Friday, January 13, 2017

Dark Beer Horseradish Beef Stew

The temperatures here in NYC have gone from frigid to spring-like. Crazy pants weather has got my kitchen confounded. I made this stew when a warm bowl of hearty flavorful spice was needed to take the edge off a brutal winter chill.

Today I'm walking around without a coat in January and it just feels wrong to post it. Whatever. I am sure that winter biatch will be back soon so now we're all well prepared. 

The dark beer and horseradish flavors take this stew from ordinary to extraordinary in flavor. The basic ingredients are simple, potatoes, carrots, leek and onions. Switch these up any way you like. 

Dark Beer Horseradish Beef Stew
Prep Time: 25 minutes
Cook Time: 2 hours
Yield: 6 servings
  • 2 tablespoons canola oil
  • 1  + 1/2 lbs beef stew meat cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 large garlic clove, peeled and minced
  • 2 large onions, peeled and cut into pieces
  • 2 carrots, cut into coins
  • 1 leek, cleaned, trimmed and cut into rings
  • 1.5 lbs. small yellow potatoes, cut in half.
  • 2 tablespoons all-purpose flour
  • 1+ 1/2 cups dark beer
  • 1 cup beef stock
  • 1 bay leaf
  • 2 tablespoons freshly grated horseradish 
  • 1 teaspoon white granulated sugar
  • grated horseradish for garnish.

  • Heat the canola oil in a large pot over medium-high heat. Season the beef with Kosher salt and freshly ground pepper and sear the beef on all sides. Remove the meat from the pan and set aside.
  • Add the minced garlic to the pan. When the garlic starts to release its aroma, add the chopped onions. Stir to combine and cook until the onions start to become transparent.
  • Add the carrots, chopped leeks and potatoes to the pan. Stir to combine and saute everything in the beef fat for about 5 minutes.
  • Add the beef cubes back to the pot and turn the heat down to low.
  • Sprinkle the flour over the top, stir to evenly distribute.  Cook for another 2 minutes.
  • Stir in the beer, beef stock. Add the bay leaf to the pot. turn the heat back up to medium-high and bring to a boil. 
  • Turn the heat down to low, cover and simmer the stew for 1 hour.
  • Add the horseradish and sugar simmer for another 15 minutes
  • Season with kosher salt and freshly ground pepper.
  • If the soup tastes slightly bitter, stir in a bit more sugar.
  • Remove from heat, garnish with freshly grated horseradish and serve. 

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