Hearty Beef Stew with Red Onions and Ale

1. Season and Prepare Beef

Season the beef chunks with kosher salt and black pepper. Lightly dust the seasoned beef with all-purpose flour.

2. Sear Beef

In a Dutch oven or large pot, heat unsalted butter and olive oil. Sear the beef in batches until each piece develops a good, dark crust all over, about 5-6 minutes per batch. Set the beef aside.

3. Cook Onions and Spices

In the same pot, cook the sliced red onions until soft and golden, about 10-15 minutes. Add the garlic, tomato paste, ground coriander, and ground allspice, and sauté for 2-3 minutes.

4. Simmer with Stock and Ale

Pour in the beef stock and ale, and add a sprig of rosemary. Bring to a simmer, add the beef back into the pot, and let it simmer gently for about 45 minutes.

5. Add Onion Wedges and Carrots

Add the onion wedges to the pot and simmer for another 15 minutes. Then add the sliced carrots and continue to simmer until the carrots are tender and the beef is fork-tender, about 30-45 minutes.

6. Thicken Sauce and Finish

If the stew's sauce is thin, transfer the meat and vegetables to a bowl, and let the sauce thicken by simmering for another 5-10 minutes. Stir in cider vinegar, taste, and adjust as needed. Garnish with chopped chives.