beef stew with diced potatoes

2020-08-03

This was one of the few times I bought pre-cut 'stew meat.' Usually I start with a nice chuck roast that I cut myself. I find that the meat quality is often better that way.

An old-time beef stew recipe. The diced potatoes tend to absorb most of the salt, so go easy on that and add it late, or the meat will taste bland and the potatoes overly salty.

a. with béchamel leeks

Béchamel leeks with zucchinis are a good combination with this beef stewrecipe..

INGREDIENTS

This is what you need for 4 servings:

2-3 lbs. stew meat, cut in bite-sized pieces
2 cups potatoes, diced small
olive oil
1 bottle dark beer (Guinness extra stout)
S&P, spices of your choice
3-4 cups béchamel leeks with zucchinis

Pic1: beef stew with potatoes, béchamel leeks

Directions

2020-08-03

Pic2: pre-cut stew meat
Pic3: brown
Pic4: add beer

Brown the stew meat in olive oil. (Pic1+2) Drain excess grease.
Add beer and enough water to cover it all.
Bring to a boil. Reduce heat, cover and simmer 60-90 minutes.

Pic5: add potatoes
Pic6: boil
Pic7: stew

Add potatoes and top off the liquid.
Bring to a boil. Reduce heat, cover and simmer 15 minutes.

Pic8-10: béchamel leeks & zucchinis

Meanwhile, prepare the béchamel leeks with zucchinis as per recipe.

Pic11+12: reduce
Pic13: served

Remove the lid on the meat and turn up the heat. (Pic8)
Reduce the liquid until the sauce starts thickening. (Pic9)
Don't be afraid to continue until the sauce is nearly dry and the meat turns very dark.(Pic1+10)