Green Dragon Inn Beef Stew
In the world of Middle-earth, beef stew embodies a hearty, rustic dish that reflects the simplicity and comfort found in hobbit homes. This robust stew typically features tender slow cooked chunks of beef, with a medley of root vegetables such as carrots, potatoes, and parsnips. Flavorful herbs and mulling spices enhance the broth, creating a rich and savory experience reminiscent of gatherings around a warm hearth after a long journey.
Ingredients
3 tbsp olive oil
2 inch cube salt pork
1/2 cup red wine
1 tbsp dried chanterelles
1 tbsp Tamari
2 pounds beef stew meat
Kosher salt & pepper
1 tsp sweet smoked paprika
1 tsp paprika
1/2 tsp smoked black pepper
1 tsp black truffle salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp worscestershire powder
1/2 tsp cascade mushroom mix
1/4 tsp mulling spices
2 tbsp flour
4 cubed potatoes
1 small turnip, cubed
1 small fennel bulb, chopped
1 onion, chopped
1 parsnip, chopped
6 carrots, chopped
3 cloves garlic, minced
1 bunch kale, chopped
3 bay leaves
1 tsp thyme
1 tsp oregano
1/2 tsp rosemary
1/4 cup minced parsley
1 tablespoon tomato paste
2 quarts beef broth, more as needed
1 tsp cognac
10 ounces frozen peas
Directions
Mince the salt pork and place in a large dutch oven on low heat with olive oil to render out the fat and brown the salt pork, about 20 minutes.
Soak dried mushrooms in red wine, set aside.
In a bowl combine the sweet smoked paprika, paprika, smoked black pepper, black truffle salt, garlic powder, onion powder, worscestershire powder, cascade mushroom mix, mulling spices, and flour.
In a slow cooker, add the cubed potatoes, cubed turnip, chopped fennel bulb, chopped onion, chopped parsnip, chopped carrots, minced garlic, bay leaves, thyme, oregano, rosemary, minced parsley, and tomato paste.
Season the beef with salt and pepper, coat in flour and spice mixture, shake off any excess.
Increase heat to medium high on dutch oven, add the beef and cook undisturbed until it begins to brown, about 3 minutes.
Continue to cook, turning the beef as needed, until mostly browned, about 3 minutes more. Deglaze with Tamari
Remove the chanterelles from the red wine and add the wine to the dutch oven with beef. Mince the chanterelles soaked in wine and also add to the slow cooker.
Pour the wine gravy and beef into the slow cooker, cover with beef stock and cook on low for 6 hours. The meat and vegetables should be tender.
Add cognac and frozen peas. Season with salt and pepper to taste.
