Beef Stew with Citrus and Porter

Course Main Dishes

Ingredients in this Recipe

1 1/2 cup chicken stock
1 celery root (about a pound) thoroughly scrubbed, peeled, trimmed and chopped into ½ inch pieces
1 cup porter beer (I like Sierra Nevada)
1 large juicy sweet orange (you’ll use the zest and juice see below)
1 large onion, chopped
1 Meyer lemon (you’ll use the zest)
1 spice bundle with 1 anise" itemprop="name">star anise pod, 2 black cardamom pods, ½ t whole allspice placed in the center of a square piece of cheesecloth and tied with kitchen twine
1 teaspoon cornstarch + 3 t water for slurry (if desired)
12 shiitake mushrooms, washed, stemmed and sliced
2 pounds beef stew meat (I used chuck), preferably grass fed, trimmed of excess fat and cut into 1 1 1/2 inch pieces (my children prefer the meat to be on the smaller side, feel free to cut larger pieces, keeping in mind that your cook time might be longe
4 large garlic cloves, peeled, trimmed, smashed with the flat side of a large knife
4 ounces kumquats, washed, quartered and seeded
6 med large carrots, peeled, sliced on the bias (about 3 cups)
Black pepper
Chopped cilantro for serving
Extra virgin olive oil
Kosher salt

See Full Recipe at Food52