Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale
- Yield 10 servings
- Prep 15 minutes
- Cook 3 hours 25 minutes
- Total 3 hours 40 minutes
Oven-Braised Beef Stew with Carrot, Parsnip, and Lacinato Kale sits in the Beef section of Regbie. The card serves 10 servings. Plan on 3 hours 40 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 10 servings
- 4 pounds beef chuck roast
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 4 large leeks, white parts only, split down the middle and sliced crosswise
- 6 shallots, peeled and trimmed
- 4 tablespoons ghee or fat of choice
- 5 garlic cloves, peeled and smashed
- 6 ounces cremini mushrooms, washed and quartered
- 2 celery stalks, cut into medium-sized pieces
- 4 large carrots, cut into fourths
- 12 mini parsnips, trimmed
- 1 (14.5 ounce) can diced tomatoes
- 2 bay leaves
- 4 fresh thyme sprigs
- 1 cup chicken broth
- 2 tablespoons apple cider vinegar
- 2 bunches lacinato kale, blanched
Method
Warm the oven to 300°F and move the rack to the lower middle. Dry off the roast and cut it into 2-inch chunks and season them with salt and pepper.
Gather your leeks and shallots. Warm up your cast iron pan over a medium burner with your choice of cooking oil/fat. Sauté your veggies. Salt them with some salt and pepper. Once they are softened and browned throw in the garlic cloves. Move everything to a large Dutch oven.
In the same cast iron skillet, sauté your mushrooms with some salt and pepper. Once they are browned, move them to the Dutch oven with the leek mixture.
Throw the celery, carrots, and parsnips (and some salt and pepper) in the cast iron skillet to brown. Since there is a lot of frond developing on the bottom of the skillet, dump in the can of diced tomatoes to help release it.
Move the root vegetables to the Dutch oven and add the bay leaves and thyme sprigs.
Quickly rinse out your skillet and heat a couple more tablespoons of your choice of fat/oil over medium a hot burner. Sear the beef cubes in four batches so the pan doesn't become overcrowded and the beef can brown properly.
After you're done searing the beef, there will be a lot of frond left on the bottom of your skillet. Tip in the cup of chicken broth to release the meaty browned bits and pour it over the beef stew in the Dutch oven.
Tip in the cider vinegar into the contents of the Dutch oven and stir everything well. Lid the bottom of the Dutch oven with a piece of Parchment paper and place the lid on top.
Pop the stew in the oven for 2½ to 3 hours or until the meat is nice and tender.
While the stew is cooking, blanch and squeeze dry two bunches of lacinato kale. You can store the kale in the fridge until you're ready to eat the stew.
Once the stew is done cooking, taste for seasoning. Then, remove the twigs and leaves and move the stew to a container to store in the fridge.
When you're ready to re-heat the stew, pour all the contents back into your Dutch oven and bring it to a boil over a hot burner. Then, reduce the heat to a gently bubble and cover for around 20 minutes to heat throughout.
Tip in the chopped blanched kale and gently bubble for 5-10 more minutes. Enjoy!
