A little while ago, we had the most delicious dinner with our dear friends (and uber-talented people) Erin and Justin. Not only can Justin cook – and cook really well (he made this amazing stew), he is also a talented Montreal artist. Oh, and my friend Erin, well she’s in a band called Nightwood. She sings and plays guitar. Need I say more? By association alone, I feel just a little bit cooler. You should check them both out. And you should make this stew. It’s divine. Comfort food at it’s very best. Did I mention the two sticks of butter?
1-1.5 pounds stewing beef. Fat trimmed cut into 1 inch cubes.
1 pound bacon
6 cloves minced garlic.
6 cups beef stock.
16 oz. can of Guinness beer.
2 tablespoons tomato paste.
1 tablespoon sugar.
1 tablespoon dried thyme.
1 tablespoon Worcestershire sauce.
2 bay leaves.
2 pounds russet potatoes peeled cut into half inch pieces.
1 pound turnip peeled cut into half inch pieces.
1 large onion chopped.
2 cups peeled carrots cut into half inch pieces.
2 sticks butter.
1 cup flour.
Salt and pepper.
Mix flour, salt and pepper together in a bowl. Coat all pieces of beef in flour. Heat olive oil in heavy pot over medium high heat. Add beef and saute until brown on all sides, 5 to 10 minutes. Add garlic and saute 1 minute more. Add beef stock, beer, tomato paste, sugar, thyme, Worcestershire and bay leaves. Stir to combine. Briing mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.
Meanwhile, melt half a stick of butter in another large pot over medium heat. Add potatoes, turnips, onion, and carrots. Saute vegetables until golden, about 20 minutes. Add vegetables to beef stew. Simmer uncovered until beef and vegetables are tender, about 45 minutes.
Cut bacon into small pieces and crisp in another pan. Add crisp bacon to stew mixture.
In small pan melt one stick of butter and whisk in some of the flour mixture from the beginning, until a nice thick rue is formed. Add rue to stew and stir to thicken. Discard bay leaves and enjoy!