Ingredients
Stew
- 1 Ballerina Farm Beef Roast
- 14oz baby carrots
- 10oz baby onions
- 2lb potatoes, approx. 8 medium size
- 3-4 cups stock (lamb stock, chicken stock) or water
- A few sprigs of thyme
- Ballerina Farm Fine French Salt, to taste
- Black pepper
- Chopped parsley or chives to garnish
- Olive oil
Directions
- Preheat the oven to 250°F
- Prepare you Beef Roast by cutting into smaller bits and season all over with salt, let rest on a wire rack to let any excess water drain off. Set to the side while you prep the other ingredients.
- Trim the root end of the onions and peel. If using small onions, leave whole. If using larger, cut them into quarts or eights through the root.
- Peel the carrots. It is okay to leave part of the green stem on as it adds a nice visual element to the dish. Cut the carrots into large chunks, or if they are small, leave them whole.
- Peel the potatoes and cut into large chunks. If using baby potatoes, leave them whole.
- Sear the meat in hot rendered fat in a dutch oven until it is slightly brown. Remove from the pot. While the dutch oven is still hot, quickly toss the onions and carrots in the fat. Season with freshly ground pepper and salt. Degrease the pot with the stock, add your seared meat back in and bring to a simmer. Add your sprigs of thyme and cover with a cartouche (a parchment paper loose lid) and then cover the pot with the lid. Transfer to the oven or allow to simmer on top of the stove until the stew is cooked, 1- 1 1/2 hours approx., depending on the size of the beef chunks. You’re looking for tender beef that is easily shreddable and pulls apart with a fork.
- As to not make sure the potatoes overcook and break down into the stew, add them in about 1 hour into the cooking time, especially if you’re using floury (russet) potatoes. If using waxy potatoes, you can add them in about 30 minutes after cooking.
- Finish with a nice sprinkling of fresh herbs like parsley or chives, and then a nice drizzle of good quality olive oil.
- Bon appétit ! Or in Irish you can say, “go raibh an bia blasta!”
