Recipe of the Month

Hard Truth Stout Beef Stew
Makes 9 (15 oz.) portions
Temp 350°

Ingredients:

  • 1/8 cup Canola Oil
  • 4 lb. Beef Chuck Eye, cut into 1-1/4″ cubes
  • 1 Yellow Onion, small diced
  • 1/2 oz. Crushed Garlic
  • 1/4 lb. Carrots, peeled & small diced
  • 1/4 lb. Parsnips, peeled & small diced
  • 1/4 lb. Potatoes, peeled & small diced
  • 1/4 lb. Celery Root, peeled & small diced
  • 1/8 cup Tomato Paste
  • 9 oz. Hard Truth Stout
  • 1/4 cup Molasses
  • 80 oz. Beef Stock (fresh, not canned)
  • Salt & Pepper

Lay out the cubed beef on a sheet pan in an even layer and season well with salt & pepper.  In a large pot on high heat add the oil.  Once the oil is shimmering, add 1/2 the seasoned cubed beef and sear well.  Remove and repeat with the other 1/2 of the beef.  Remove beef onto a sheet pan and reserve.  Add the carrots, parsnips, celery root, onion, and garlic.  Saute until well caramelized.  Add tomato paste and saute well.  Deglaze with Stout, reduce by 3/4.  Add molasses, beef stock and potatoes.  Bring to a simmer and cook until potatoes are tender.  Remove from the stove and puree smooth in blender and return to the pot.  Return to the stove and add the seared beef cubes and bring to a simmer.  Place in a 350 degree oven uncovered for 1 hour, stirring every 15 minutes.

  • 3/4 lb. Carrots, peeled and 1/2″ bias cut
  • 3/4 lb. Parsnips, peeled and 1/2″ bias cut
  • 3/4 lb. Rutabaga, peeled and 1/2″ diced
  • 3/4 lb. Celery Root, peeled and 1/2″ diced
  • 2.5 lb. Potatoes, peeled and 1/2″ diced
  • 1/4 oz. Fresh Rosemary, tied bundle
  • 1/4 oz. Fresh Thyme, tied bundle
  • 1 Bay Leaf
  • 3 oz. Hard Truth Stout

Once the beef and pureed stock has cooked one hour, add remainder of the ingredients. Return to the 350 degree oven and cook for a minimum of 30 minutes, and up to an hour or till the potatoes are just tender.  Remove stew from the oven and discard the herb bundle along with the bay leaf .

Serve.

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Cooperstown, NY