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What a cold Monday we had today here in Toronto! Thank God it was one of those days I didn’t have a lot of things to do outside home, so I could only appreciate the cold by the window.
Even so, days like this are the best to cook delicious comfy food and try different recipes. I don’t know why but when the weather is like this I want to try more elaborated dishes or dishes that take longer to cook. There’s something about looking at the time passing by on cold days, right?
So I cooked stew for the first time. Yeah, first time! And I loved it!
This recipe doesn’t take too long to prepare, so it’s perfect for any day of the week, especially a cold one like we had this Monday.
One Pot Beef, Potato & Pearl Onion Stew
- 285 g Sirloin beef strips
- 450 g Potatoes
- 1 Bunch of parsley
- 300 g Carrots
- 2 Garlic cloves
- ½ Bunch of kale
- 60 g Red pearl onions
- 30 ml Tomato paste
- 45 ml Balsamic vinaigrette
- 18 g Cornstarch
- 60 ml Vegetable demi-glace
- 13.5 g Beef stew spice blend salt, garlic salt, paprika, chili powder, sugar, herbes de Provence, cayenne pepper, sunflower oil
Cut the potatoes into bite-size pieces. Strip the kale leaves off the stems; thinly slice the leaves into ribbons. Peel and slice the carrots into rounds. Peel and halve the pearl onions. Mince the garlic. Finely chop the parsley leaves and stems.
In a medium pot, heat a generous drizzle of oil on high. Pat the beef strips dry with a paper towel; season with ⅓ of the spice blend and S&P. Add the seasoned beef to the pan and cook, 1 to 2 minutes, until partially cooked and beginning to brown. Transfer to a plate, leaving any browned bits (or fond) in the bottom of the pot. Reserve the pot.
In the reserved pot of fond, heat a drizzle of oil on medium-high. Add the onions, ⅔ of the carrots and ½ the garlic. Cook, stirring frequently, 2 to 3 minutes, or until the carrots are beginning to soften; season with the remaining spice blend and S&P. Add the tomato paste and cook, stirring, 1 to 2 minutes, until dark red.
To the stew pot, add the partially cooked beef*, potatoes, demi-glace and 2 ½ cups water (double for 4 portions). Bring to a boil; reduce the heat and simmer, 12 to 14 minutes (16 to 20 minutes for 4 portions), until the potatoes have cooked through and the stew has reduced; season with S&P to taste. In a bowl, combine the cornstarch with 1 tbsp water (double for 4 portions); mix thoroughly. Add to the stew and cook, stirring occasionally, 2 to 4 minutes, until thickened.
While the stew cooks, in a small bowl, combine ⅔ of the parsley, as much of the remaining garlic as you’d like and 2 tbsp olive oil (double for 4 portions); season with S&P to taste.
In a large bowl, combine the kale and a drizzle of olive oil. Using your hands, massage the kale until wilted. Add the remaining carrots, remaining parsley and ⅓ of the gremolata. Toss with as much of the vinaigrette as you’d like; season with S&P to taste. Divide the finished stew between your bowls. Top with a spoonful of the remaining gremolata. Serve the salad on the side. Bon appétit!