Beef and Stout Stew

Name: Beef and Stout Stew
Yield: Serves 8
Ingredients: 6 ounces slab bacon (or 6 thick strips bacon), cut into 1-inch lardons (see note); Sunflower or other neutral-tasting oil; 3 pounds boneless chuck, cut into 2-inch pieces; Coarse salt and freshly ground pepper; 3 to 4 cups Basic Brown Stock (page 50), or Basic Chicken Stock (page 41); 1 medium onion, peeled and coarsely chopped (1 1/2 cups); 4 large garlic cloves, peeled and finely chopped (2 tablespoons); 12 ounces cremini mushrooms, trimmed, wiped clean, and halved; 2 tablespoons all-purpose flour, plus more if needed; 1 tablespoon dijon mustard; 7 sprigs fresh thyme; 3 small dried bay leaves; 2 cups stout (see note); 1 pound new potatoes or fingerlings, halved lengthwise (quartered, if large); 12 ounces cipollini onions, blanched and peeled (page 31); Coarse salt and freshly ground pepper; 1/2 cup grated fresh horseradish root (grated on the small holes of a box grater); 1 tablespoon white vinegar; 1 pound egg noodles, cooked according to package instructions; 1 to 2 carrots, peeled and cut into fine julienne (about 1 tablespoon per serving); 2 tablespoons coarsely chopped fresh dill

January 26, 2012

This stew is a variation on the well-known French favorite, boeuf bourguignon, also made with mushrooms and onions; here, stout replaces the red wine, but you could make the stew with either. There are a few steps that help enrich the flavor of this dish, all of which are classic in making some stews. First, lardons are cooked to render their fat for use in subsequent steps (they are added to the stew at the end, too). Next, the beef is browned and the pan deglazed to incorporate all of the tasty bits. Then, a bit of Dijon mustard is stirred into the aromatics. For even richer flavor, you can add about a half cup of glace de Viande (page 52) along with the stock. The stew is thickened with a small amount of flour and by simple reduction; that’s why the lid is kept partially askew while the stew simmers, to allow some moisture to escape. Buttery noodles make a perfect accompaniment, as they soak up some of the flavorful broth, while julienned carrots and freshly grated horseradish add fresh flavors—and a little textural contrast—to the otherwise rich dish.

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