Braised Beef Stew with Carrots, Parsnips & Kale

Beef Stew with Carrots, Parsnips & Kale
Serves 8
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Ingredients
  1. 2kg chuck roast/beef brisket
  2. 4 large leeks, white parts only (split down the middle and sliced crosswise)
  3. 6 small round shallots, peeled and trimmed
  4. 4 tablespoons of olive oil
  5. 5 garlic cloves, peeled and smashed
  6. 170g button mushrooms, halved
  7. 2 celery stalks, cut into medium sized pieces
  8. 4 large carrots, cut into fourths
  9. 12 mini parsnips, trimmed
  10. 1 can of chopped tomatoes
  11. 2 bay leaves
  12. 4 sprigs of fresh thyme
  13. 240ml chicken stock
  14. 2 tablespoons apple cider vinegar
  15. 1 packet kale, blanched
  16. Sea salt (Maldon) and freshly ground pepper
Instructions
  1. Preheated oven to 150°C (or turn a slow cooker on to the 'High' setting)
  2. Dry the surface of the roast and cut it into 2-inch chunks and seasoned them with salt and pepper
  3. Sautè the leeks and shallots and over medium heat with 2 tablespoons of olive oil in a large oven proof pot. Once they're softened and browned, throw in the garlic to get a little colour on it.
  4. After you get a little colour on the garlic, transferred everything to a large bowl
  5. Sauté the mushrooms, celery, carrots, and parsnips with some salt and pepper (until starting to colour)
  6. Add the can of chopped tomatoes to help release all the yummy bits now stuck to the bottom of the pan. Sautè for about 2-3 minutes and then transfer everything to the same bowl as before
  7. Quickly rinse out the pot and heated a couple more tablespoons of olive oil over medium high heat
  8. Sear the beef cubes in batches to brown the beef
  9. When all the beef is seared add a 187ml bottle of red wine to deglaze the pan and transfer everything back into the pot
  10. Add the bay leaves, thyme sprigs and cider vinegar and stir the contents well
  11. Put the lid on an put into the oven
  12. Allow to cook for 3-4 hours or until the meat was nice and tender
  13. Check the seasoning and add more sea salt and black pepper if you need to
  14. Blanch (in boiling water) and squeezed dry two bunches of kale
  15. Stir the kale into the stew and serve
Notes
  1. You could also use a slow cooker. Just transfer everything to the slow cooker as you go along and cook for about 6 hours on medium.
Adapted from Nom Nom Paleo
Adapted from Nom Nom Paleo
Hungry Waffler http://www.hungrywaffler.com/
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