Chef Isaac Delamatre – Herb & spice mix
- 4 pounds grass fed chuck from Keener Walnut Grove Farm cut into 1 inch cubes
- 3 medium carrots, medium dice
- 1 large white onion, medium dice
- 1 red onion, medium dice
- 5 celery stalks, medium dice
- ½ pound green peas
- ½ pound corn
- Feel free to add any other vegetables you have in the garden or refrigerator
- 3 tablespoons cooking oil, lard or rendered bacon fat
- 4 cups chicken or beef stock
- *optional 1 cup red wine
- 2 teaspoons ground Black pepper
- 3 teaspoons sea salt
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- ½ teaspoon crushed red pepper
- ¼ cup chopped parsley
- 2 bay leaves
- 2 teaspoons fresh thyme chopped fine
- 2 tablespoons chopped garlic
- Wash your hands and work station thoroughly.
- Gather and prepare all required ingredients.
- Heat the oil or lard in a large stock pot. When it is hot and shimmers, add the beef.
- Let the beef become browned, then remove.
- Add the vegetables and sauté for a few minutes until the vegetables sweat.
- Add the seasonings and sauté until the pot gives off a wonderful aroma and the spices become sticky on the bottom of the pan.
- Now is the time to add the optional red wine.
- Cook the wine down by half and add the beef back in. If you skip the wine or do not have it, add the stock and bring it up to a simmer. Then add the beef.
- Simmer the dish for two hours or so, stirring occasionally, adding water or stock to maintain a stew consistency.
Serve over brown rice or egg noodles.
Stay tuned for a homemade noodle that complements beef stew!
Always visit your local farmers’ market to see what is in season and delicious now! For this recipe, we used beef from Keener Farm and produce from Patchwork Gardens. Both are Dayton-based CSAs (community cupported agriculture).