Restoration Stew
Serves 6
Directions
- 1Season the cubed beef with salt and pepper. Heat olive oil in a Dutch oven and brown the beef in batches, then remove and set aside.
- 2Add the sliced cremini mushrooms to the Dutch oven and brown them for 4 to 5 minutes.
- 3Add the diced yellow onion and diced red bell pepper. Cook for another 4 to 5 minutes.
- 4Add the minced garlic and grated ginger, cooking for 1 minute.
- 5Stir in the tomato paste, turmeric, and smoked paprika, cooking for 1 to 2 minutes. Pour in the red wine to deglaze the pan, scraping up any browned bits, and reduce for 2 to 3 minutes.
- 6Return the browned beef to the pot. Add the beef stock and fresh thyme sprigs. Cover and simmer for 1.5 to 2 hours until the beef is tender.
- 7Remove the thyme sprigs. Add the cubed sweet potato and rinsed red lentils. Simmer uncovered for 20 to 25 minutes until tender.
- 8Whisk the white miso with 0.5 cup of hot broth from the pot, then stir the mixture back into the stew. Add the dark chocolate and stir until completely melted.
- 9Add the baby spinach and stir until wilted. Turn off the heat and add the lemon juice. Taste and season as needed.
Ingredients
- 1.5 lb chuck roast
- 1 lb boneless short rib
- 1.5 tsp kosher salt
- 0.75 tsp black pepper
- 2 tbsp olive oil
- 8 oz cremini mushrooms
- 1 whole yellow onion
- 1 whole red bell pepper
- 5 whole garlic clove
- 2 tbsp ginger
- 2 tbsp tomato paste
- 1 tsp turmeric
- 0.5 tsp smoked paprika
- 0.5 cup dry red wine
- 6 cup low-sodium beef stock
- 3 whole thyme sprig
- 1 whole sweet potato
- 0.75 cup red lentils
- 1 tbsp white miso
- 0.75 oz dark chocolate
- 3 cup baby spinach
- 1-2 tbsp lemon juice
- 0.33 cup roasted pumpkin seeds (optional)
- 0.25 cup parsley (optional)
- olive oil (optional)
- lemon (optional)
Equipment
Dutch ovenwhisk
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