Hearty Beef Stew

fall's bounty

Fall feels like it found us a little late this year. As the pumpkins begin to appear on doorsteps around my neighborhood, leaves crunch under my feet on our morning walk, the primordial batch of soup in my culinary soul begins to stir. Dredging up what has sunk to the bottom in the summer heat. Thoughts of rich broths and stews begin to swirl, warming me from the inside out.

The scarves have been pulled out if their summer hiding places keeping me protected from the crisp afternoon breeze. The last of the seasons bounty begin to call my name. It’s time to bring in the rest of the root vegetables. Celery root, onions, potatoes, carrots, turnips. All the aromatic earthy goodness headed right for my pot.

The rosemary and thyme in our patio planters will surely play a role just before they sink into a winter slumber. I’ve needed this. A slow down. Seemingly frantic pace calms. Somehow how the crisp air and falling leaves tell me it’s okay to just be still. Taking more time to reflect. I can sit and write, or cook. Make some time for a little more of both. So this week my kitchen will transform these humble ingredients into something divinely rejuvenating. Enjoy! My your tummies be full, fire be bright and hearts content feeding and sharing a meal with those you love..

I am catering a company holiday party this week and this stew is on the menu. Instead of a traditional American beef stew  I took some inspiration from a Hungarian Goulash hearty beef stew flavored with paprika, which gives it its signature deep red color and warm flavor.

Witches Brew Beef Stew 

Ingredients:

4 lbs beef chuck roast, cut into 1-inch cubes

1/4 c vegetable oil

3 large onions, diced

4 large carrots, large dice

6 stalks celery, large dice

2 medium heads celery root, peeled, large dice

2 large parsnip, peeled, large dice

8 cloves garlic, minced

4 tbsp Hungarian sweet paprika

1 tbsp smoked paprika (optional, for extra flavor)

2 tsp caraway seeds, crushed

2 tbsp dried sage

3 tbsp fresh rosemary, chopped

1 tbsp fresh thyme, chopped

2 tsp black pepper

2 tbsp tomato paste

2 cups red wine

2 cups whole peeled tomatoes, crushed

8 cups beef broth

3 large potatoes, peeled and cut into 1-inch cubes

3 bay leaves

1/2 cup Italian parsley, chopped

Salt, to taste

Instructions:

1. Brown the Beef

   Heat the vegetable oil in a large pot over medium-high heat. Add the beef in batches, browning all sides. Remove the beef from the pot and set aside.

2. Cook the Onions, carrots, celery and Garlic

   In the same pot, lower the heat to medium and add the onions. Cook until softened and golden brown, about 10-15 minutes. Add the garlic and cook for another 2-3 minutes. Add the remained vegetables and cook 10 minutes

3. Add Paprika and Spices

   Stir in the Hungarian paprika, smoked paprika, caraway seeds, sage, rosemary, thyme and black pepper. Cook for 1-2 minutes, making sure the paprika doesn’t burn.

4. Tomato Puree and red wine

   Add the tomato paste, and stir well. Add the red wine and reduce by half. Then pour in the beef broth and crushed tomatoes

5. Return the Beef

   Add the browned beef back into the pot, along with the bay leaves. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours, until the beef is tender.

6. Add Vegetables

   Stir in the potatoes, celery root and parsnip.  Continue simmering for another 30-40 minutes, or until the vegetables are tender.

7. Adjust Seasoning

   Taste and adjust seasoning with salt, pepper and fresh parsley

8. Serve

   Remove the bay leaves and serve hot with crusty bread

Notes:

Feel free to adjust the amount of paprika to your taste preference

I whisk in a half cup of roux to thicken (equal parts butter and flour) You can omit or use a gluten free flour