Beef and Potatoes

Beef and Potatoes

  • PREP TIME: 30 min
  • COOK TIME: 3 hours
  • Serves: 6

Beef and Potatoes

  • PREP TIME: 30 min
  • COOK TIME: 3 hours
  • Serves: 6

PAIR WITH

Availability varies by market

Granville Island Brewing Lions Winter Ale

or other BOLD & FULL FLAVOURED beers

The beers hint of maple syrup adds an interesting balance to the richness of the beef while the beer’s smooth and creamy finish acts almost as a second sauce for this beautiful dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • ¼ cup (65ml) vegetable oil
  • 1.5 kg beef chuck, cubed into 3-4 cm cubes
  • ¼ cup (60g) all purpose flour
  • Kosher salt and freshly cracked black pepper
  • 5 cloves garlic, peeled and crushed
  • 3 onions, peeled and cut into large cubes
  • ¼ cup (65ml) tomato paste
  • 10 cups (2.5L) beef stock
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 stalk of rosemary
  • 2 stalks of thyme
  • 3 bay leaves
  • 4 large Yukon gold potatoes, cut into large cubes

Directions

  • Coat the beef cubes in flour and a generous amount of salt and pepper.
  • In a large Dutch oven, heat some of the oil over medium high heat and brown the beef cubes in batches, being careful not to over crowd the pot.
  • Remove the beef from the oil, and add the garlic and onions, stirring frequently until they begin to brown, about 5-10 minutes.
  • Add the tomato paste and cook for another 2-3 minutes until it begins to lightly brown.
  • Add the beef stock, Worcestershire sauce, rosemary, thyme and bay leaves.
  • Bring to a boil and then reduce heat to low. Simmer, partly covered for 1½ to 2 hours until the beef is tender.
  • Remove the lid, add the potatoes and cook for an additional 30-40 minutes until tender, and the liquid has reduced. Season again with salt and pepper to taste.
  • Remove the bay leaves, thyme and rosemary sprigs and serve.

Granville Island Brewing Lions Winter Ale
Availability varies by market
  • STYLE:Specialty Ale
  • ABV:5.5%
  • TASTE:Complex layers of vanilla, bready malts, toffee, cocoa bean and a slight nuttiness. Moderate hop bitterness gives balance so that sweeter flavours do not overwhelm.

PAIR WITH

Granville Island Brewing Lions Winter Ale

or other BOLD & FULL FLAVOURED beers

The beers hint of maple syrup adds an interesting balance to the richness of the beef while the beer’s smooth and creamy finish acts almost as a second sauce for this beautiful dish.

LEARN MORE IN BEER 101

Recipe

Ingredients

  • ¼ cup (65ml) vegetable oil
  • 1.5 kg beef chuck, cubed into 3-4 cm cubes
  • ¼ cup (60g) all purpose flour
  • Kosher salt and freshly cracked black pepper
  • 5 cloves garlic, peeled and crushed
  • 3 onions, peeled and cut into large cubes
  • ¼ cup (65ml) tomato paste
  • 10 cups (2.5L) beef stock
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 stalk of rosemary
  • 2 stalks of thyme
  • 3 bay leaves
  • 4 large Yukon gold potatoes, cut into large cubes

Directions

  • Coat the beef cubes in flour and a generous amount of salt and pepper.
  • In a large Dutch oven, heat some of the oil over medium high heat and brown the beef cubes in batches, being careful not to over crowd the pot.
  • Remove the beef from the oil, and add the garlic and onions, stirring frequently until they begin to brown, about 5-10 minutes.
  • Add the tomato paste and cook for another 2-3 minutes until it begins to lightly brown.
  • Add the beef stock, Worcestershire sauce, rosemary, thyme and bay leaves.
  • Bring to a boil and then reduce heat to low. Simmer, partly covered for 1½ to 2 hours until the beef is tender.
  • Remove the lid, add the potatoes and cook for an additional 30-40 minutes until tender, and the liquid has reduced. Season again with salt and pepper to taste.
  • Remove the bay leaves, thyme and rosemary sprigs and serve.