It’s getting chilly, isn’t it, friends? Time to bust out the belly-warming goodness of winter veggies and heavier fare.
This is yet another recipe belonging to the Family Cookbook. My Memere Rita INSISTS that she has the best beef stew recipe. Once my father made the mistake of mentioning “well, Doris [my mother] has a pretty good recipe herself,” my memere was in complete disbelief. No no, her soup was clearly the best, and none would compare.
I’m not sure how long ago this battle raged, but when my mother requested recipes of the Mater Familias, this one was sent, no doubt to prove a point. Now I love my mother dearly, and her beef stew is excellent, so I was a little defensive about the whole situation and didn’t want to like this stew. It contains veggies I’d never used before, but I went outside my comfort zone and, ironically, ended up with a new comfort food.
The broth is sweet owing to these mysterious turnips and parsnips, standard fare in many households, but not the one in which I grew up. I thought the recipe could use a bit more colour, so I threw in some celery. And oh my, if you serve this to a friend with some Tuscan bread, you may very well earn a friend for life.
Here we go! Don’t tell Memere I let the veggies get that close to the meat before it was cooked okay? Thanks dude, I appreciate that.
Now we do the choppy chop.
First step is to sear the beef. Memere wisely used the oil and butter method, in which you use two tablespoons of each. I try to keep my recipes lower cal wherever possible, but I am a meat LOVER and searing your meat on high in oil and butter is hands-down the best way to do it. For stew, it is no different.
At this point, I sauteed the onions and almost broke down and just dug in the way it is. Because there is no more amazing combination in my world than steak and onions.
Now we’re gonna start with our other veggies. Each is added one at a time in league with a cup or two of water. At first I was a little frustrated at the vagueness of this. “One to two cups?! Memere, just tell me how many cups already!” I think the idea is to make sure that all your veggies are at least partly in the water with each addition. Oh, and every time you add something, let it return to a boil before adding the next.
Carrots
Celery
Turnips
Parsnips
And potatoes!
Now you let this bad larry simmer for a little while and you end up with this little number here.
Wrap yourself in a blanket on the couch and enjoy!
Memere Rita’s “Back to My Roots” Beef Stew
2 tbsp oil
2 tbsp butter
1.5 lbs sirloin beef, lean cut, cut into 1/2″ cubes
1 yellow onion, chopped
4-5 carrots, peeled & sliced
4 ribs celery, sliced (editor’s addition, optional)
1 purple tap turnip, peeled & diced (I googled this term, and I think she means the small turnip. I could only find a large, so I used half of it)
4-5 parsnips, peeled & sliced
4-5 potatoes, peeled & diced
Let oil and butter get HOT on the stove, then sear beef for about two minutes. Reduce heat, add chopped onion and sautee to caramelize.
Now add each vegetable in turn with 1-2 cups hot water (just enough to cover most of the vegetables). After each addition, allow the pot to return to a boil:
Carrots
Celery
Turnips
Parsnips
Potatoes
After the potatoes, give it a good stir. I wouldn’t recommend stirring it again after it’s simmered, or your veggies will kind of fall apart in a mushy mess. Let simmer, uncovered, 30-50 minutes. Season to taste (and salt is an excellent idea here).
Serves 8 exhausted, growing farm boys. Reheats well.
