Oatmeal Stout Beef Stew 

Prep time 20 minutes, Cook time 3 hours 10 minutes, Active time 90 minutes Total time 3 hours 15 minutes, Serves 6

Ingredients

1 quart (950 ml) oatmeal stout

3 tablespoons tomato paste (75 g)

1 tablespoon 27 g Asian fish sauce)

4 packets unflavored powdered gelatin (1 ounce; 30 g)

1 tablespoon 24 g soy sauce

1 tablespoon Worcestershire sauce

20 g Marmite

1 teaspoon porcini powder

2 tablespoons vegetable oil (probably Ghee)

3 pounds (1.25 kg) boneless beef chuck roast, cut into steaks, seared, then, 1-inch cubes

40 g Kosher salt

Lots of freshly ground black pepper

8 ounces (275 g) mushrooms, quartered (use wild mushrooms if available)

1 white onion, cut into 16 pieces, halved lengthwise, halved across, and quartered 

2 small ribs celery (approx. 3 ounces / 85 g) sliced, and diced tiny

3 cloves garlic, peeled

2 tablespoons all-purpose flour (20 g)

2 bay leaves

4 sprigs fresh thyme, fresh rosemary, and sage

2 pound (907 g) Yukon gold potatoes, cubed

Finish with one teaspoon of malt vinegar as you dial in salt.

Procedure

Weigh out 40 g salt. You will use all of it, but no more as you cook. This will keep you right about 1.5% salt, without accidentally over salting.

Slice the chuck roast into three large steaks of even thickness. Season the steaks generously with kosher salt and place them on a wire rack over a sheet pan. Let them rest at room temperature for one hour. (or in the fridge overnite.)

Preheat the oven to 300°F (150°C). In a bowl or large measuring cup, whisk together the oatmeal stout, tomato paste, fish sauce, gelatin, soy sauce, and Worcestershire sauce until smooth. Set aside.

Heat the vegetable oil (probably ghee) in a large enamel Dutch oven over medium heat. Sear the steaks one at a time, pressing lightly to maintain good contact. Brown each side deeply, about 4 to 5 minutes per side, building a dark crust and a layer of fond on the bottom of the pot. Transfer the steaks back to the rack to cool slightly. When manageable, cut the steaks into roughly 1-inch cubes, reserving all juices. Remove fat to your liking.

Place the beef cubes in a large bowl and toss thoroughly with the flour until the cubes are lightly and evenly coated.

Add the mushrooms directly to the Dutch oven and cook until they release their liquid, the liquid evaporates, and the mushrooms begin to brown. Leave the mushrooms in the pot.

Add the onion wedges, celery, and garlic on top of the mushrooms. As the vegetables release moisture, use a wooden spoon to scrape the fond from the bottom of the pot, deglazing naturally. (this probably happened with the shrooms) Continue cooking until the vegetables are softened and lightly browned, about 6 to 8 minutes.

Pour in the stout mixture and bring it just to a simmer while scraping the bottom to dissolve any remaining fond. Add the floured beef cubes and all accumulated juices to the pot and stir gently to combine. Add marmite, black pepper, porcini powder, the bay leaves sage, rosemary, and thyme. Cover the Dutch oven loosely, lid ajar, and transfer it to the oven. Braise for about 1½ hours, maintaining a slow, steady simmer.

Remove the Dutch oven from the oven and stir in the potatoes. Re-cover (lid ajar) and return the stew to the oven. Continue cooking until the beef and potatoes are fully tender and the stew has thickened naturally from the floured beef, about 1 hour.

Remove the pot from the oven. If necessary, set it over medium-low heat on the stovetop and simmer for up to 15 minutes to adjust the final consistency. Season to taste with salt malt vinegar, and fresh ground black pepper. Serve immediately, or cool and refrigerate for up to 5 days.