Restoration Stew
Directions
- 1Season beef with salt and pepper. Heat oil in a Dutch oven and brown beef in batches. Remove beef from the pot.
- 2Brown mushrooms in the pot for 4-5 minutes.
- 3Add onion and red bell pepper to the pot; cook for 4-5 minutes.
- 4Add minced garlic and grated ginger; cook for 1 minute.
- 5Stir in tomato paste, turmeric, smoked paprika, and black pepper; cook for 1-2 minutes.
- 6Add red wine, scrape the bottom of the pot, and reduce for 2-3 minutes.
- 7Return beef to the pot. Add beef stock and fresh thyme sprigs. Cover and simmer until beef is tender.
- 8Remove thyme sprigs. Add cubed sweet potato and rinsed red lentils. Simmer uncovered until tender.
- 9Whisk miso with 1/2 cup of hot broth and stir into the stew. Add dark chocolate and stir until melted.
- 10Stir in baby spinach until wilted. Turn off heat and stir in lemon juice.
- 11Season to taste and serve topped with pumpkin seeds, parsley, a drizzle of olive oil, and a lemon wedge.
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, sliced
- 1 whole yellow onion, diced
- 1 whole red bell pepper, diced
- 5 whole garlic clove, minced
- 2 tbsp fresh ginger, grated
- 2 tbsp tomato paste
- 1 tsp turmeric
- 0.5 tsp smoked paprika
- to taste black pepper
- 0.5 cup dry red wine
- 6 cup low-sodium beef stock
- 3 whole thyme sprig
- 1 whole sweet potato, cubed
- 0.75 cup red lentils, rinsed
- 1 tbsp white miso
- 0.75 oz dark chocolate (70-85%)
- 3 cup baby spinach
- 1-2 tbsp lemon juice
- 0.33 cup roasted pumpkin seeds (optional)
- 0.25 cup fresh parsley (optional)
- olive oil (optional)
- lemon (optional)
Equipment
Dutch ovenwooden spoontongsgratersmall bowlwhisk
