Prep Time: 5 minutes Cook Time: 4 hours, 30 minutes
Yield: Serves 6
A simple farmhouse stew, this recipe features root vegetables, slow-cooked beef and fresh herbs. This recipe is adapted from Emma Aller's recipe for farmhouse stew.
1 1/2 pounds beef chuck roast, trimmed of excess fat and sinew
1 teaspoon unrefined sea salt
1/2 teaspoon ground black pepper
1 tablespoon butter
8 ounces English-style (cottage bacon) or American Bacon, chopped
4 medium carrots, scraped and chopped into 1/2-inch thick rounds
4 medium Russet potatoes, peeled and chopped into 1-inch cubes
1 cup pearl onions
1 quart homemade beef stock
1 1/2 cups red wine
1 tablespoon fresh thyme leaves
Sprinkle the beef with salt and pepper.
Melt the butter in a heavy-bottomed stock pot, and toss in the bacon. Allow it to render its fat and brown a bit in the butter, then toss in the beef and brown on each side about 3 minutes.
Stir in the vegetables, stock and wine. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, covered, for 4 to 5 hours until the meat is tender.
Remove the meat from the pot and shred it with a knife and fork. Return the shredded meat to the pot and increase the temperature to medium-high. Remove the pot's cover, and allow it to simmer until the liquid is reduced by 1/3. Sprinkle with fresh thyme, and serve.
from Nourished Kitchen blogger Jenny McGruther