Beef Stew

2 pounds beef chuck roast, cut into 1-inch cubes

Recipe and photo by Sara Newberry

4 tablespoons unsalted butter, divided

1 yellow onion, diced 

1 acorn or small butternut squash, peeled, seeded and cut into 1-inch chunks

3 carrots, cut into 1-inch chunks 

3 celery stalks, sliced 1/4 inch thick

8 ounces cremini mushrooms, stemmed and quartered 

2 tablespoons tomato paste

1 tablespoon dried thyme leaves 

1 bay leaf

1/2 cup flour 

12 ounces märzen or 

brown ale 

1/2 cup full-bodied red wine, such as Barolo (optional)

6 cups chicken or beef stock, or as needed

Salt and pepper

Vegetable oil 

Season beef with salt and pepper. Heat 2 tablespoons oil in a Dutch oven over medium-high heat. Working in batches, brown beef, then remove to a bowl. Add 2 tablespoons butter to pot, then add vegetables and sauté until lightly browned, about 8 minutes. 

Return beef and any juices to pot. Add tomato paste and herbs. Cook until tomato paste is slightly darkened, then stir in flour. Stir in beer and wine, then add enough stock to cover solids by about an inch. Bring to a boil, then reduce heat to low and partially cover. Simmer, stirring occasionally, until beef is tender, about 90 minutes. Increase heat and boil until liquid has thickened slightly, about 3 minutes. Remove pot from the heat and stir in remaining butter. Season to taste with salt and pepper.