Beef Stew with Citrus and Porter

Ingredients

• Extra virgin olive oil
• 2 pounds beef stew meat (I used chuck), preferably grass fed, trimmed of excess fat and cut into 1-1 1/2 inch pieces (my children prefer the meat to be on the smaller side, feel free to cut larger pieces, keeping in mind that your cook time might be longer)
• 1 large onion, chopped
• Kosher salt
• Black pepper
• 1 1/2 cups chicken stock
• 1 spice bundle with 1 star anise pod, 2 black cardamom pods, ½ t whole allspice placed in the center of a square piece of cheesecloth and tied with kitchen twine
• 6 med-large carrots, peeled, sliced on the bias (about 3 cups)
• 1 celery root (about a pound) thoroughly scrubbed, peeled, trimmed and chopped into ½ inch pieces
• 4 large garlic cloves, peeled, trimmed, smashed with the flat side of a large knife
• 1 large juicy sweet orange (you’ll use the zest and juice see below)
• 1 Meyer lemon (you’ll use the zest)
• 1 cup porter beer (I like Sierra Nevada)
• 4 ounces kumquats, washed, quartered and seeded
• 12 shiitake mushrooms, washed, stemmed and sliced
• 1 teaspoon cornstarch + 3 t water for slurry (if desired)
• Chopped cilantro for serving

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