggies begin to soften, about 5 minutes. Add flour and garlic, and cook, stirring constantly, 1 minute. Add beer, and simmer until reduced bu about half, about 2 minutes. Add stock and remaining 1 tsp salt and 1/2 tsp pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer until beef is very tender, about 1 1/2 hours.

3. Rub both sides of sourdough bread slices with cut sides of garlic clove. Melt 2 tbsp butter in a large cast-iron skillet over medium-high. Once butter begins to foam, add 3 bread slices, turning immediately to ensure both sides are coated with melted butter. Cook until bottom is golden, about 1 minute. Turn bread slices, and cook until bottom is golden, about 1 minutes. Repeat with remaining 2 tbsp butter and 3 bread slices. Serve Buttery Garlic Bread immediately with Beef Stew.

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