Localvore Beef Stew
As our September Eat Local Challenge winds to a close, we’re excited to share this celebration of local ingredients known as Localvore Beef Stew. It combines many locally-grown items that you’ll find in our weekly sale from September 24th – 30th, making this a perfect budget-friendly one-pot meal. We also think you’ll love the flexibility of this recipe, as it can be a catch-all for the abundance of produce coming out of your late summer/early fall garden. That’s why you’ll find celeriac in this recipe in the place of the more traditional celery since celeriac is more likely available from a local farm this time of year and offers a very similar flavor profile. No celeriac? No problem! Just use celery, instead.
Heat oil/fat in a large soup pot over high heat. Once the oil is hot, add the stew beef and season with salt & pepper. Toss until beef is browned on the outsides, 1-2 minutes. Remove beef from the pot and set aside. Reduce heat to medium and add the onion, celeriac, garlic, and carrots. Cook, stirring occasionally until softened. Add a generous splash of dark beer to deglaze the pan, scraping any browned bits from the bottom. Add the water/broth, potatoes, kale, tomatoes, rosemary, bay, salt & pepper. Return the beef to the pot. Bring to a gentle boil, then reduce heat to low. Simmer, stirring occasionally, for about an hour.