A little more decadent, without being overly rich…. This is sort of a cross between a chilli and a stew, but with a lighter texture. You’ll see what I mean! Serve it over orzo or rice, if you like.
- 454 g / 1 lb stew beef, cut into 1 cm / ½ inch cubes
- 15 mL / 1 Tbsp Lift Flavours Espresso & Chipotle Sea Salt
- 45 mL / 3 Tbsp Avocado, Grapeseed or Canola oil (+ more)
- 4 bell peppers (preferably all colours), cut into thin strips (julienned)
- 1 large brown onion, finely chopped
- 6 cloves garlic, grated or minced
- 15 mL / 1 Tbsp tomato paste
- 546 mL / 19 oz can white kidney beans (preferably no salt added), drained and rinced
- 500 mL / pint can of stout beer
- 15 mL / 1 Tbsp Maple Syrup
- 15 mL / 1 Tbsp Cider Vinegar
- Optional: Sour cream and Italian flat leaf parsley or fresh oregano, for garnish
- In a large bowl, add the stew beef and Lift Flavours and toss well. Leave the seasoned beef at room temperature for about an hour, while you prepare the other ingredients.
- Preheat the oven to 350 degrees F.
- In a Dutch oven or large sautoir, heat the oil over medium-high. Sauté the beef, browning it on all sides, about 10 minutes. Remove to a clean bowl.
- Add the peppers, adding more oil if necessary, and sauté for about 10 minutes, until slightly caramelized. Remove to a separate bowl and cover but leave a small space for the steam to vent.
- Again, add more oil if required, then the onion. Sauté but do not brown, turning down the heat if necessary, about 6 minutes or until opaque and softened. Add the garlic and continue to cook a further 2 minutes.
- Turn the heat to low and add the tomato paste. Cook, stirring, until the paste is more of an orangey-brown than a bright red, about 3-4 minutes.
- Return the beef to the pot. Add the beans, stout, maple syrup and cider vinegar and stir well. Place in the oven and cook for 1 hour.
- Remove the pot from the oven. If the sauce requires any reduction, you can do that on the stovetop over high heat. Check for seasoning.
- Finally, add the peppers back to the pot and stir in. Ladle stew into bowls and garnish with a dollup of sour cream and some parsley sprigs, if using.