Classic Beef Stew with Dandelion Greens

Introduction

Name: Classic Beef Stew with Dandelion Greens
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: ¼ cup flour; ¼ tsp freshly ground pepper; 1 lb stewing beef, trimmed and cut into one inch cubes; 2 slices bacon; 2 tbsp red wine vinegar; 2 cups red wine; 2 cups beef bone broth; 2 bay leaves; 6 sprigs fresh thyme; 3 sprigs fresh rosemary; 1 medium onion, chopped; 5 carrots, peeled and cut into one inch rounds; 2 large russet potatoes; 1 white turnip; 2 cups sliced crimini mushrooms; 1 bunch greens, chopped. Use a tough green such as turnip, kale, chard, or dandelion.; 2 tsp salt

This is a twist on the classic stick-to-your-ribs beef stew. Mushrooms provide an earthy flavor and the greens add a freshness and nutritional punch. It is the ideal dinner on a chilly winter's day. Beef, onion, carrots, potatoes, mushrooms, turnips, dandelion greens, and red wine come together for the perfect comfort dish.

Beef | Classic | Entree

Recipe

Yields1 ServingDifficultyBeginner

Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

Ingredients

¼ cup flour

¼ tsp freshly ground pepper

1 lb stewing beef, trimmed and cut into one inch cubes

2 slices bacon

2 tbsp red wine vinegar

2 cups red wine

2 cups beef bone broth

2 bay leaves

6 sprigs fresh thyme

3 sprigs fresh rosemary

1 medium onion, chopped

5 carrots, peeled and cut into one inch rounds

2 large russet potatoes

1 white turnip

2 cups sliced crimini mushrooms

1 bunch greens, chopped. Use a tough green such as turnip, kale, chard, or dandelion.

2 tsp salt

Directions

Combine the flour and pepper in a bowl in a paper bag or plastic freezer bag, add the beef and toss to coat well. Shake off extra flour and set beef aside.

In a dutch oven, cook bacon until crisp and remove.

In the bacon fat, add the beef a few pieces at a time. Work in batches to not overcrowd the beef. Brown beef on all sides adding more oil to the pan if needed between batches. Remove beef to a plate.

Add onion and carrot to the pan and cook until onion is soft.

Add tomato paste and cook until the paste is a deep red.

Deglaze the pot with the vinegar and red wine. Cook over medium-high heat, scraping the bottom with a wooden spoon to loosen any browned bits. This is flavor!

Return the beef to the pan. Add beef broth and tied up bay leaves, thyme, and rosemary. Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

Add the potatoes and turnip to the pan and cook about 30 minutes until vegetables are tender.

Add greens and mushrooms and simmer an additional 15 minutes.

Add broth or water if the stew is dry and season with salt and pepper to taste. If you like a thicker stew, create a slurry with beef stock and flour, stir in, and cook an additional 5 minutes. Serve with crusty bread, preferably in front of a fire.