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Comfort Cabin Stew

Serves  6  Prep Time 15 minutes | Cook Time 3.5 hours


1.5 kg Boneless beef chuck, cut into 4 centimeter pieces
2 tsp Kosher salt
1 tsp Freshly ground black pepper
3 tbsp Vegetable or canola oil
2 Medium yellow onions, cut into 2 centimeter chunks
7 Cloves garlic, peeled and finely chopped
2 tbsp Balsamic vinegar
1.5 tbsp Tomato paste
¼ cup All-purpose flour
4 cups Beef stock
2 cups Water
1 Bay leaf
½ tsp Fresh thyme
4 Large carrots, peeled and cut into one-inch chunks
450 g Small white boiling potatoes, cut in half
Fresh chopped parsley for garnish


  1. Preheat oven to 325°F with rack in middle.
  2. Pat beef dry and season salt and pepper. Dredge the beef in the flour with a large bowl.
  3. In a large Dutch oven or heavy pot, heat 1 tablespoon of oil over medium-high heat until hot and shimmering. Brown meat in 3 batches, turning with tongs, about 5-8 minutes per batch, adding one tablespoon more oil for each batch.
  4. Transfer meat to a large plate and set aside.
  5. Add onions, garlic and balsamic vinegar; cook, stirring with a wooden spoon to scrape brown bits from bottom of pan, about 5 minutes.
  6. Add tomato paste and cook a few minutes more. Add beef with juices back to pan and sprinkle with flour; stir with wooden spoon until flour is dissolved, 1-2 minutes.
  7. Add beef broth, water, bay leaf, thyme, and sugar; stir with wooden spoon to loosen any brown bits from bottom of pan and bring to a boil.
  8. Cover pot with lid, transfer to preheated oven and braise for 2 hours.
  9. Remove pot from oven and add carrots and potatoes. Cover and place back in oven for 50-60 minutes more, or until vegetables are cooked and meat is very tender.
  10. Taste and adjust seasoning (if necessary) and garnish with fresh parsley.

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Suggested Pairings:  Match this stew with a robust style brown ale, porter or stout. We feel cozy just thinking about it.

What beer did you pair with this recipe? Let us know using the hashtag #CheersCanada.


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