Directions
- 1Cut the chuck into 1 1/2 inch pieces.
- 2Remove big lumps of fat from the meat.
- 3Pat the meat dry with paper towels.
- 4Season with salt and pepper.
- 5Brown the beef in two batches in a Dutch oven with 1 teaspoon of vegetable oil over medium-high heat.
- 6Cut the portabella mushroom into 1/2 inch pieces.
- 7Add the mushrooms to the Dutch oven and cook over medium heat using the fat left from browning the beef. Cover and let the mushrooms sweat for 5-10 minutes.
- 8Remove the woody stem from the kale and cut the leaves crosswise into 1/2 inch slices. Wash in a salad spinner.
- 9Cut the parsnips lengthwise, then crosswise into 1-inch pieces.
- 10Once the mushrooms have sweated, cook until browned (5-10 minutes).
- 11Add 1 tablespoon of vegetable oil, 2 chopped onions, 3 cloves of minced garlic, and 1 tablespoon of fresh thyme.
- 12Cook for 30 seconds to bloom the garlic.
- 13Add 3 tablespoons of all-purpose flour and 1 tablespoon of tomato paste. Stir to combine and ensure no dry bits of flour remain.
- 14Add 1.5 cups of red wine, whisking to dissolve the flour.
- 15Add 2 cups of beef broth and 2 cups of chicken broth. Whisk to combine and ensure there are no lumps.
- 16Add 2 bay leaves.
- 17Add the browned beef and any accumulated juices from the bowl.
- 18Bring the stew to a simmer, cover, and cook in a 300°F oven for 1 hour and 30 minutes.
- 19After 1 hour and 30 minutes, add the parsnips, carrots, and potatoes (all cut into 1-inch pieces). Stir.
- 20Return to the oven, covered, for another hour.
- 21Add kale and stir to submerge it in the stew.
- 22Return to the oven for the last 10 minutes.
- 23Remove from oven, add peas and parsley.
- 24Stir and serve.
Ingredients
- 2 pounds chuck
- 1 teaspoon vegetable oil
- 0 salt
- 0 pepper
- 1 portabella mushroom
- 0.5 pound kale
- 4 parsnips
- 2 onion
- 4 carrots
- 12 ounces potatoes
- 0.5 cup peas
- 1 tablespoon vegetable oil
- 1 tablespoon fresh thyme
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1.5 cup red wine
- 2 cups beef broth
- 2 cups chicken broth
- 2 bay leaves
- 0.25 cup parsley
Equipment
knifecutting boardpaper towelsDutch oventongswhiskwooden spoonsalad spinner
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