Localvore Beef Stew
As our Eat Local Challenge rolls on, 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 12th – 18th, making this a budget-friendly option. 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 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.