Make Ahead Tip: Up to 2 day before, re-heat over medium/low.
- * 2 teaspoons vegetable oil
- * 2 pounds stew meat from the shoulder or boneless short ribs ½ inch cubes
- * 1 Tablespoon butter
- 1 medium white onion, sliced into 8ths
- ½ cup Guinness
- 4 cups beef broth
- 3 Tablespoons balsamic vinegar
- 5 sprigs thyme
- 1 bay leaf
- 2 teaspoons garlic, minced
- 2 Tablespoons tomato paste
- 1 ½ cups carrots, 1 inch cubes
- 1 ½ cups leeks, ½ inch sliced rounds, discard green top
- 2 cups rutabaga, peeled ½ inch dice
- 2-3 tablespoons cornstarch
- 1 Tablespoon lemon juice
- 1 Tablespoon water
- Salt and pepper
- Liberally season the meat with salt and pepper.
- In a large, wide heavy bottomed pot over high heat add vegetable oil.
- Once the oil is hot add the meat (don’t over crowd, work in batches if need be). Brown the meat on all sides. Turn the heat down to medium, remove the meat and place in a bowl.
- Add the butter and onions to the pot, stir.
- Pour in the Guinness, beef broth and balsamic, scrape the bottom of the pot. Stir in the thyme, bay leaf, garlic and tomato paste. Bring to a simmer and reduce for 15 minutes.
- Add the carrot, leeks, rutabaga and meat back into the pot. Bring to a light simmer, cover and lightly simmer for 1 ½ -2 hours (Don’t let it boil or it will toughen the meat).
- In a small bowl mix cornstarch (3 Tablespoons if you want it thicker and only 2 for a thinner sauce), lemon juice and cold water together. Whisk the lemon juice into the stew and simmer for 10 minutes.