Nothing will make a cold winter day feel better than a home-cooked stew. Executive Sous Chef, Bill Sallade at Tempe Mission Palms, created this recipe that is perfect for Sunday dinner, and will make even better Monday left-overs.
Hearty Beef and Lentil Stew with Brown Nut Ale Broth and Whipped Yukon Gold Potatoes
Beef and Lentil Stew:
8oz. New York Strip (Char Grilled then Diced)
3 Tbl. Rendered Bacon Fat
1 cup small diced Yellow Onion
½ cup small diced Carrot
½ cup small diced Celery
1Tbl. minced Garlic
1 sprig fresh Rosemary
2 sprig fresh Thyme
1 cup brown lentils (par-cooked)
1ea. Bottle Newcastle brown nut ale
1 Cup Demi Glace (Pre-prepared)
Salt + Pepper (to Taste)
Whipped Yukon Potatoes:
3 Cups Diced Yukon Gold potatoes
½ Cup Whole Butter
¼ Cup Cream
Salt + Pepper (To Taste)
Sear the grill marked and diced beef with bacon fat in heavy sauce pot for 3 minutes then add onions, carrots, celery, and garlic and sauté for 3 minutes or until onions are translucent. De-glaze the pot with the bottle of Newcastle beer and let reduce by half. After beer has reduced add the prepared demi glace, herbs, and pre-cooked lentils let simmer for 2 to 3 hours or until beef is tender and desired consistency is reached. (Remove sprigs of herbs once cooking process is finished). Finish with salt and pepper to taste.
For potatoes bring 1 quart water to boil, add potatoes, and cook until for tender. Strain well, then add butter, cream, salt, and pepper whip everything together well.
To serve fill cast iron skillet with stew. Place whipped potatoes in piping bag with large star pastry tip. Pipe potatoes onto stew and place in 400 degree oven for 10 minutes or until potatoes are golden brown. Serve hot.