Ingredients
1-2 Original Italian Cali'flour Crusts made into Cali'Crisps
3 T olive oil
2 lbs beef chuck cut into 2” chunks
1 t kosher salt
½ t black pepper
1 large onion chopped
3 leeks cleaned and cut in ½” pieces
3 garlic cloves minced
3 T flour
22 oz Guinness Beer or replace with 2 ½ c beef stock/broth
2 c beef broth
4 carrots cut into ½” pieces
2 potatoes cut into 2" pieces
3 sprigs of thyme or 1 t dried thyme leaves
Prepare Stew
Season beef with kosher salt and pepper. On stovetop in dutch oven, heat 2 T of oil over high heat. Add beef in batches and brown well all over. Remove to plate and repeat with remaining beef. Set aside.
Lower to med heat and add 1 T olive oil. Add onion and leek and cook until softened (3 min), then add garlic (1 min). Stir in flour and cook (3 more min). Add Guinness beer, stirring and scraping browned bits on bottom of pan then add beef broth followed by browned beef (including any juices), carrots, potatoes and thyme.
If beef and vegetables are not fully covered; add water to cover them. Cover pot and bring to boil. Stir and lower heat to slow simmer with lid on pot for 2 hours. Remove lid and cook 30 minutes until beef falls apart and the juices have reduced and thickened. Season with salt and pepper to taste. Remove fresh thyme sprigs. Serve with Cali’flour Foods Crisps. Enjoy!
We have a great recipe to make crisps out of our delicious pizza crusts! Please click HERE to learn how!