Spiced Beef Roast

A beef stew that braises in the oven instead of babysitting it on the stovetop. Cubed stewing beef gets browned in margarine, dusted with flour to thicken the sauce, then baked for an hour and a half in a mix of beer and beef broth with thyme, bay leaf, and a tablespoon of brown sugar.

The beer adds a malty depth that you can’t get from water or broth alone. It reduces in the oven and concentrates into a rich, slightly sweet gravy that coats the meat. The flour stirred in after browning thickens everything as it bakes, so you get a saucy stew rather than a thin broth.

Mixed vegetables go in during the last 15 minutes. Adding them late keeps them from turning to mush after the long bake.

Kitchen Tips

• Brown the beef in batches so every piece gets a sear. That browned crust is where most of the flavor in the finished stew comes from.
• Use a darker beer like a brown ale or stout for more depth. Light lagers work but contribute less flavor.
• Remove the bay leaf before serving. Whole bay leaves can be a choking hazard and taste bitter if bitten into.
• This reheats well the next day. The flour-thickened sauce holds up better than cornstarch-based gravies.

Variations

• Add cubed potatoes and carrots instead of canned mixed vegetables for a more rustic, homemade feel.
• Stir in a tablespoon of Dijon mustard with the broth for a sharper, tangier sauce.
• Replace the beer with red wine for a Burgundy-style braised beef.