Winter beef stew with citrus and porter
Ragout and stew
My family recently purchased a share of local, grass fed beef, and I am always trying to come up with new ways to serve old favorites. While traditional beef stew is a loved by everyone in my family, I decided to turn it on its head, by creating a winter version that does not use potatoes or tomatoes. The resulting stew is a study in contrasts – bright citrus providing acidity, and a touch of sweetness, while dark spices (star anise, black cardamom, whole allspice) ground it in earthy flavors. Shiitake ups the umami, while porter and kumquats provide a bitter bridge that brings everything together.
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