RECIPE: Mustard Stout Stew
A mustard-y stout stew for a blustery day. This dish would go great with a pint of rich dark beer, but it is even better with a pint in the dish! A healthy amount of Worcestershire sauce also lends to the flavor of the braise, while Brussels sprouts, carrots, and leeks add a nice veggie presence to the meaty affair.
Mark Cockcroft
Ingredients
- 2 packages Maui Nui stew chunks
- 1 package Maui Nui venison broth or 2 cups low sodium beef broth
- 2 cups stout beer
- 1 large leek, white & pale green parts washed and cut in half and then into ¼” slices
- 1/2 cup Worcestershire sauce
- 1 heaping tbsp whole grain mustard
- 1 tsp coarsely ground black pepper
- 2 large carrots, peeled and cut into 1” chunks (about 2 cups)
- 1/2 lb Brussels sprouts, cut in half
- Fine sea salt
- 2 tbsp neutral vegetable oil
DIRECTIONS
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Pat the venison dry with a paper towel and season generously with salt. Add to the pot in one layer (cook in batches if necessary) and brown all over. Remove to a bowl and set aside.
Turn the heat down to medium-low and add a touch more oil if the pot looks dry. Add the leeks and a pinch of salt and cook, stirring often, until they have softened, about 3 to 5 minutes.
Add the beer, broth, Worcestershire sauce, mustard, black pepper, and the reserved meat. Turn the heat up to high and bring to a simmer. Lower the heat, cover, and simmer for 1 hour, stirring occasionally.
Add the carrots, cover, and cook for 30 more minutes.
Then add the Brussels sprouts and cook uncovered for another 30 minutes, adjusting the heat as necessary to maintain a gentle simmer.
The meat should be nice and tender, if not, simmer for another 10 to 15 minutes. Taste and add salt as necessary. Serve and enjoy!