Availability varies by market
Creemore Springs UrBock
Creemore Springs urBock has tones of sweet malt, orchard fruits and toffee, and this all makes a wonderful match to the stews deep caramel richness from the slow cooking of the beef.
- 1.5 kilograms boneless beef chuck, cut into 4 centimeter pieces
- 2 tsp. (10g) Kosher salt
- 1 tsp. (5g) freshly ground black pepper
- 3 tbsp. (45mL) vegetable or canola oil
- 2 medium yellow onions, cut into 2 centimeter chunks
- 7 cloves garlic, peeled and finely chopped
- 2 tbsp. (30mL) balsamic vinegar
- 1½ tbsp. (22mL) tomato paste
- ¼ cup (60g) all-purpose flour
- 4 cups (1L) beef stock
- 2 cups (500mL) water
- 1 bay leaf
- ½ tsp. (3g) fresh thyme
- 4 large carrots, peeled and cut into one-inch chunks
- 450g small white boiling potatoes, cut in half
- Fresh chopped parsley for garnish
- Preheat oven to 325°F with rack in middle.
- Pat beef dry and season salt and pepper. Dredge the beef in the flour with a large bowl.
- In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch.
- Transfer meat to a large plate and set aside.
- Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes.
- Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes.
- Add beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
- Cover pot with lid, transfer to preheated oven and braise for 2 hours.
- Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender.
- Taste and adjust seasoning (if necessary) and garnish with fresh parsley.