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butter oil beef chuck water bacon sweet potatoes parsnips larges carrots larges celery onion garlic red cabbage green cabbage thyme parsley bay leaves water black pepper
Viewed: 43 - Published at: 8 years agoIngredients
- 1/2 tablespoon butter
- 1/2 tablespoon oil
- 2 pounds beef chuck or any tougher, stew-worthy cut
- 1 quart stock /broth/water
- 4 slices peppered bacon thick-cut
- 2 sweet potatoes larges, peel & dice
- 2 parsnips larges, diced
- 2 carrots larges, diced
- 2 celery larges sticks, diced
- 1 onion large, diced
- 5 cloves garlic peel & smash
- 1/4 red cabbage sliced thin
- 1/4 green cabbage sliced thin
- 1 sprig thyme
- 1 sprig parsley
- 2 bay leaves eachs
- 2 quarts stock /broth/water
- black pepper
Method
- Begin by melting the butter with the oil in a large Dutch oven. Brown your beef well on all sides.
- Once all sides are browned, drain off any excess fat in pan (more than a tsp.) and add 1 qt. of stock to pot. Bring to boil, then reduce to simmer. Cover pan and simmer gently for until meat is fork tender, ~2 1/2 hours.
- When beef is finished, transfer it to a large bowl with any juices and let cool until able to handle, then shred it.
- In the same pot you cooked the beef in, add the bacon and cook just done. Remove bacon, but leave fat in pan.
- Add veggies and cook until just beginning to soften.
- Add shredded beef and reserved bacon back to pot along with herbs.
- Add 2 qts. stock (or more to just cover) and simmer over medium-low heat until vegetables are tender, ~10 minutes or so.
- I let it sit, covered for at least an hour to allow the flavors to come together. Remove herb stems and bay leaves. Season with freshly cracked black pepper (and salt if needed, depends on the saltiness of the liquid you used, so taste first).
- To serve, drizzle with a glug of balsamic vinegar and grate some fresh parmesan over the top. Sprinkle with fresh, chopped herbs and more black pepper, if desired.
