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Beefy Blonde Stew

Yankel Polak

Yankel Polak

January 1, 2016
Beefy Blonde Stew in a pan
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2 hrs 30 min

Total

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6

Servings

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Beef

Protein

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All I Want is Steak Gift Box

All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Ingredients

  • 1 pkg ButcherBox Stew Beef

  • 1 tsp kosher salt

  • 1/2 tsp black pepper

  • ¼ c gluten-free flour

    for dredging stew beef

  • 4 Tbsp olive oil

  • 2 leeks

    thinly sliced

  • 1 fennel bulb

    medium dice

  • 4 cloves garlic

    thinly sliced

  • ½ c white wine

  • 1 qt chicken stock

  • 1 c parsnips

    1” cubes

  • 1 c turnips

    1” cubes

  • 1 c celery root

    1” cubes

  • 1 c carrots

    1” cubes

  • 1 bunch fresh thyme

Step By Step

Instructions

1
Preheat oven to 300℉.
2
On the stovetop preheat a Dutch oven on medium heat.
3
Toss beef in dredging flour with salt and pepper. Heat 2 Tbsp of olive oil in Dutch oven and sear beef on all sides for 2 minutes per side, or until browned. Remove beef from Dutch oven and set aside.
4
Add remaining olive oil, fennel, leeks and garlic to Dutch oven and sauté until slightly translucent, approximately 5 minutes.
5
Deglaze with white wine, reduce by half.
6
Add remaining ingredients and bring to a gentle simmer. Cover and place in oven for 2 hours or until beef is fork tender.
7
Once stew is finished cooking remove thyme sprigs and discard. Enjoy!

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