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Beef Stew with Parsnips, Turnips and Sunchokes

Beef Stew with Parsnips, Turnips and Sunchokes

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Description

Warming Irish style beef stew with lectin-free root vegetables.

Ingredients

  • 1 1/2 lbs 100% grass fed beef (talk to the butcher to give you the best piece available for stew)
  • 1/4 cup extra virgin olive oil (or more if needed)
  • 2 big parsnips (or more if they are small), peeled and chopped (small chunks)
  • 1 big turnip, peeled and roughly chopped (big chunks)
  • 3 medium sunchokes, peeled (medium chunks)
  • 2 medium sweet onions, roughly chopped
  • 6 garlic cloves, peeled and minced
  • 2 cups 100% grass fed beef stock
  • 1 or 2 cups of water
  • 1/2 cup red wine
  • 1 big bunch of fresh parsley, chopped
  • 3 small spring onions, chopped in 1/2 inch pieces
  • 2 bay leaves
  • 1 tsp dry thyme / or a few sprigs of fresh thyme
  • 1/2 tsp all spice
  • 1/4 tsp nutmeg
  • 1 tablespoon Hungarian paprika
  • salt and pepper to taste
  • 1 tablespoon arrowroot powder / tapioca flour (for thickening if needed), dissolved in water

Instructions

  1. Heat the oil in the pan on medium heat. Cut the beef in cubes, sprinkle with salt, pat dry with a paper towel and start browning them in batches (see instructions above). Once all the beef is browned, add it all back to the pot and add the garlic. Saute until fragrant, for about 40 seconds, then add the beef stock, the red wine and the water. Bring to a boil. Add thyme, all spice and nutmeg, cover and simmer on the lowest heat for about 1h and 15 mins. 
  2. When the simmering time is almost done, start preparing the vegetables. Put extra virgin olive oil in another pan and saute the 2 onions and parsnips for about 10 minutes, add paprika and mix well so the paprika doesn’t burn (add a few tbsp of water, as burnt paprika turns everything bitter), add  the sunchokes and turnips, stir well and saute for a few more minutes. Add the vegetables to the meat pot and simmer uncovered for about 45 minutes. At this point you can add salt and pepper to taste. When done you can remove some of the fat on top (or not, your choice) and add the thickener if needed (arrowroot powder or tapioca flour mixed with cold water first, then mixed with 1 tbsp of the hot stew liquid), then you add it to the pot and simmer for 5 more minutes. Add the fresh parsley and spring onion. 
  3. Serve with a side of raw cabbage salad or steamed vegetables. 

Notes

Please read the entire post before starting. This stew can also be made in a pressure cooker. 

Find it online: https://creativeinmykitchen.com/beef-stew-with-parsnips-turnips-and-sunchokes/