Beef Stew Recipe: Beef and Beer?

<< Beef Stew Recipe is a delicious, aromatic dish that has beer as one of its principal ingredients in addition to another unusual inclusion, red lentils. The author of the recipe Gail Gordon Oliver notes that “the sauce is thickened naturally with red lentils instead of flour" and that while the stew bakes in the oven, "there is no tending required." Her quarterly print magazine ‘Edible Toronto’ is devoted to the discussion and promotion of sustainable food resources in Southern Ontario. The web address is provided further down.

Ingredients:

2 1/2 lbs. beef chuck or boneless turkey thigh, cut into 1 1/2-inch chunks and patted dry
2 tsp. kosher salt
1/2 tsp. ground black pepper
2 tbsp. extra virgin olive oil or grapeseed oil
2 medium onions, diced
4 large carrots, cut into 2-inch lengths
2 stalks celery, cut into 2-inch lengths
3 cloves garlic, minced
3 tbsp. tomato paste
1 1/2 cups beer
4 cups reduced sodium beef or chicken broth
1/2 cup dried red lentils
3 large red-skinned potatoes, peeled and cut into large chunks
1 small rutabaga, peeled and cut into large chunks
3 sprigs fresh thyme (tied with kitchen twine)
3 bay leaves

Preheat oven to 325ºF. Sprinkle beef on all sides with 1 1/2 tsp of the salt, and the pepper. In a large Dutch oven over medium-high heat, add oil; swirl to coat bottom of pot. Add one-third of beef to pot, browning well on all sides; remove browned meat to a large bowl. Repeat with remaining two batches of meat, adding more oil with each batch if necessary.

Reduce heat to medium. Add onions and remaining 1/2 tsp salt and cook, stirring occasionally and scraping bottom of pot, about 3 minutes. Add carrots and celery and cook, stirring occasionally, about 3 minutes. Stir in garlic and tomato paste and cook for 1 minute. Increase heat to medium high. Add beer and cook, stirring occasionally, until liquid has reduced by one half, about 2 to 3 minutes.

Add meat and meat juices, broth, lentils, potatoes, rutabaga, thyme and bay leaves. Stir gently to combine and bring to a boil. Cover pot and place in oven.

Bake until meat is tender when pierced with a fork, about 3 hours.

Remove from oven and let sit uncovered for 10 minutes. Using a slotted spoon, remove meat and vegetables to a large serving bowl. Stir sauce and pour over stew.

Beef Stew Recipe serves: 6

Source: http://www.ediblecommunities.com/toronto/ (Edible Toronto website)

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