2 tablespoons canola oil
2 pounds boneless chuck roast, cut into 3/4-inch pieces
2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
12 ounces cremini mushrooms, quartered
2 medium carrots, chopped (about 1 cup)
1 1/2 cups frozen pearl onions, thawed
1/4 cup all-purpose flour
2 teaspoons chopped garlic (about 2 garlic cloves)
3/4 cup brown ale beer
3 cups unsalted beef stock
6 sourdough bread slices
1 large garlic clove, halved lengthwise
1/4 cup salted butter
How to Make It
Heat oil in a large cast-iron Dutch oven over medium-high. Add beef, and sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Cook, stirring occasionally, until browned on all sides, about 6 minutes.
Add mushrooms, carrots, and onions, and cook over medium-high, stirring often, until vegetables begin to soften, about 5 minutes. Add flour and garlic, and cook, stirring constantly, 1 minute. Add beer, and simmer until reduced by about half, about 2 minutes. Add stock and remaining 1 teaspoon salt and 1/2 teaspoon pepper, and bring to a boil. Reduce heat to medium-low; cover and simmer until beef is very tender, about 1 1/2 hours.
Rub both sides of sourdough bread slices with cut sides of garlic clove. Melt 2 tablespoons butter in a large cast-iron skillet over medium-high. Once butter begins to foam, add 3 bread slices, turning immediately to ensure both sides are coated with melted butter. Cook until bottom is golden, about 1 minute. Turn bread slice, and cook until bottom is golden, about 1 minute. Repeat with remaining 2 tablespoons butter and 3 bread slices. Serve Buttery Garlic Bread immediately with Beef Stew.