- 1 pound stew beef cut into 1-inch cubes
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, trimmed, peeled and coarsely chopped
- 2 teaspoons curry powder (see note)
- 1 (12-ounce) local India Pale Ale, such as Foolproof
- 1 (2 pound) butternut squash, peeled, seeded and diced in 1-inch cubes
- 1 pound (3 medium) parsnips, peeled and sliced into ¼-inch rounds
- 1 pound (2 medium) Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 3 to 4 cups low-sodium beef broth
Pat the beef dry and season with salt and pepper, then toss with the flour, shaking off any excess.
In a large Dutch oven or heavy-bottomed saucepan with a lid, heat the oil over medium-high heat. Once the oil is hot, brown the meat for approximately 5 to 7 minutes, cooking in batches if needed, in order not to crowd. (Crowding the pan will cause the meat to steam rather than sear.)
Decrease the heat to medium. Add the onion and curry powder to the pan, stir well and cook until the onion is softened, approximately 3 minutes.
Pour in the India Pale Ale, scraping any browned bits off the bottom of the pan.
Add the squash, parsnips and potatoes and pour in enough broth so that the meat and vegetables are just submerged.
Bring the stew to a boil, reduce heat to a low simmer, cover and cook until the meat is tender, approximately 1 to 1½ hours. Check for seasoning, adding salt and pepper as needed.
Serves 4 with leftovers.
Note: 2 teaspoons of curry powder results in a medium level of spice. For mild seasoning, use 1 teaspoon curry powder. For even more spice, use a tablespoon (or more, to your taste). Feel free to try different types of curry powder or substitute curry paste, using enough to reach your desired level of seasoning.