Pioneering gourmet grocer Central Market celebrates its 20th anniversary this year, and to celebrate, the beloved chain is releasing the Central Market 20th Anniversary Cookbook: Celebrating Food, Celebrating Life, Celebrating People. With more than 120 recipes from professional chefs, longtime customers, and Central Market partners, this new cookbook is the perfect companion for experienced chefs and kitchen beginners alike.
One of the recipes comes from Trish Williamson, who contributed her late husband's Beef Stew with Belgian-Style Pale Ale recipe and remembers her husband's connection to the market fondly. "He loved Central Market—the people, the
products—and his interest in cooking increased and diversified because of
that connection."
Ingredients
2 tablespoons butter
2 tablespoons extra virgin olive oil
3 pounds top blade or flat iron steaks, cut into bite-size pieces
1 large onion, halved lengthwise and thickly sliced
1 cup sliced baby bella mushrooms
3 tablespoons all-purpose flour
2 12-ounce bottles of Belgian-style pale ale
3 bay leaves
½ cup chicken stock
2 teaspoons chopped dried thyme
Pinch of fresh nutmeg
1½ cups baby carrots
1 cup fresh or frozen baby peas
Instructions
In a large stockpot or casserole, melt 1 tablespoon of the butter and add 1 tablespoon of the olive oil; heat until sizzling.
Season the meat with salt and black pepper. Add half of the meat to the pot and cook over high heat until browned. Transfer meat to a large plate and repeat with remaining butter and olive oil, removing second batch of meat to the plate also.
Add the onion and mushrooms to the pot and cook, stirring, until lightly browned.
Sprinkle the flour over the vegetables and stir well. Stir in the pale ale and bay leaves, scraping up any browned bits on the bottom of the pan.
Add chicken stock, thyme, nutmeg, and meat to the pot, along with any accumulated juices. Bring to a boil, skimming the surface as needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour.
Add carrots, cover, and simmer until tender, approximately 15 minutes. Add peas and simmer for 5 minutes longer. Season with salt and pepper, discard bay leaves, and serve over mashed potatoes or creamy polenta.
