Homemade Pappardelle is NOTHING without it’s BFF, Beef Stew. I have been making Beef Stew for years. It is such a nice way to use up a ton of vegetables and it fills the house with the best aroma! I love that you can throw in a little of this, a little of that and it always turns out tasty. You need a lot of recipes like this if you want to do a CSA so that you can make use of all of the great root vegetables they give you (think turnips, potatoes, sweets, beets, etc) The key to a great beef stew is great beef, and low and slow cooking…everything else is gravy. Since my plans for Monday in Brooklyn got rained on, I was really in the mood for some warm comfort food and beef stew immediately came to mind. Jaime had a few things in her fridge (including wine) and I brought the following items from my farm share (CSA) to Brooklyn so we went from there:
Garlic (so fragrant and strong fresh from the farm)
A few carrots
A red and a green Carmen Pepper
A head of Salinova Lettuce
A slicing tomato
We decided on Beef Stew and a big salad. To finish out our ingredient list, we headed to The Park Slope Coop
(PARK SLOPE COOP INTRO) and picked up the following (for under $50:)
3lbs Bottom Round Organic, Grass fed Beef raised in the Hudson Valley
a handful of mini-bella mushrooms (bulk bin)
Some bay leaves (bulk bin)
some flour (bulk bin)
3 gorgeous cheeses (the COOP prices are awesome)
A brooklyn baked baguette
Start by browning your meat. I had to cut my meat into cubes but you could always use cubed beef (tri-tip usually comes in chunks from our cowshare) -(CSA for more info) I took off some of the fat layer, but left some for flavor. Be sure to remove any of the silver-y shiny sinew before cooking.
Put the meat in a mixing bowl and coat in a few tbsp flour, a heap of salt and pepper, and some dried thyme
(the flour helps to thicken the beef stew later in the game but can be left out if you’re not into gluten)
Heat your dutch oven and add some oil (2tbsp should do)
Brown each side carefully making sure not to overcrowd (i had to do 4 batches)
Remove seared beef and set aside.
Leave the fat in the bottom of the dutch oven unless it is excessive, in which case, remove some.
Chop your vegetables roughly.
Add leeks and a pinch of salt to the dutch oven and brown…scraping up the bottom black bits from the pan.
Deglaze with ~2 cups of red wine. Be sure to scrape the bottom of the pan to get all of that flavor.
Add the rest of your vegetables (mushrooms, carrots, celery, onions, potatoes and garlic) and a carton of organic beef stock.
Sidenote: I love a recipe that calls for 2 cups of red wine…it leaves to cups to drink!
Add the beef back to the pot along with 2 bay leaves and bring to a boil.
Put the lid on your dutch oven and put it in the oven at 325 for 2-4 hours…the longer the better.
Serve over Homemade Pappardelle and enjoy!
3lbs stew meat-I used top round
3-4 tbsp flour
Salt (as needed)
2 tbsp dried thyme
2 bay leaves
3 leeks diced
2lbs red potatoes (skin-on) roughly chopped
3 celery stalks diced
2 yellow onions
3 cloves of garlic smashed
~2 cupsMushrooms roughly chopped
1 carton of organic beef stock
2 cups red wine
We also made a gorgeous salad with the bounty from Roxbury Farm. Basically, my salad rule of thumb is:
Simple and Great Dressings
Since we had two colored peppers, a slicing tomato, and several types of lettuce, we threw them all into a nice wood bowl and this is what we got
2 tbsp whole grain mustard (I like Trader Joe’s)
1 tsp organic brooklyn honey
3 tbsp ish of Organic apple cider vinegar
1/3 cup Olive oil
Salt and pepper
Friends, that is how you throw a quick, healthy, local dinner party in brooklyn! Thanks to my wonderful friends for hosting!