Beef Stew with Citrus and Porter

By • January 17, 2012 • 8 Comments



Author Notes: My family recently purchased a share of local, grass fed beef, and I am always trying to come up with new ways to serve old favorites. While traditional beef stew is a loved by everyone in my family, I decided to turn it on its head, by creating a winter version that does not use potatoes or tomatoes. The resulting stew is a study in contrasts – bright citrus providing acidity, and a touch of sweetness, while dark spices (star anise, black cardamom, whole allspice) ground it in earthy flavors. Shiitake ups the umami, while porter and kumquats provide a bitter bridge that brings everything together. gingerroot

Serves 6-8

  • Extra virgin olive oil
  • 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 longer)
  • 1 large onion, chopped
  • Kosher salt
  • Black pepper
  • 1 1/2 cup chicken stock
  • 1 spice bundle with 1 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
  • 6 med-large carrots, peeled, sliced on the bias (about 3 cups)
  • 1 celery root (about a pound) thoroughly scrubbed, peeled, trimmed and chopped into ½ inch pieces
  • 4 large garlic cloves, peeled, trimmed, smashed with the flat side of a large knife
  • 1 large juicy sweet orange (you’ll use the zest and juice see below)
  • 1 Meyer lemon (you’ll use the zest)
  • 1 cup porter beer (I like Sierra Nevada)
  • 4 ounces kumquats, washed, quartered and seeded
  • 12 shiitake mushrooms, washed, stemmed and sliced
  • 1 teaspoon cornstarch + 3 t water for slurry (if desired)
  • Chopped cilantro for serving
  1. In a Dutch oven, heat a tablespoon of olive oil over medium heat. Pat meat dry with a paper towel. Add meat to pot in a single layer, making sure not to crowd the pieces. Season meat with a sprinkle of salt and a few grinds of pepper and cook, browning each side and turning, about 4 minutes. Transfer browned meat to a clean bowl. Repeat with remaining meat, about 4 minutes more, adding a bit more oil if necessary to prevent sticking.
  2. Once you have browned all the meat, add a bit more oil to pan, and then add the chopped onions. Cook onions until they are fragrant and start to become translucent. If you find that your onions start to burn, add a splash of chicken stock. Return meat to pan. Add 1 ½ cups chicken stock and spice bundle. Cover pot, bring mixture to a boil and then reduce heat to low. Allow mixture to simmer for one hour.
  3. Preheat oven to 400°F.
  4. When beef-spice mixture has simmered for 50 minutes, get your root vegetables roasting. Place carrots and celery root on a large rimmed half sheet pan. Zest orange and lemon over vegetables on pan and season mixture with salt and a few good glugs of olive oil, and then toss to combine. Add smashed garlic cloves to pan as well. Roast until tender, about 20 minutes, shaking pan and tossing vegetables with a wooden spoon half way through. Slice your zested orange in half-crosswise, and then cut each half in two.
  5. At 70 minutes, when your root vegetables are roasted, taste your meat; if you cut pieces into 1-inch cubes, they should be soft and tender. If they need a little more time, continue to simmer stew, checking after another 10. Once meat is tender, add roasted vegetables (be sure to scrape pan to get all the zest), porter, orange juice – squeeze the quarters right into the pot, prepared kumquats and shiitakes. Gently stir to combine. Cover pot, bring mixture to a boil and then reduce to a simmer. Allow stew to bubble away for 30-35 minutes more. Taste for salt and adjust as necessary. Stew sauce is on the thin side, so if you'd like a thicker sauce, make a cornstarch slurry and stir mixture into bubbling stew. Remove spice bundle and discard. Serve stew over rice with cilantro on top if desired. This is delicious immediately, but also excellent the next day. Enjoy!
  6. Note: This can be made through step 2 one day ahead. Allow stew to cool slightly, cover and refrigerate overnight. When ready to finish stew, skim any excess fat before proceeding with step 3.
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Comments (8) Questions (0)

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over 2 years ago cookinginvictoria

This looks delicious. Stew is one of my favorite winter comfort foods, and this is such a creative recipe. I love the combination of beef chuck with the dark, earthy spices and the addition of orange, Meyer lemon and kumquats. This is definitely going on my list of recipes to try!

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over 2 years ago gingerroot

Oh thank you so much, cookinginvictoria! I was really happy with the way the flavors came together. I hope you and your family enjoy it if you try it - and would love to hear your thoughts about it.

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over 2 years ago Bevi

This sounds so good. I can't wait to try it!

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over 2 years ago gingerroot

Thanks, Bevi! Let me know what you think if you do try it.

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over 2 years ago hardlikearmour

hardlikearmour is a trusted home cook.

It's been kind of blustery here for a couple of days. This stew looks like perfect comfort food. I love the brightness the citrus must add.

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over 2 years ago gingerroot

Thanks, hla! The bright citrus is a lovely contrast to the dark, earthier flavors.

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over 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Looks fantastic, just got a bunch of grass fed beef from my CSA, would love to give this a try. Csn I leave out the kumquats? Would it impact the flavor?

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over 2 years ago gingerroot

Thank you, sdebrango! While the kumquats impart a pleasantly bitter bite, you still get the flavor from the zest and juice of the other citrus, so I think leaving them out is fine. I hope you enjoy this if you do try it, and would love to hear your thoughts.