Stew, Irish Stout & Beef

Składniki

▪ 3½ lb (1½ kg) beef chuck, 1–2 in cubes

▪ 15 g (1 Tbsp) salt

▪ 40 g (3 Tbsp) olive oil

▪ 175 g (10 oz) cremini mushrooms, quartered

▪ 250 g (3 med) carrots, lg dice

▪ 300 g (1 lb ≈ 3 med) gold potatoes, halved

▪ 120 g (1½ c) pearl onions, peeled

▪ 75 g (5 Tbsp) unsalted butter

▪ 75 g (½ c) AP flour

▪ 600 g (2½ c) stout beer (Guinness)

▪ 750 g (3 c) beef stock

▪ 3 packs (21 g) gelatin

▪ 20 g (1 Tbsp) BTB beef base

▪ 20 g (1 Tbsp + 1 tsp) tomato paste

▪ 20 g (1 Tbsp + 2 tsp) Worcestershire sauce

▪ 2–3 bay leaves

▪ 2–3 sprigs thyme

▪ 90 g (1 heaping c) frozen peas

▪ black pepper

Wskazówki

1. Broil beef ≈ 15 min ’til browned.

2. Sauté mushrooms, carrots & onions 5 min; set aside.

3. Melt butter, whisk in flour ’til smooth.

4. Whisk stock + beer + gelatin; add to pot w/ BTB, tomato paste, Worc. Bring to simmer.

5. Add beef + tray juices; add bay & thyme; cover & bake 300 °F 90 min.

6. Stir in veg; bake 45–60 min more, stir halfway.

7. Season to taste w salt(!!) & add peas. Cool 30 min then chill 2 h or overnight; skim fat, reheat. Serve w/ bread.