Subj : Crockpot N.Y. Times - 62
To   : All
From : Dave Drum
Date : Thu Apr 04 2024 03:45 pm

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     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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