MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Guinness Beef Stew w/Horseradish Cream
Categories: Beef, Vegetables, Beer, Potatoes, Dairy
Yield: 6 servings

3 lb Beef chuck; fat trimmed, cut
- in 2" cubes
2 tb Plus 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 c Guinness or other stout
- beer
2 c Beef broth or stock
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

In a large mixing bowl, combine the beef and 2
tablespoons flour. Season generously with salt and
pepper and toss to coat. In a large skillet or 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 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 blended, 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 broth. Increase the heat to high and bring
to a boil, whisking constantly to scrape any browned
bits off the bottom of the pan. Let it boil until it is
smooth and noticeably thickened, about 1 minute. Season
with salt and pepper and remove from the heat.

Add the beef and any juices, the thyme, potatoes and
root vegetables to a 6 to 8 quart slow cooker. Add the
gravy and stir to combine. Cover and cook on low until
the beef and vegetables are tender, about 8 hours.

When ready to serve, 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
sprigs.

Make the horseradish sour cream: Stir together the sour
cream, horseradish and scallions in a small bowl. Season
with salt. Serve stew in low bowls with a spoonful of
the horseradish sour cream on top.

By: Sarah DiGregorio

Yield: 6 servings

RECIPE FROM: https://cooking.nytimes.com

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