Beef and Stout Stew
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.
Recipe information
Yield
Serves 8
Ingredients
For browning beef
For aromatics
For the stew
For garnish vegetables
For serving
Preparation
Step 1
Cook lardons In a large stockpot, combine the bacon and just enough oil to cover bottom of pot (about 2 tablespoons). Cook over medium heat, stirring occasionally, until the bacon just turns crisp and brown, about 7 minutes. Remove bacon with a slotted spoon, drain on paper towels, and pour off the rendered fat from the pot and reserve. (If necessary, wipe the pot with paper towels to remove any burned bits from the bottom before proceeding.)
Step 2
Brown meat Pat beef dry with paper towels, then season generously with salt and pepper. Return about 2 tablespoons bacon fat to the pot and set it over high heat. Cook the meat in batches to avoid crowding the pot, leaving ample room between pieces, and turn it as it cooks so that all sides are browned. Each batch should take a total of 3 to 4 minutes; as soon as it’s ready, transfer the batch to a large bowl and then continue with the next one. You may need to add more fat if the pot becomes too dry during cooking. Once all of the meat has been cooked, pour off the fat and reserve. Pour in 1 cup stock, and bring to a boil over high heat. Deglaze pot, scraping up browned bits from the bottom. Pour this over the meat in the bowl.
Step 3
Cook aromatics Return all of the reserved bacon fat to the pot (if necessary to coat bottom of pot, add 1 to 2 tablespoons oil), and set it over medium-high heat. Cook the onion and garlic until translucent, about 3 minutes, stirring fairly constantly. Stir in the mushrooms and cook until they begin to soften, about 2 minutes. (If the bottom of the pot is turning too dark, or the onions begin to stick, stir in about 1/4 cup stock.)
Step 4
Simmer stew Once the vegetables have softened, stir in the flour and mustard, and cook, stirring, 1 minute. Return the beef to the pot, along with any juices that have accumulated in the bowl, and the herbs. Pour in 2 cups stock and the stout (liquid should just cover meat). Bring the liquid to a full boil before reducing the heat so the stew is at a simmer. Partially cover pot, and simmer until the meat is tender (it should pull apart easily with a fork), about 1 1/2 hours, skimming and discarding fat occasionally.
Step 5
Cook garnish vegetables Put the potatoes and onions in the pot. If necessary, add more stock so everything is covered for even cooking. Simmer, partially covered, until potatoes are just tender when pierced with a knife, about 25 minutes. You’ll need to give the pot a good stir every now and then. Once the vegetables are tender, stir in the lardons. Season with salt and pepper.
Step 6
Serve Stir together the grated horseradish and vinegar. Place egg noodles in wide shallow bowls, then ladle the stew on top and garnish with carrots, dill, and the horseradish mixture.
MAKING LARDONS
Step 7
Sautéed bits of slab bacon, called lardons, are classic flavor builders and are often used as a garnish for salads and soups. To make lardons, cut the slices into strips about 1/2 inch by 2 inches, or dice into cubes. The bacon will shrink substantially when cooked. Cook the lardons in a couple of tablespoons oil over medium heat until brown and crisp, 5 to 10 minutes (or as described in the recipe). Transfer to paper towels to drain.
Ingredients
Step 8
Whenever possible, buy slab bacon rather than packaged slices. Slab bacon can be sliced as needed for each recipe (especially helpful when making lardons), and the leftovers can be easily frozen (either whole or sliced) in airtight freezer bags.
Step 9
Stout is a dry, very dark beer with a toasty flavor that some say has a hint of coffee. There are many types available, most originating in England or Ireland (notably Guinness). You will need 16 ounces for this recipe. A robust red wine, such as Burgundy or Cabernet Sauvignon, can be used instead.
