Grass Fed Beef Stew with Fried Parsnip Chips and Gremolata
This beef stew is given just a little twist with the addition of Korean gochujang paste but is still excellent if you prefer to stick with the straight tomato paste. Much depends on the quality of the beef and the quality of the broth and the wine. The low and slow cooking will do the rest. Serve with a dollop of creamy mashed potatoes or root vegetable mash of your choice and a scattering of sweet green peas.
Servings: 4 people
Ingredients
For the Stew
- 3½ - 4 lbs beef stew meat, lightly seasoned with salt and pepper
- 3 Tbsp beef tallow, lard or chicken fat
- 1 yellow onion, peeled and sliced
- 2 cloves garlic, peeled and minced
- 2 Tbsp gochujang paste (or red miso mixed with pepper flakes for a reasonably similar effect)
- 2 Tbsp tomato paste
- ¼ cup all purpose flour
- 1 cup dry red wine
- 3 cups beef broth or stock
- 1 large bay leaf
- 3 - 4 large carrots, peeled and cut into large slices
For the Gremolata Garnish
- ¼ cup minced fresh parsley
- 1 tsp freshly grated lemon zest
- 1 tsp freshly minced garlic
- a few grinds of black pepper
For the Fried Parsnips
- ½ lb scrubbed whole parsnips- not peeled
- 1 qt peanut or olive oil for frying
- Fine sea salt for seasoning
Instructions
For the Stew
- Season the beef cubes and heat the cooking fat in a large Dutch oven over medium heat until almost shimmering. Brown the beef in stages to avoid crowding the pan. Remove the beef cubes as they brown all around.
- When beef is finished, add the onion and garlic to the pan and sauté until soft and a little browned.
- Add the gochujang and tomato paste and stir well until the onions and garlic are well-coated. Add the flour and cook out two minutes while stirring constantly.
- Add the browned beef and any collected juices back to the pot, pour in the red wine and beef stock, and stir well to evenly distribute.
- Reduce heat to a simmer, add the bay leaf and cover the pot. Let cook at a low simmer for 2 ½ - 3 hours.
For the Gremolata Garnish
- Simply combine all ingredients in a small bowl and set aside until ready to garnish the stew.
For the Fried Parsnips
- Use a sharp vegetable peeler to peel long and thin strips of the parsnips until you have reached the woody core which you can reserve for another use.
- Heat the oil in a heavy pot to 375 degrees Fahrenheit. Add the strips in 2 or 3 batches and fry until they are a golden brown and crispy- about 3 minutes. Drain the parsnips on a paper towel and season with fine sea salt.