Grass Fed Beef Stew with Fried Parsnip Chips and Gremolata
This beef stew is given just a little twist with the addition of Korean gochujang paste but is still excellent if you prefer to stick with the straight tomato paste. Much depends on the quality of the beef and the quality of the broth and the wine. The low and slow cooking will do the rest. Serve with a dollop of creamy mashed potatoes or root vegetable mash of your choice and a scattering of sweet green peas.
- Servings: 4
Source: wrongdirectionfarm.com
Ingredients
- 4 lbs beef stew meat, lightly seasoned with salt and pepper
- beef tallow, lard or chicken fat
- yellow onion, peeled and sliced
- garlic, peeled and minced
- gochujang paste )
- tomato paste
- all purpose flour
- dry red wine
- beef broth or stock
- large bay leaf
- large carrots, peeled and cut into large slices
- minced fresh parsley
- freshly grated lemon zest
- freshly minced garlic
- a few grinds of black pepper
- scrubbed whole parsnips- not peeled
- qt peanut or olive oil for frying
- Fine sea salt for seasoning