Beef stew with beer, Dutch oven or slow cooker

• 1 cup (250 ml) all-purpose flour
• 1 tsp (5 ml) paprika
• 2.2 lb (1 kg) beef stew cubes
• Olive oil
• 1 Spanish onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 cups (500 ml) carrots, halved and thickly sliced
• 2 cups (500 ml) parsnips, halved and thickly sliced
• 2 tbsp (30 ml) fresh rosemary, finely chopped
• 1½ cups (375 ml) Belgian-style dubbel beer (a strong dark ale around 8%, malty and caramelly, or a strong amber ale)
• 2 tbsp (30 ml) tomato paste
• 2 cups (500 ml) baby potatoes, halved
• 2 cups (500 ml) butternut squash, cubed
• 2 cups (500 ml) beef broth
• 3 tbsp (45 ml) Worcestershire sauce
• 2 bay leaves
• 1 tsp (5 ml) dried sage
• 1 tsp (5 ml) dried thyme
• ½ tsp (2.5 ml) dried parsley
• A small handful of fresh parsley, finely chopped
• Fleur de sel (a flaky finishing salt, sprinkled on at the table)

• Preheat oven to 350°F (175°C).
• In a large bowl, pour the flour and paprika, season generously with salt and pepper, then mix. Place the beef cubes in the bowl and mix well with your hands to coat the meat. Lift the cubes out of the flour and shake off the excess. Set aside on a plate.
• In a large cast-iron Dutch oven heated over medium-high heat, add about 2 tbsp (30 ml) olive oil, then add the beef cubes. Cook 3 to 4 minutes per side to brown well. Work in small batches and add oil as needed. Transfer the cubes to a bowl.
• In the same Dutch oven, add the onion, garlic, carrots, parsnips and rosemary, then season with salt and pepper. Drizzle with olive oil, mix well and cook 8 to 10 minutes to caramelize.
• Return the meat to the Dutch oven. Deglaze with the beer, then add the tomato paste. Scrape the bottom well to get all the flavor! Stir to dissolve the tomato paste.
• Add the remaining ingredients and season generously with salt and pepper. Mix well. Cover the Dutch oven with its lid and place in the oven. Cook for 3 hours 30 minutes to 4 hours, without ever taking the lid off, until the meat falls apart at the fork. Stir halfway through. Serve over couscous and garnish with fresh parsley and fleur de sel!

Slow cooker option

• Do the same prep steps (flour, browning the beef and caramelizing the vegetables) in a pan.
• Pour everything into a large slow cooker with the beer, the tomato paste and the remaining ingredients.
• Cover and cook on LOW for 8 hours. Stir halfway through. Serve over couscous and garnish with fresh parsley and fleur de sel!