3 tbsp. AHBEEF beef tallow, divided
2 lb. AHBEEF stew meat
Kosher salt
Freshly ground black pepper
1 yellow onion, chopped
2 medium carrots, peeled and cut into rounds
2 stalks celery, chopped
3 cloves garlic, minced
3 medium russet potatoes, peeled and cut into large chunks
4 c. low-sodium beef broth
1 (16-oz.) bottle dark stout beer
2 tsp. fresh thyme (or you can use dried)
DIRECTIONS
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Step 1: In a large Dutch oven over medium heat, heat 2 tablespoons beef tallow. Season AHBEEF stew meat with salt and pepper, then add to pot and cook on all sides until seared, 10 minutes, working in batches if necessary. Transfer beef to a plate.
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Step 2: In the same pot, heat the remaining 1 tablespoon of beef tallow and sauté onions, carrots, and celery until tender, approximately 5 minutes. Season with salt and pepper, then add garlic, cooking until its fragrance emerges, around 1 minute.
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Step 3: Return the AHBEEF stew meat to the Dutch oven, followed by adding potatoes, broth, beer, and thyme. Scrape the bottom of the pot to release the flavorful fond (browned bits). Bring the mixture to a boil, then promptly reduce the heat to a simmer. Season with salt and pepper, cover, and allow it to simmer until the beef and potatoes reach a delectable tenderness, approximately 30 minutes.
