Boozy Beef Stew

I am not a huge red meat lover or eater, but I do get the urge to have it every now and then.  This is just an awesome, solid, hearty stew with the right amount of meat to veggie ratio and booze.  I made it for adults and it would be a different recipe and end product without the beer and red wine in it.  Celery root, black garlic and fresh turmeric are my secret weapons.  This is an adaptation of Martha Stewart's Stout and Beef Stew served over Egg Noodles.  After making that recipe and rehab-ing it on my own, I have to say mine is definitely more dimensional in flavors...and served with my original, savory pumpkin sage sticky buns...mmmm.  Low and slow is the key to the beef absorbing all these flavors and melting in you mouth.  This could easily be prepared in a crock pot too!

Boozy Beef Stew

Adapted from Martha Stewart's "Stout and Beef Stew Served Over Egg Noodles"
Serves 6

2 strips thick-cut bacon cut into 1 inch pieces

1 T canola oil

2.5 lbs beef chuck, cut in 1 1/2 inch pieces 

course salt and fresh ground pepper

1/2c dry red wine

2 cups chicken stock

1 large sweet onion, coarsely chopped

1 large shallot, chopped

4 cloves of black garlic OR 2 garlic cloves, minced

1 T fresh turmeric, minced

8 oz of baby bella mushrooms, stems trimmed, caps wiped clean and then quartered or halved, depending on the size

1lb yukon gold potatoes, washed,  cut in 1 inch chunks

1 1/2 cup of celery root, 1 inch chunks

2 t all-purpose flour

2t Dijon or stone ground mustard

1 bottle of dark, stout beer (I had San Adams Black Label Lager on hand to use, but I have used Guinness in the past)

6 stems of fresh thyme

2 bay leaves

 1.  In a dutch oven or casserole stew pot, cook the bacon with 1/2T of canola oil, over medium heat until crisp and brown.  Drain on a paper towel.  Pour the 1/2 of fat into a small bowl, set aside.

2.  Heat the fat on med-high until hot.  Season the beef with salt and pepper.  Working batches, cook the beef until browned on all sides, 2-3 minutes.  Using a slotted spoon, transfer beef to a bowl.  Add the rest of the fat half way through cooking the batches of beef or as needed.

3.  Remove the fat once again from the pot and add 1/2 cup red wine to the pot, stirring and scraping the bottom, for 1 minute.  Pour this over the meat.

4.  Heat the other 1/2T of canola oil in the pot.  Add the onion, shallot, turmeric, garlic and cook for about 10 minutes.  Feel free to add a little bit more wine and a splash of balsamic vinegar.  Stir in the mushrooms and cook for 2-3 minutes.  Sprinkle the flour over the veggies, add the mustard, and cook stirring constantly for 1 minute.

5.  Return the beef to the pot.  Add the stock, the beer, thyme, and bay leaves.  Bring to a boil.  Reduce heat, and simmer, partially covered for at least 2- 2 1/2 hours.  Stir occasionally.  If it begins to look too dry, add more chicken broth as needed.

6.  Add the potatoes and celery root the last 25-30 minutes of the cooking time.  They should tender not mushy at serving time.  You can add the bacon back into it if you want.  Season with salt and pepper.
Ladle into bowls, serve with crusty bread or my pumpkin sage sticky buns.