Subj : 3/17 St Patrick's Day - 4
To   : All
From : Dave Drum
Date : Sat Mar 16 2024 03:52 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Oven-Braised Guinness Beef Stew w/Horseradish Cream
 Categories: Beef, Beer, Vegetables, Herbs, Potatoes
      Yield: 6 servings
 
      3 lb Beef chuck; fat trimmed, cut
           - in 2" pieces
      2 tb + 1/3 c A-P flour
           Salt & black pepper
      4 tb Oil; more as needed
      3 lg Garlic cloves; chopped
      2    Dried shiitake mushrooms;
           - halved (opt)
      2 tb Tomato paste
      2 ts Packed brown sugar
      1 ts Unsweetened cocoa powder
      1 ts Onion powder
    1/2 ts Caraway seeds
    1/2 ts Instant espresso powder
  2 1/2 c  Guinness or other stout
           - beer
  2 1/2 c  Beef stock or broth
      2    Fresh thyme sprigs
      1 lb Red or Yukon gold potatoes;
           - in 1" to 2" pieces
  1 1/2 lb Root vegetables; peeled, in
           - 1" to 2" pieces
      1 tb Balsamic vinegar
      1 ts Worcestershire sauce
      1 ts Lemon juice; more to taste
    3/4 c  Sour cream
      3 tb Jarred horseradish
    1/4 c  Minced scallions or chives
 
  Set oven @ 325oF/165oC.
  
  In a large bowl, combine the beef and 2 tablespoons
  flour. Season generously with salt and pepper and toss
  to coat. In a Dutch oven, heat 2 tablespoons vegetable
  oil over medium-high. Working in batches, add the beef
  and let it brown on two sides, about 2 minutes per side.
  Add a bit more oil if the meat sticks. (You can brown it
  on more than two sides if you have time, but browning it
  on two sides is enough to build flavor and texture.)
  Transfer the browned beef to a bowl or plate.
  
  MAKE THE GRAVY: Reduce the heat to medium-low and add
  the remaining 2 tablespoons oil. Add the garlic, dried
  shiitakes (if using), tomato paste, brown sugar, cocoa,
  onion powder, caraway seeds and espresso powder. Cook,
  stirring constantly, until the mixture is fragrant and
  evenly combined, 1 to 2 minutes. (Reduce the heat to low
  or remove from the heat temporarily if the bottom of the
  pan threatens to burn.) Add the remaining ? cup flour
  and cook, stirring and scraping constantly, until the
  mixture forms a thick, dry paste, about 1 minute. Add
  the beer and stock. Increase the heat to high and bring
  to a boil, whisking constantly to scrape any browned
  bits from the bottom of the pan. Let it boil until
  smooth and thickened, about 1 minute. Season with salt
  and pepper and remove from the heat.
  
  Add the beef and any juices, thyme, potatoes and root
  vegetables. Cover and transfer to the oven. Cook until
  the beef and vegetables are tender, 2 to 2 1/2 hours.
  
  Add the vinegar, Worcestershire sauce and lemon juice.
  Taste, and season with more salt, pepper and lemon juice
  if necessary. (If the stew tastes flat, add more lemon
  juice first, then more salt and pepper; acid is key to
  making it taste lively. It may need a surprising amount
  of salt, especially if you have used unsalted or
  low-salt stock.) Discard the thyme.
  
  MAKE THE HORSERADISH CREAM: Stir together the sour
  cream, horseradish and scallions in a small bowl. Season
  with salt. Serve stew in bowls with a spoonful of the
  horseradish cream on top.
  
  By: Sarah DiGregorio
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Hypochondriac's Epitaph:  I told you that I was sick.
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