September always comes with a bang and it's been non-stop since back to school. October has been busy with birthdays, taking in the change of season, and obviously all things Halloween. This is one of my favorite times of year when the brisk autumn weather is just beginning to settle in. it always brings memories of growing up in New York with annual apple and pumpkin picking weekends as well as endless visits to the latest haunted house, hay ride or corn maze, even though I scared out of my mind. And of course moms delicious witches stew which it has become famiously coined and a Cabrera household tradition. Why wouldn't you serve it in a pumpkin?
It's delicious with mashed potatoes, thick egg noodles or as I just recently had it, with boiled new potatoes tossed (lightly) in butter and fresh chopped parsley. This recipe is easy with a minimal market list- but not for the impatient as it needs to cook for at least an hour to perfectly combine all the wine and beef flavors leaving the meat to fall apart easily as oppose to chewy. I've come across some recipes that call for two hours but based on the following portion it would be too long. (I guess also depends on the type of meat)
Although this is the traditional French recipe I have a new found love for parsnips so threw a few in there, but adjust the quantity of ingredients to your liking. After all, isn't that one of the best part about making it yourself?
bon appetit!
the ingredients
5 strips bacon, cut into 1/2-inch pieces
1kg (2 lbs) boneless beef rump roast cut into 1" cubes (they shrink quite a lot)
1 tbsp tomato paste
2 tbsp plain flour
3c dry red wine (cote du rhone or burgundy)
2c chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
Parsnips
1 tablespoon butter, cut into pieces
fresh parsley, chopped (optional)
10 ounces pearl onions, peeled* I haven't been able to find these on this side of the pond
the temperature 180C 350F
the method
season the beef well with salt and pepper.
in a large pot with a lid, heat 2 tablespoons olive oil and cook mushrooms until browned, about 10 minutes, and set aside on a separate plate.
in batches, brown beef, 2 to 3 minutes per batch (adding up to 1 tablespoon oil per batch if needed); transfer to plate.
add bacon and cook until brown, 5 minutes.
add tomato paste and stir. add flour and cook, stirring, 30 seconds.
return beef to pot- add wine, broth, bay leaf, and garlic. bring to a boil, cover, and transfer pot to oven for about 45 minutes.
add carrots and onions and cook until meat is very tender, an additional 45 minutes-1 hour more, adding mushrooms 15 minutes before end of cooking. Stir butter into stew and serve topped with parsley if desired.
