Beef and Root Vegetable Stew

Beef and Root Vegetables Stew (Finished)Way at the top of the list of beef stew sins are: a) taking your stew out of the oven too early thereby ending up with beef that is tough and hard to chew, and b) making a broth that is too watery. This stew takes those two sins and whips them in the arse.

How does it do that? Well, first of all, it has a 1/2 bottle of wine in it. The wine gives the broth a wonderfully deep, rich taste and–though I haven’t conducted any sceintific experiments–I think the acidity of the wine helps to break down the beef fibers to make it oh-so-tender.

 

Beef and Root Vegetables Stew

 

 

I adapted this recipe from Jamie Oliver, who says that he tried to make this stew like any other beef stew or boeuf bourguignon recipe, where you first brown the meat, then add the vegetables. But, he said this particular stew came out better without browning the meat at all and just adding the vegetables at the same time. That’s great news for us, because it’s that much easier to make!

 

 

 

 

Beef and Root Vegetables Stew 2

While Jamie’s recipe called for parsnips and Jerusalem artichokes, I used what I had from the farm–turnips instead of parsnips–and I nixed the Jerusalem artichokes because they are just so freakin’ expensive. One note: I do not peel my root vegetables. I just don’t think it’s necessary when you’re using organically-grown veggies. Besides, how many people have eaten potato skins before? The skin of the carrot or the turnip is the same thing, right? Just wash ’em up real good! Besides, I don’t think a little dirt will hurt you. It’s called terroir–when the food takes on the flavor of the place it was grown. Yeah, this generally refers to wine…but I think it could be true with carrots too.

 

 

Beef and Root Vegetable Stew (wine)

Remember, you’re going to be adding a 1/2 bottle of wine to this. I admit, it is hard for me to pour a 1/2 bottle of wine into the pot, thinking about putting it to better use (by actually drinking it), but it is well worth it. I usually choose a wine that I would normally drink anyway (do NOT buy a bottle that you wouldn’t normally drink…it will taste in the stew like it tastes in the glass, so you’ll want to buy something you like. And don’t–under any circumstances–buy cooking wine. It will taste terrible). I really like this line of wines called “Just.” You can find them at Whole Foods and they are under $10.00. They are great for cooking with or for your regular weekday wine intake, when you don’t need anything too fancy, but you also don’t want to drink something icky. Half goes in the stew, and half goes in my tummy while I cook! It’s already a party and I haven’t even eaten anything yet!

 

 

Beef and Root Vegetable Stew (finished on stove)

This stew cooks for a while in the oven (3-4 hours). Don’t take it out a moment sooner than that! You want the beef to be nice and tender and to fall apart under your fork. By all means, test it first. I will tell you, the smell of this stew in your kitchen (and throughout your house) is a wonderful, comforting, warm smell, and it is totally worth the wait.

When you take the stew out of the oven, just before serving, add the garlic/rosemary/lemon mixture. It is so fragrant and adds a phenomenal touch to the stew. Don’t skip it! By the way, I made some cornbread to go with this, and it made for great dipping.

As you can see by the picture below, my dog Jack was all-too-happy with this recipe. I shared a little with him, but saved most of it for leftovers. It made for a great weeknight dinner the second time around.

 

 

Beef and Root Vegetable Stew (adapted from Jamie Oliver’s Jool’s Favourite Beef Stew)Beef and Root Vegetable Stew (Jack Sniffing)

olive oil

Tablespoon of butter

1 onion, peeled and chopped

a handful of fresh sage leaves

¾lb beef stew meat

sea salt and freshly ground black pepper

flour, to dust

4 small turnips, quartered*

4 carrots, halved

½ a butternut squash, halved, deseeded and roughly diced

1lb small potatoes (I used Yukon Golds)

2 tablespoons tomato paste

½ a bottle of red wine

½ pint beef stock

zest of 1 lemon, finely grated

a handful of rosemary, leaves picked

1 clove of garlic, peeled and finely chopped

Preheat the oven to 300ºF. Put a Tablespoon of oil and a Tablespoon of butter into an oven-safe dutch oven.

Add the onion and all the sage leaves and fry for 3 or 4 minutes.

Toss the meat in a little seasoned flour, then add it to the pan with all the vegetables, the tomato purée, wine and stock, and gently stir together.

Season generously with freshly ground black pepper and just a little salt. Bring to a boil, place a lid on top, then cook in the preheated oven until the meat is tender. Sometimes this takes 3 hours, sometimes 4 – it depends on what cut of meat you’re using and how fresh it is. The only way to test is to mash up a piece of meat and if it falls apart easily it’s ready. Once it’s cooked, you can turn the oven down to about 225°F and just hold it there until you’re ready to eat.

Mix the lemon zest, chopped rosemary and garlic together and sprinkle over the stew before eating. Just the smallest amount will make a world of difference.

 
*I do not peel my root vegetables. I use organic vegetables, so there are no pesticides to worry about. I make sure I clean the dirt off as well as I can. Other than that, a little clean dirt will never hurt anyone. I would argue it adds a little local flavor (er, maybe).

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2 Comments

  1. Mom said,

    November 1, 2009 at 8:23 am

    Beef Stew has always been one of your favorite dishes which I fixed upon your request when you visited but this recipe is definitely a step-up from my “Beef Stew in a McCormick’s Baking Bag”…..hahahahaha. Although I think Jack would sniff my dish with the same look in his eyes as well ;p

  2. Stephanie Nelson said,

    November 2, 2009 at 4:51 am

    This sounds so yumalicious! Now, I need the weekend to get here to I have enough time to make it!


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