Vermont Winter Beef Stew

 

This robust and unctuous beef stew gets a Green Mountain makeover using local beer, cellared winter vegetables, grass fed beef, and just a kiss of maple. If you are outside Vermont, use whatever similar ingredients you can find (hopefully locally) but make sure your maple is REAL. Enjoy this stew with some hearty whole grain bread topped with cultured butter, this is the quintessential wintertime feast!

What you will need

4 pounds Beef Chuck (preferably local, grassfed), 1" cubed

3 tablespoons Butter

3 tablespoons Kosher salt

3 tablespoons Black Peppercorn, coarsely ground

1/4 cup AP Flour

3 Sweet Onions (such as Vidallia), large dice

3 Leeks, cleaned and sliced

1 sprig Rosemary, chopped

4 Bay Leaves (5 if using dried)

1 teaspoon Crushed Red Chili

24 ounces Dark beer (I used Wolaver's Oatmeal Stout)

1 cup Maple Syrup (I used Grade B)

2 quarts Beef Stock (you may not need it all)

1 bunch Thyme, leaves only

3 Medium Parsnips, large dice

2 Medium Carrots, large dice

1 Turnip, large dice

3 Stalks Celery, large dice

3 pounds Yellow Fingerling (or Yukon) potatoes, cut into 1" pieces

3 tablespoons Red Wine Vinegar

Kosher Salt, to taste

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