Tuesday, January 25, 2011

Buffalo Guinness Stew


I love soups and stews in the winter. Here's an easy and delicious recipe for a succulent, hearty stew made with flavorful and healthy ingredients. You won't need that fried chicken/Taco Bell winter layer if cook and enjoy a meal that warms the soul (I just went all Nigella with that sentence).

1 pound lean buffalo stew meat (sold by Cibola Farms at local farmers markets)
3 tablespoons olive oil
1 can Guinness or other dark ale
1/4 cup flour
1/2 cup brown sugar
10 baby Bella mushrooms, sliced
2 cups beef or vegetable stock
1 bunch celery stalks, quartered and sliced
1 pound carrots, cut into medium chunks
1 yellow onion, diced
1 small shallot, diced
4 sprigs thyme, leaves removed from sprigs
1/4 teaspoon smoked salt
1 tablespoon soy sauce
Salt and pepper
Brown stew meat and onions in oil in Dutch oven or other heavy-bottomed ban, at medium-high heat. Stir in thyme, carrots, celery, mushrooms, and shallot, stirring continuously, until the vegetables begin to soften. Season with salt, pepper, and soy sauce. Add flour to coat vegetables evenly. If the flour browns slightly, this will increase the flavor. Add stock, Guinness, smoked salt, and brown sugar. Make sure to stir to ensure nothing sticks to the bottom of the pan and all ingredients are incorporated. Cover and set on low-medium heat for 1.5 hours, or until meat and vegetables are fork tender. 

Serve with a freshly-tossed salad and warm whole grain baguette.


Carrie said...

OH MY GOSH this looks so delicious. I'm definitely making this next week for dinner. Or perhaps I should make it tomorrow night for our impending snow-doom...thanks for sharing!

W. Mark Felt, Sr. said...

Looking at the miserable commuting conditions today, I think tonight would be a perfect night for the stew.