Happy Thanksgiving!

Dutch Stew

1 pound of stew meat - I prefer Hereford from the Fresh Market here in Nashville, TN
1 small onion
handful of organic baby carrots
4 garlic cloves
1 celery root
1 leek
2 yukon gold potatoes
1 tsp sweet paprika powder
1 tsp sugar
2 tbsp coarse mustard
1 tbsp flour
1/2 tsp curry powder
1 cup beef broth
1 cup of german beer
salt & and fresh pepper
3 tbsp butter
fresh thyme
rice

1. Chop up the onion, garlic, cloves, and celery root and set aside in a bowl.
2. Cut your stew meat into small bites. Season the stew meat with the mustard, salt and pepper - rub rub
3. Melt 3 tablespoons of butter in a large pot, once melted add meat and cook for about a minute.
4. Add all the things you chopped in step one.
5. Stir it around till the meat begins to look a little more cooked, like a medium rare, if you cook it too much it will be tough. And add the paprika, flour, curry and sugar to sprinkle over the meat near the end of cooking. (Mix these ingredients in a separate bowl.)
6. Add 1 cup of beer and 1 cup of broth and the fresh thyme leaves.
7. Cover with a slightly tilted lid and simmer on very low for 75 minutes.
8. Welcome back! Now add your potatoes and one leak root (no leaves) and simmer for 35 minutes or until potatoes are tender.
9. Start tasting towards the end of cooking. By the way aren't you loving the delicious aroma! My house smelled like this wonderful stew for hours after cooking. You may want to add a little more salt and pepper at this point. Just taste and season accordingly.
10. Start cooking your rice after completing step 9. I would use a separate pot with fresh water, a beef bullion cube, and salt. Cook a cup of rice.
11. Once everything is cooked spoon the stew over just a little bit of rice. I like more stew than rice.

This recipe is slightly varied from one that I found on Dutch Girl Cooking

This meal is perfect for a winter day. Eat stew in front of a roaring fire :) Live Well - Kate