January 5, 2011 by Sara Kreidler
Any root vegetables could be used, this is just what we had on hand. The mushrooms are key to making the broth really flavorful. We didn’t eat the stew right away; we froze most of it and reserved a bit in the fridge for dinner the next night. When we were ready to eat, we heated the stew to a simmer and added the dumplings (just like the dumplings we made with the pork and sauerkraut). The stew would have been wonderful on its own, but adding the dumplings took it to a whole new level.
- 4 tablespoons olive oil
- 2 cloves of garlic, sliced
- 1 shallot, sliced
- 1 1/2 pounds of stew beef
- salt and pepper
- 6 cups beef stock
- 3 carrots, cut into bite sized pieces
- 1/2 pound mushrooms, cut into bite sized pieces
- 2 turnips, cut into bite sized pieces
- 1 daikon radish, cut into bite sized pieces
- 1 quart of canned tomatoes with juices
- 2 sprigs of fresh rosemary
- 2 bay leaves
- 1 cup of slurry (1 cup warm water and 1 tablespoon of flour, shaken together in a closed container or jar until well combined) as needed to thicken stew at the end
- Heat olive oil in a dutch oven over medium high heat. Add the garlic and onion and cook until softened, about 5 minutes.
- Add the beef to the pot and season with salt and pepper. Brown all sides of the beef.
- Add the stock and bring to a simmer.
- Add the remaining ingredients except for the slurry and cook over low heat, covered, for 1 hour. Stir occasionally. After 1 hour, check on the tenderness of the root vegetables. If they are tender, remove the lid and cook uncovered on low heat for 30 minutes. Add slurry at the end if needed to thicken up the stew.