Back to Your Roots Stew

Yield: 4-6 Servings depending on presentation

 

 

Ingredients:

2 pounds beef or venison stew meat

1/3 cup flour

3/8 teaspoons salt

¼ teaspoon black pepper, freshly ground

3 Tablespoons grapeseed oil

6 shallots, peeled and cut into bite-sized pieces, approximately 1 cup

3 cups rutabaga peeled and cut in 1/2″ cubes

1 cup fingerling carrots, peeled and cut on the diagonal into 1/2” pieces

2 cups turnip, peeled and cut into 1/2″ cubes

½ cup parsnip, peeled and cut on the diagonal into 1/2” pieces, larger pieces may need to be cut in half lengthwise

1 ½ cups baking potato, peeled and cut into 1/2″ cubes

3 teaspoons unsalted butter, divided

3 cups beef or venison stock

½ cup porter beer (optional)

1/3 cup apple cider reduction

1 ½ teaspoons fresh thyme leaves or 1/2 teaspoon, dried

1 ½ teaspoons dried rosemary, crumbled

1 teaspoon minced and crushed garlic

1 teaspoon whole Dijon mustard

¼ teaspoon minced fresh rosemary leaves

¼ cup sour cream

 

 

Instructions

 

Preheat oven to 275°f.

Combine the flour and pepper in a bowl, add the beef and toss to coat well.

Heat 2 teaspoons of the oil in large cast iron skillet.

Add the beef a few pieces at a time; do not overcrowd.

Fry, turning the pieces with tongs until the beef is browned on all sides, about 5 minutes per batch; add more oil, if needed, between batches.

Place meat in a Dutch oven.

Place a tablespoon of butter and a tablespoon of grapeseed oil in the cast iron skillet over medium heat.

When the butter has melted, add the shallots. Sauté for 2 minutes.

Add the remaining vegetables and saute for 5 minutes or until the vegetables have softened around the edges.

Combine the stock, Dijon mustard, apple cider reduction, and porter beer in a saucepan and warm. Do not simmer.

Sprinkle any remaining dredging flour, the thyme and rosemary over the vegetables.

Stir to coat the vegetables. Continue to saute 2-3 minutes or until the flour is golden and the herbs are fragrant.

Add the vegetables to meat in the Dutch oven.

Pour the the beef stock mixture over the meat and vegetables.

Scrape the bottom of the cast iron skillet to remove any fond. Add to the meat and vegetables.

Cover the Dutch oven with a tight fitting lid and place in the pre-heated oven.

The meat and vegetables should stew at a slow simmer for 3 hours. Do not allow it to boil.

Remove the lid and cook for an additional hour.

Remove from the oven and add 2 tablespoons butter and sour cream. Gently stir unitl the butter melts.

Allow the stew to cool for about 15 minutes so that it thickens slightly before serving.

Serve with crusty buttered bread or over mashed potatoes or wide egg noodles.