Sheeta's Hearty Beef Stew (Castle in the Sky)

• •400 g Beef chuck roast (cut into 4–5cm chunks)
• •2 tbsp All-purpose flour (for coating beef)
• •200 ml Beer
• •200 ml Red wine
• •800 ml Water (divided)
• •4 piece Potatoes (halved)
• •3 piece Carrots (cut into 4–5cm pieces, skin on)
• •1 stalk Celery (minced)
• •1 Canned diced tomatoes (approx. 400g / 14.5oz)
• •2 piece Bay leaves
• •1 tbsp Worcestershire sauce
• •1 cup Hard cheese (grated, plus more for serving (like Parmesan or Pecorino Romano))
• •1.5 tsp Salt
• •1 tbsp Sugar
• •1 tsp Ground cinnamon (optional, for a hint of warmth)

Instructions

1. 1

   Bring the beef chuck roast to room temperature. Cut the beef into 4-5cm chunks and lightly coat them evenly with the all-purpose flour.

2. 2

   Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add a little oil (if desired, though not specified, it helps with searing) and sear the floured beef chunks on all sides until nicely browned. Do this in batches if necessary to avoid overcrowding the pot, which can steam the meat instead of searing it.

3. 3

   Once the beef is seared, return all beef to the pot. Pour in the beer, red wine, and 400ml of water. Bring the mixture to a boil over high heat.

4. 4

   Once boiling, use a spoon or ladle to skim off any foam or impurities that rise to the surface. This helps keep the broth clear and clean-tasting.

5. 5

   While the stew base is simmering, wash the potatoes and cut them in half. Cut the carrots (skin on) into 4-5cm chunks. Mince the celery stalk. Add all the prepared vegetables to the pot with the beef.

6. 6

   Once the pot returns to a boil after adding the vegetables, add the canned diced tomatoes and the remaining 400ml of water. Stir well to combine.

7. 7

   Add the Worcestershire sauce and bay leaves to the pot. Reduce the heat to low, cover the pot, and let the stew simmer gently for at least 3 hours, or until the beef is fork-tender and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.

8. 8

   After about 1 hour of simmering, remove the bay leaves from the stew and discard them.

9. 9

   Once the stew has thickened and the beef is tender, grate about 1/4 cup of hard cheese (like Parmesan) directly into the pot. Stir until the cheese is melted and incorporated. Add the salt, sugar, and the optional pinch of cinnamon. Taste and adjust seasoning as needed.

10. 10

    Serve the Sheeta's Hearty Beef Stew hot, garnished with extra grated hard cheese if desired.

Chef's Tips

• 💡For even richer flavor, you can sear the beef in bacon fat or a blend of butter and oil.
• 💡This stew tastes even better the next day as the flavors meld and deepen. It reheats wonderfully.
• 💡The hard cheese added at the end is crucial for that savory, umami depth. Don't skip it!
• 💡If you prefer a thicker stew, you can uncover it for the last 30-60 minutes of simmering, or mash a few potato chunks against the side of the pot.