I really couldn’t come up with a more appealing or catchy name for this dish. This dish sounds as rustic as it is, and if you love comfort food as much as me it’s for you. This dish has big chunks of perfectly cooked tender beef, but I think the star of the dish are the root vegetables.
Plan this dish early in the day so it has time to sit and develop the flavors. Plan on 4 hours prep, cooking and rest time.
3 1/2 # of beef chuck cut into 2 inch cubes
2 Tbsp canola oil
¼ cup ap flour
Salt and pepper
1 onion medium dice
2 parsnip 1-½ inch cut
2 large carrot 1-½ inch cut
1 rutabaga 1-½ inch cut
2 stalks celery 1-½ inch cut
1 Tbsp tomato paste
2 bay leaf
1 ½ cup red wine
1 ½ cup vegetable stock
3 Tbsp butter soft
3 Tbsp flour
Flour the beef and season with salt and pepper. In a large bottomed dutch oven add oil and heat, once oil is hot add beef in the bottom of the pan. Don’t over crowd and allow beef to sear well on all sides and develop a nice crust. Do this in batches and take your time. Once your beef is completed add all beef back and the onions to the dutch oven and allow onions to soften 3-4 minutes. Add tomato paste, red wine and vegetable stock and vegetables and bring to a boil, put a lid on it and place in a 300 degree oven. Cook for 2 ½ hours and take out and check the tenderness of beef and vegetables. Degrease liquid if there is too much fat. Combine 3 tbsp of soft butter with 3 tbsp of flour to make a paste, bring stew back to a boil and mix flour paste into stew and stir to thicken for 5 minutes. Turn off stew and taste for salt and pepper and adjust. Place the lid on stew and let rest for an hour before serving. I served this with mashed potatoes. This recipe could feed 4-6 lucky people.
Enjoy-Peter
Leave a Reply