Artisanal Beef Stew (Serves: 4 - 6)
Beef stew with Crispin Artisanal Reserve Cloudy Hard Cider
Ingredients
- 4 pounds boneless beef chuck. Well-trimmed & cut in to 2-inch thick chunks.
- 3 large yellow onions, halved and sliced ¼ inch thick.
- 22 Fl. Oz of The Saint - Crispin Artisanal Reserve cloudy hard apple cider using apple-wine fermented with Belgian Trappist beer yeasts and smoothed with organic maple syrup.
- 8 Fl. Oz (1 cup) beef broth.
- 3 tablespoons flour
- 2 tablespoons red currant jelly, divided.
- 2 tablespoons whole grain Dijon mustard.
- 1 tablespoon minced fresh garlic.
- 4-5 teaspoons (¼ stick) unsalted butter.
- 3 Bay Leaves
- 10 teaspoons olive oil, divided.
- 1 teaspoon minced fresh thyme
- Kosher salt & fresh ground black pepper.
Preparation
- Preheat an oven to 350 degrees.
- Dry the beef with paper towels.
- Season generously with kosher salt & fresh ground black pepper.
- Heat a large, heavy skillet over medium-high heat.
- When very hot (but not smoking) add 2 teaspoons olive oil, 1 teaspoon butter, and ¼ to ½ of the beef to the pan.
- Make sure not to crowd the pan.
- Sear 2 minutes on each side, and then transfer to a large thick-walled (usually cast iron) cooking pot with a tight-fitting lid when browned.
- Repeat 3 to 4 times with remaining beef, using 2 teaspoons oil an 1 teaspoon butter for each batch.
- Add 2 teaspoons oil & 1 teaspoon butter to the skillet, reduce heat to medium, add onions and ¼ teaspoon kosher salt. Cover and let cook for 5 minutes.
- Uncover the skillet, stir up the browned bits from the bottom of the pan with a wooden spoon. Saute until onions are limp and deeply golden. Stir occasionally. 15 minutes.
- Add garlic and toss with onions for about 30 seconds.
- Reduce heat to medium low, add flour and stir together for 3 minutes.
- Add broth, raise heat to a simmer, and transfer onions and broth to the cooking pot. (Be sure to scrape up browned bits from the bottom of the skillet).
- Add The Saint Artisanal Reserve cloudy hard cider, 1 tablespoon red currant jelly, thyme and bay leaves and bring to a simmer.
- Stir well, cover and transfer to cooking pot.
- Cook for 2 ½ to 3 hours., or until the beef is very tender.
- Stir in mustard and remaining red currant jelly.
- Season to taste with salt & black pepper.
Serving suggestions
- Serves 4 -6.
- Serve on plates with crisp, salty fries and a side salad of bitter greens with a Dijon mustard vinaigrette.
- This dish is best made 1 - 2 days ahead of time (although we don't bother anymore).
- Pair with Crispin Artisanal Reserve® cloudy hard apple ciders. The Saint is made with apple wine fermented with Belgian Trappist beer yeasts and smoothed with organic maple syrup. Honey Crisp is smoothed with organic honey. Serve over ice.
