SoChatti Honduras & Stout Stew

Cold weather = stew weather! Satisfy your stew fix with this delicious SoChatti Honduras & Stout Stew Recipe by local chef, Claire Rutledge. (Serves 4) 

Ingredients:

• 1 To-Go of SoChatti Honduras
• 4 cloves garlic minced
• 1 medium white onion minced
• 2 large carrots peeled sliced into half inch rounds
• 8 oz container of fresh baby mushrooms sliced
• 2 large red potatoes or turnips cut into 2” pieces 
• 2 large celery ribs sliced into half inch pieces 
• 32 oz carton of beef stock
• 1 pound beef stew meat cut into 1” pieces 
• 1 can of dark stout beer
• Sprigs of rosemary, thyme, and 1 bay leaf tied together with kitchen twine (or leave loose and take out before serving)
• Neutral oil or fat of choice for cooking
• Salt and pepper to taste

Instructions:

1. On the stove, heat up a dutch oven or large pot with just enough oil or fat to coat the bottom.
2. Pat dry stew meat and sprinkle with salt, and then place in pot to brown (do not crowd, so this may be done in sections).
3. Once meat is well browned, take out and set aside.
4. Place onions in pot and cook until almost caramelized. Take out and set aside with beef.
5. Lightly saute garlic, mushrooms, celery, and carrots before adding in the can of stout and SoChatti Honduras To-Go.
6. Cook until it begins to reduce, making sure to loosen any caramelization from the bottom.
7. Add back in the beef and onions along with potatoes or turnips.
8. Pour in beef stock enough to cover all ingredients plus 1”.
9. Place herbs on top, turn burner to a medium setting and cover.
10. Let the pot come to a low boil, stir, then turn down to a simmer.
11. Let simmer for 1-2 hours, checking for doneness and making sure liquid does not reduce below ingredients. Add more stock or water if needed.
12. Once the beef and vegetables are tender, remove herbs and taste to add in salt and pepper as desired. 
13. Serve alongside your favorite bread!