Ingredients: |
Ingredients: 3 lbs. beef chuck, fat trimmed and meat cut into 2-inch pieces (See Lottie's Note)
2 T. plus 1/3 c. all-purpose flour
Kosher salt and black pepper
4 T. vegetable oil, plus more as needed
3 large garlic cloves, chopped
2 dried shiitake mushrooms, halved (optional)
2 T. tomato paste
2 tsp. packed brown sugar
1 tsp. unsweetened cocoa powder
1 tsp. onion powder
1/2 tsp. caraway seeds
1/2 tsp instant espresso powder
2-1/2 cups Guinness or other stout beer
2-1/2 cups beef stock or broth
2 fresh thyme springs
1 lb. red or Yukon gold potatoes, cut into 2 inch pieces
1-1/2 lb. root vegetables, such as carrots, turnips, rutabaga, celery root and parsnips, peeled and cut into 2 inch pieces
1 T. balsamic vinegar
1 tsp. Worcestershire sauce
1 tsp. fresh lemon juice, plus more to taste
Horseradish Cream
3/4 c. sour cream
3 T. prepared horseradish
1/4 c. minced scallions or chives
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Directions: |
Directions:1. Preheat oven to 325. In a large bowl, combine the beef and a tablespoon of the four. Season generously with salt and pepper and toss to coat. In a Dutch oven, heat 2 T. vegetable oil over medium-high heat. Working in batches, add the beef and let it brown on two sides, about 2 minutes per side. (Note: Don't crowd the meat or you will steam it rather than brown it.) Add a bit more oil if this meat sicks. (You can brown it on more than two sides if you have time, but browning it on two sides is enough to build flavor and texture.) Transfer the browned meat to a bowl or plate.
2. Make the gravy. Reduce the heat to medium low and add the remaining 2 T. oil. Add the garlic, dried shiitakes, tomato paste, brown suar, cocoa, onion powder, caraway seeds and expresso powder. Cook, stirring constantly, until the mixture is fragrant and evenly combined, 1 to 2 minutes. (Reduce the heat to low or remove from the heat temporarily if the bottom of the pan threatens to burn.) Add the remaining 1/3 cup flour and cook, stirring and scraping constantly, until the mixture forms a thick, dry paste, about 1 minute. Add the beer and stock. Increase the heat to high and bring to a boil, whisking constantly to scrape any browned bit from the bottom of the pan. Let it boil until smooth and thickened, about 1 minute. Season with salt and pepper.
3. Add the beef and any juices, thyme, potatoes and root vegetables. Cover and transfer to the oven. Cook until the beef and vegetables are tender - 2 to 2-1/2 hours.
4. Add the vinegar, Worcestershire sauce and lemon juice. Taste and season with more salt and pepper and lemon juice, if necessary. (If the stew tastes flat, add more lemon juice first, then more salt and pepper. Acid is key to making it taste lively. If may need a surprising amount of salt, especially if you have used unsalted or low-sodium stock). Discard the thyme.
Horseradish Cream:
5.Stir together the sour cream, horseradish and scallions in a small bowl. Season with salt. Serve stew in bowls with a spoonful of the horseradish cream on top. |
This recipe for Oven-Braised Guinness Beef Stew with Horseradish Cream is from