I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
Monday, February 4, 2019
TAVERN BEEF & ALE STEW
This is my version of an old tavern entree. You can buy puff pastry at your supermarket and serve puff pastry biscuits with the stew. The stew bakes in the oven for 3 hours. If you have a crockpot, you can let it cook even longer. If you prefer to make the stew without ale, just add another 1 ½ cups of beef broth.
2 T avocado oil
3 T unsalted butter
2 lbs beef chuck, cut into 2-inch chunks
1 large onion, coarsely chopped
16 white mushrooms, trimmed and cut in half
2 cloves garlic, minced
2 t fresh thyme leaves or dried thyme
6 carrots, cut into 2-inch chunks
1 small rutabaga, cut into 2-inch chunks
1 bottle (12 oz) brown ale
2 cups beef broth or stock
2 bay leaves
3 T softened unsalted butter
3 T all-purpose flour
Salt and freshly ground black pepper Vegetables
½ cup water
12 brussels sprouts, cut in half
8 broccoli florets
8 cauliflower florets
3 T unsalted butter
Preheat oven to 275 degrees F.
In a Dutch oven over medium-high heat, brown beef very well on both sides in oil.
Remove meat and set aside in a bowl.
Add butter and sauté the onion and mushrooms for a couple of minutes.
Add garlic and sauté another minute.
Add thyme, carrots, and rutabaga.
Deglaze the pan with ale, scraping up all of the brown particles with a wooden spoon.
Return the beef to the pot and add the beef broth and bay leaves.
Mix softened butter with the flour and add to the pot. Season to taste with salt and pepper.
Cover pot and bake in the oven for 3 hours.
About 30 minutes before beef is finished, bring water to a boil in a skillet.
Add the Brussels sprouts, broccoli, and cauliflower. Cover and let steam for 2 minutes.
Remove vegetables to a plate and pour out water.
Return skillet to the stove and melt butter, over medium heat.
Add vegetables and sauté for 2 minutes and season with salt and pepper.
Evenly divide the beef and broth with vegetables into four individual bowls.
Top with a puff pastry biscuit or serve with crusty bread or country rolls. Serves 4