BEEF STEW WITH STOUT

Tis the season to be stoutly hearty and that begins at the table. We at Now You’re Cooking love this recipe adapted from the section, 'Big Pots,' in Sam Sifton's newest cookbook, See You on Sunday. Adding a little color is always a lift for cooking and serving. Le Creuset comes in many vibrant and iconic colors that are sure to warm up any kitchen this winter.

Feeds a crowd and also freezes well!

4 tablespoons butter, unsalted
2 red onions, diced
4 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, trimmed and chopped
10 button mushrooms, trimmed and sliced
3 pounds brisket or stew meat, cut into bite-sized pieces
Salt and pepper
1 rosemary sprig, fresh
2 tablespoons flour
2, 12-ounce cans of Stout (like Maine Beer Company, Fall!)
8 ounces cheddar cheese, grated

Preheat oven to 375°F.

In a large, oven-safe pan (like Le Creuset!), heat 2 tablespoons of butter over low heat. Once melted and beginning to foam, add the onions and garlic. Cook until soft, about 10 minutes, stirring frequently.

Add the carrots, celery, mushrooms, and remaining 2 tablespoons butter and cook over medium heat, stirring frequently, until the mushrooms are dark in color and the moisture released by them has evaporated, about 15 minutes.

Season the beef pieces with salt and pepper. Add the beef and rosemary to the pan, then sprinkle the flour on top and cook on high heat, stirring often, for about 5 minutes.

Add enough stout to just cover the beef. Cover the pan and put it in the oven for 1½ hours. Give it a stir and then cook for another hour. If the sauce remains thin, set pot over medium-low heat, remove lid, and reduce the liquid. Season to taste with salt and pepper. Fold in the cheese and stir to combine. Serve with buttered noodles or mashed potatoes.

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Now You're Cooking
49 Front Street
Bath, ME 04530
(207) 443-1402
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