Battlefield Beef Stew

Use this recipe as a field guide, not an exact set of instructions. Talk with your butcher and farmer get the best seasonal ingredients they can offer and feel free to change the list of vegetables or meat based on the time of year or your whims.

  • 2 pounds beef chuck or stew beef, cut into cubes
  • ½ cup flour
  • Salt and pepper, to taste
  • ¼ cup cooking oil
  • 4 sprigs thyme, stemmed and chopped
  • 2 cups small Red Potatoes, cubed
  • 1 onion, chopped
  • 4 leeks, cleaned and chopped
  • 4 carrots, chopped
  • 4 cloves Garlic, diced
  • 2 cups ale, at room temperature
  • 4 cups beef stock, warmed
  • 3 tablespoons cornstarch
  • Fresh English peas

Toss beef cubes in flour, salt and pepper to coat. Heat oil in a large soup pot. Add beef to the hot oil, leaving remaining flour in the bottom of the bowl. Discard flour. Cook the beef in the pot, stirring occasionally to brown on all sides. Deglaze the pan with the beer and add the stock. Stir the liquid with the beef. Add the vegetables and herbs and stir to combine. Let simmer for approximately 2 hours over low heat, until meat is tender and vegetables are cooked through. In a small bowl, combine cornstarch and a scoop of the soup. Stir to make a slurry and add back to the simmering pot. Let simmer until thickened. Add the fresh peas and stir, letting the peas just warm in the soup.