Texan Magazine
From the Kitchen Of International Executive Chef Eduard Peyer
A great comfort food for autumn and cooler days.
The beef can be replaced with lamb to make it more authentic.
If you prefer the stew with lamb, use a well-trimmed boneless leg of lamb.
INGREDIENTS
2 lbs. of Beef Chuck cut in ¾ inch cubes
4 each peeled carrots, cut in ½ inch chunks
1 celery heart, cut in ½ inch chunks
1 white onion, large chunks
1 small head of white cabbage, cut in one inch squares
¾ quart of beef or chicken stock
¾ quart of Stout or any kind of dark beer
2 to 3 Bay leaves
1 teaspoon of cracked Juniper Berries
½ cup of coarsely chopped parsley
Sea Salt & Pepper to taste
PREPARATION OF STEW
1) Use a Dutch Oven and place the cubed meat on the bottom of Dutch Oven
2) Pour hot water just enough to cover the meat and bring to a fast boil (Blanching)
After boiling, rinse meat under cold water until it appears cleaned
FINISH THE STEW
Clean Dutch Oven and place the blanched meat into the Dutch Oven
Add stout and beef stock until well covered
Add Bay Leaves and cracked Juniper
Season with Sea Salt and Pepper
Simmer slowly for approximately one hour
Add all vegetables and mix
Maker sure meat and vegetables are covered with Stout and beef stock
Place covered Dutch Oven into the oven at 350 to 375F
Simmer for approximately one hour until meat is tender
Check the Meat for tenderness OFTEN!
Serve with creamy Mashers and chilled Guinness Beer and Irish Soda Bread
BON APPETIT !!
