Beef Veal: Beer Beef Stew 05 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Beef Veal >> Beer Beef Stew 05


	Beer Beef Stew 05

		2.5 lbs beef (chuck roast) and/or lamb (shoulder) - the tougher, fattier cuts of meat are fine, as they will become tender through long cooking 4-6 medium potatoes (about 2.5 lbs) 4-6 large carrots (about 1 lb) 3 Tbsp bacon fat or lard 2 Tbsp Worcestershire sauce 1 tsp coarse black pepper 1/2 tsp oregano 1/2 tsp fennel seeds 1/4 tsp tarragon 1/4 tsp sweet paprika 1/4 tsp thyme 2 bay leaves 1 tsp gumbo file 1 can (14.9 oz) Guinness (pub draught style) flour water Cut the meat into large chunks (about 1.5 or 2 inches on a side). Put some flour (1/4 cup or so should do it) in a bowl, add the meat, and toss until coated. Do not bother to shake off excess flour. In a deep cast-iron stewpot, heat bacon fat on high until it sputters when you drip water on it. For those of you who can't bear using animal fat, 2 Tbsp of your favorite oil should work fine. When hot, drop meat into stewpot and brown thoroughly on high heat. Be attentive here and stir the meat often until all sides are browned. Add 1 cup of the Guinness and the Worcestershire sauce. Let it simmer a couple minutes until flavor and aroma have developed, scraping any brown bits up from the pan bottom and sides. Add 1 cup water, herbs and spices (except file), and remaining Guinness. Let simmer on medium-high heat for 10-15 minutes. While it simmers, wash potatoes and cut into large chunks (perhaps 6 chunks per potato, and yes they really should be that big). And don't peel them - it's sacrilegious. Wash (don't peel) the carrots, and cut them into long pieces (2 inches or so). Add potatoes and carrots to stew. Add enough water to almost cover everything, cover and cook over medium heat for at least an hour, preferably two. Stir occasionally to prevent sticking or burning. When you stir, use a fork. Break a few of the potatoes up as you do, mixing them back into the broth. This will result in a much thicker, heartier stew. You may also adjust the thickness to your preference with water or flour, depending on how you like it. About 15 minutes before serving, add 1/2 tsp of the gumbo file, turn off heat and let the stew stand to thicken (don't worry, the cast iron pot will keep it plenty warm). The file is a good thickener, so if your stew is too thin, add the full teaspoon. During dinner, leave the pot covered in a warm (but turned-off) oven or on a burner over the lowest possible heat. This will keep it warm when people go back for seconds (and they will). Serve with Guinness, bread (for sopping up afterwards), and plenty of salt. Seal and refrigerate any uneaten stew. To reheat, add a little water and simmer until thoroughly warmed. This stew loses absolutely nothing by being around for a couple of days. Variations: This is a very rich and flavorful stew as is, and really does not need the additional flavors of garlic or onion common in most stews. However, for people who must have them, one large yellow onion (diced) can be added in the last few minutes of the browning of the meat, but be careful not to burn it. Garlic should be crushed or minced and added along with the spices. Other common additions include peas, celery, parsley, and other vegetables. Just do what feels right ;) Enjoy!