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

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