Localvore Beef Stew
The cool, crisp feeling in the autumn air has us craving a hearty stew, and since we’re in the final week of our Eat Local Month celebration, it makes good sense to cook up a stew that celebrates the many local veggies that are abundant this time of year. This Localvore Beef Stew will satisfy your autumnal soup cravings, and satisfy your wallet, as most of the ingredients are featured in our weekly sale this week! Feel free to use this recipe as a general framework and get creative with the add-ins. That’s the beauty of a stew; it’s a perfect way to take advantage of the abundant veggies that are exploding from your garden (or our produce department) this time of year! Make an extra large batch and stash the leftovers in the freezer for a cold winter day when your garden is just a memory.
Begin by chopping and prepping the onion, celeriac, garlic, carrots, red potatoes, kale, and tomatoes. Place a large soup pot over high heat and add the oil. Once the oil is good and hot, add the stew beef along with a sprinkle of salt & pepper. Toss until the beef is browned on the outsides, 1-2 minutes. Remove the beef from the pot and set aside. Add the onion, celeriac, garlic, and carrots, then reduce heat to medium. Cook, stirring occasionally until veggies are softened (about 8 minutes). Add a 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, and return the beef to the pot. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 40 minutes – 1 hour until beef and veggies are tender. Serve with warm, crusty local bread.