
Mabon Beef Stew
Recipe by Justine Greene
Ingredients
- 2.5-3lbs stew beef, cubed into bite size pieces
- McCormick’s Steak Seasoning
- Dried Oregano – I use approx. 1-2 teaspoons on meat & again on veggies
- Dried Thyme – same approx measurement as oregano
- ½-1 cup Flour
- EVOO – drizzle for meat
- Veg Oil
- 3-4 carrots, peeled & chopped into bite size pieces
- 2-3 celery stalks, peeled & chopped into similar size pieces to carrots
- 1-2 leeks, sliced & chopped (soak in cold water to remove grit)
- 10-12 baby ‘bella mushrooms, cut into halves & quarters to bite size
- 3-5 cloves garlic, roughly chopped
- 2 tablespoons tomato paste
- 2 cups beef stock, room temperature
- 1 bottle light beer, such as Blue Moon – added to stock, to make 3 cups liquid – or – 1 bottle red beer, such as Killians or Pete’s Seasonal Brew for the Fall – or – 1 bottle dark beer, such as Guinness
- Worcestershire sauce – 2-3 good shakes of the bottle into liquids
- 2-3 cups water, just to cover
- 4-5 red potatoes, cubed into bite size pieces
- salt to taste
- cornstarch/water slurry – 1/4 cup cold water with 1-2 tablespoons cornstarch
All seasonings to taste
Instructions
season beef with steak seasoning, salt, drizzle of EVOO & dust evenly with flour. Allow to come to room temperature; chop root veggies (except potatoes) while allowing meat to come to room temp & marinate in EVOO & seasoning.
Heat stew pot; pour 1-2 tablespoons veg oil in bottom & allow to heat. Brown meat in batches; set browned/seared meat to side. Do not allow juices to run off plate; reserve juices with meat.
Add a little more veg oil to pan. Sauté till soft-the chopped veggies & ‘shrooms. Season veggies with Steak seasoning, oregano & thyme. Toss 1-2 garlic cloves into pot in last couple minutes. Add tomato paste & stir into veggies.
Add meat back to pot.
Add liquids & re-season with salt & pepper, to taste.
Bring to a boil, then reduce heat to simmer; allow to simmer, covered, for approximately 20 minutes.
Chop potatoes in last 5 minutes. Add potatoes to the pot; bring back to a boil, then reduce to medium heat. Allow to bubble away for another 20 minutes, or until the potatoes are soft to fork.
Mix cornstarch slurry (cold H2O & cornstarch.) Remove 1/2 cup stew broth from pot & blend in slurry, and then add back to pot, to thicken. Allow to bubble away for another 7-10 minutes, uncovered, to thicken slightly.
Serve with crusty bread & butter.
Cook’s Notes
I designed this recipe for Mabon, so I incorporated Fall harvest root veggies & Leeks. You could substitute/add onions, parsnips, etc. You could also substitute the beef with cubed lamb, prepared in the same manner. Any meat that is from a herd animal, basically, as Mabon is one of the Harvest Sabbats; the meat would be from animals that were slaughtered in preparation for the coming Fall and Winter, to stock larders when meats and vegetables were on short order while the Earth is at rest. I would not recommend any form of fowl, as the beef/game meats lend a level of complexity to the flavors appropriate for Mabon foods. However, if allergies/tastes/eating practices do not allow for red meat/game meat, throw in what you’d like. For an all veggie version, you might try full grown Portobello mushrooms, cut into cubes, lightly breaded as above, with the gills removed before breading. (The gills can lend a bitterness to the flavor when cooked over a long period of time.)
Serve with the same beer used to make stew. Conversely, replace beer with good red wine, or a merlot, for a deeper flavor. If carbs/complex sugars are at issue, do not use the flour on the beef & do not use as many root veggies. Remove potatoes entirely & consider replacing with gluten free/low carb orzo pasta to help with thickness, heartiness & texture. Do not remove cornstarch from recipe if possible, however, as it is the primary thickening agent. Could consider replacing with arrow root, possibly, but I have not tried that replacement.
Happy, Healthy, Blessed Mabon; don’t forget libation & a serving from your own plate for the Lady & the Lord, after your feast/meal. And of course, if you have familiars, letting them lick the bowl is a nice gesture, too.