Slow-cooked beef with root vegetables
A luscious beef recipe from Baronita restaurant in Israel.
There's a small town set in the hilly wine region south of Haifa that is so rich in wine associations that its main street is called “The Wine Path.” The town, Zichron Yaacov, is a village dedicated to agriculture, that retains a certain old-fashioned look. Houses with red roofs stand in the cobblestone streets of the charming street mall. European-style street lamps stand in orderly rows down the street. Art galleries, walls covered in climbing roses, a gentle bohemian art colony feeling prevail. And on a street, inside a courtyard, is the Baronita restaurant, where you can eat deliciously fresh home-cooked dishes every weekday, and hear local musicians on Thursday nights. Baronita’s stand at the recent Wine & Plenty festival featured this beef stew.
- 2 pounds beef shoulder, in one piece
- 1 teaspoon coarsely ground allspice
- 3 bay leaves
- 1/4 cup olive oil
- 2 large onions, sliced
- 2 medium beets
- 1 medium turnip
- 3 carrots
- 1 medium sweet potato
- 10 cloves garlic, peeled
- 1/4 tablespoon coarsely ground black pepper
- 1/2 tablespoon coarse salt
- 1/2 tablespoon paprika, in oil if possible
- 1 cup dry red wine
- Stock from cooking the beef
Place beef in a large pan and cover with water. Bring to a boil.
Add allspice and bay leaves. Lower heat, cover the pot partially and simmer three hours, turning the meat over occasionally. There should be about half the original quantity of water left (add more by quarter-cups during the cooking, if needed) and the meat should be tender.
Leave the beef to cool in its stock, then refrigerate it, still in its stock, for at least 10 hours.
After the marinading period, remove the beef from the stock but strain and reserve the liquid. Cut the beef into 1” cubes.
Heat the olive oil in a pot large enough to fit the beef and vegetables. Brown the onion in the oil, over medium heat.
Cut the beets and turnips into quarters and chop the carrots and sweet potatoes into thick slices.
Add the vegetables and garlic cloves to the browned onions in the pot.
Add pepper, salt, and paprika; gently mix.
Add the wine and wait one minute.
Add the beef cubes and enough stock to barely cover the vegetables and beef.
Cover and cook until the liquids reduce and form a sauce, and the vegetables are tender: about 45 minutes.
Serve, and enjoy.
Related Topics: Meat and Poultry