I Broke Every Stew-Making Rule – And It’s Delicious!

Welcome back to the kitchen, friends! Today, we’re diving into a post-Thanksgiving grocery store sale find: beef ribs finger meat! Perfect for stew season, this affordable cut — found between beef ribs —turns into a deliciously tender meal. Join us as we make a hearty stew with minimal effort; no browning needed! We’re adding homemade porter for a rich, roasty depth, along with barley, fresh veggies, and a surprising secret ingredient for that umami punch. This dump-and-go stew bakes low and slow for six hours and can be adapted to your favourite flavours. Whether you’re a fan of beer-braised dishes, looking to save money, or just need an easy dinner idea, this beef stew has it all. Plus, we chat about the magic of European beer-infused stews and share a taste test of the final dish. Let’s get cooking!"


Ingredients:
2 - 3 Tbsp oil (if you are browning)
1 Kg (2 pounds) stewing beef, cut into 1" cubes.
60 mL (1/4 cup) tomato paste
15 - 30 mL (1 -2 Tbsp) Marmite or Vegemite
2 - 4 onions, chopped
2 big carrots, chopped
2 - 3 ribs celery, chopped
handful mushrooms, halved
125 mL (½ cup) pot barley
2-4 cloves garlic, minced optional
500 mL (2 cups) chicken or beef stock
Salt and pepper to taste
4 sprigs of fresh thyme
1 - 330 mL bottle porter or stout.

Our Porter Beer Recipe Video:    • How To Brew A Porter Beer - A Style T...  



Method:
As done in the video...
Place everything in the pot and bake in a 325ºF oven for 4-6 hours.

For those who need to be more active:
Preheat oven to 325ºF
Season beef with salt and pepper.
Heat a heavy cast iron Dutch oven on high, and coat bottom with oil.
Brown the beef in batches.
Place all of the beef back in the Dutch oven, and still on high add the tomato paste.
Stir in the tomato paste and cook in the oil and beef juices for a minute or two before adding the Marmite.
Continue frying the beef, tomato, and Marmite until you've built up a really great fond.
Deglaze the pan with the stock.
Add the garlic, thyme, beer, onion, carrot, mushrooms, barley, and celery.
Bring to a gentle boil, cover and place in the oven for 4-6 hours.

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