Cooked - Restoration Stew

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Restoration Stew

1.0

1½ lb (680g) cubed chuck roast

1 lb (454g) cubed boneless short rib

1½ tsp kosher salt

¾ tsp black pepper

2 tbsp olive oil

8 oz (227g) sliced cremini mushrooms

1 yellow onion, diced

1 red bell pepper, diced

5 garlic cloves, minced

2 tbsp grated ginger

2 tbsp tomato paste

1 tsp turmeric

½ tsp smoked paprika

½ cup (120ml) dry red wine

6 cups (1.4L) low-sodium beef stock

3 thyme sprigs

1 large sweet potato, cubed

¾ cup (145g) red lentils, rinsed

1 tbsp (18g) white/shiro miso

¾ oz (21g) 70–85% dark chocolate

3 cups (90g) baby spinach

1–2 tbsp lemon juice

⅓ cup (45g) roasted pumpkin seeds

¼ cup (15g) parsley

Olive oil + lemon

Season beef. Heat oil in a Dutch oven and brown beef in batches. Remove.
Brown mushrooms 4–5 min. Add onion + pepper; cook 4–5 min. Add garlic + ginger; cook 1 min.
Stir in tomato paste, turmeric + paprika; cook 1–2 min. Add wine, scrape up those good brown bits and reduce 2–3 min.
Return beef. Add stock + thyme. Cover and gently simmer 1½–2 hrs until tender.
Remove thyme. Add sweet potato + lentils. Simmer uncovered 20–25 min until tender. Add more stock if needed.
Whisk miso with ½ cup hot broth; stir into stew. Add chocolate and stir until melted.
Add spinach until wilted. Turn off heat and add lemon. Season to taste.
Serve with pumpkin seeds, parsley, olive oil + lemon.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyMedium ⏰ 2h

Created last week

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