The perfect big cup for winter stew by Andrea Brown of Fire Garden Pottery in Boston, MA.
Beef and Oyster Stew
Ingredients
- 2 tbsp flour
- ½ tsp salt
- ¼ tsp pepper
- 1 lbs grass-fed stew beef, cut into 1 1/2 inch pieces
- 2 tbsp vegetable oil
- 1 large yellow onion, diced
- 1 cup sliced button mushrooms
- 4 carrots, sliced into rounds
- 2 large potatoes, cut into cubes
- 1 12-ounce bottle Guinness Extra Stout
- 3 cups beef stock
- 2 tbsp Worcestershire sauce
- 12 fresh shucked oyster, juices reserved
Instructions
- Put flour in a large bowl and stir in salt and pepper. Toss the beef in the mixture to coat. In a large stewpot, heat the oil over medium-high heat and sear the beef until browned on all sides. Remove the beef from pot and set aside.
- Add the onion, mushroom, and carrots to the stewpot and cook over medium-high heat until lightly browned, around 7 minutes (adding additional oil to the pan if necessary). Return the beef to the pan and add the potatoes, Guinness, beef stock, and Worcestershire sauce.
- Cover the pot and simmer over medium-low heat for 1-1/2 to 2 hours, until beef is tender and gravy has thickened. If you prefer a thinner stew, add additional broth or water periodically. At the end of cooking, add the oysters and their juices and simmer briefly until oysters are just heated through.
- Serve with a warm, crusty loaf of bread and a pint of Guinness. (Or keep it local with a nice oatmeal stout from Mayflower Brewing!)
Notes
