Storm Stew

Storm Stew

mark schwarz

Nova Scotia Storm Stew



  • 2 tbsp RUB THAT RUBS Chicago Blend
  • 2.5 lbs stewing beef
  • 3 tbsp grape seed oil or vegetable oil
  • 1/4 cup all-purpose flour
  • 2 medium yellow onions, diced
  • 4 cloves garlic, minced
  • 12-oz. Stout beer
  • 2 cup diced carrots
  • 2 cup diced potato
  • 1 cups diced celery
  • 8 ounces chopped mushrooms
  • 2 cups beef broth
  • 2 tbsp tomato paste
  • 1 tbsp Summer Savory
  • Option: Finish with fresh cracked pepper
  • Option: Garnish with fresh peas



  1. In a mixing bowl, toss the beef with the flour, rub that RUBS Chicago Spice Blend
  2. Heat the oil in a large stock pot over high heat until just starting to smoke, then dump all the meat into brown.
  3. Cook for 5-6 minutes, stirring twice, or until the meat has a nice brown colour on both sides. You can do this in batches to get a more even brown on each piece,I just browned all the meat at once.
  4. Chop the vegetables and set aside in a bowl until the meat is browned
  5. When the meat has sufficiently browned, lower the heat to medium and pour in 6 oz of The Stout Beer, let it cook for 1-2 minutes then add your vegetables and let cook an additional 3-4 minutes, stirring occasionally.
  6. Add the rest of the beer, the tomato paste, summer savory and beef stock
  7. Cover, reduce the heat to low, simmer for 2 hours or until the beef is tender.
  8. Serve with a dash of cracked pepper and some local bread for soaking up the yummy sauce

Add a comment

* Comments must be approved before being displayed.