Vermont Winter Beef Stew

1. 1

   Season the beef with black pepper.

2. 2

   Melt butter over medium-high heat in a heavy pot, preferably cast-iron. Sear beef very hard, working in batches making sure not to crowd the pot. If the bottom begins to burn turn down the heat.

3. 3

   Once all the beef is seared and out of the pot, add the salt, onions, and leeks, stirring & scraping up the browned bits as the onions release their liquid. Add flour & cook until onions are beginning to soften, about five minutes. Add bay leaves, chili flakes, and rosemary.

4. 4

   Add beer and fully deglaze pan, bring to a simmer and add 1 qt of stock and maple syrup. Turn heat to low and cover with a tight fitting lid.

5. 5

   Simmer on very low for one hour.

6. 6

   Add remaining vegetables and thyme, add enough of the remaining stock to just cover the vegetables, if necessary. Simmer 30 min longer, uncovered, until all vegetables are tender.

7. 7

   Season with Red Wine Vinegar and salt to taste. Garnish with chopped parsley.

8. 8

   Serve with a big hunk of great bread and butter.

No additional tips available.