Berkley and Jensen Soft Beef Bouillon Cubes

This beefiness stew recipe replaces carrots with parsnips and adds dried porcini and black trumpet mushrooms to make a repast worthy of a king!

Spring to Recipe

Beef stew is one of those meals that conjures many contrasting memories and emotions. At my core, I love it, as it evokes the warmth of hearth and home and the flicker of firelight when winter settles in and wraps the states in frigid blankets of darkness and snow. It is more than comfort nutrient; information technology is nourishment and life. We call it "hearty," a word that literally ways "of the heart." It has sustained kings and peasants alike for endless generations. It is a simple and wondrous affair, but its beauty is marred by the cooked carrot.

The cooked carrot. Is at that place any more than vile and revolting food? How could something so crunchy and sweetness when raw, turn into such offensive mush when stewed? It is the turd in the punch basin, the unwelcome boor at the dinner political party, belching and smacking its lips while braying almost the time it drank twelve beers and hooked up with a stripper named Clairette. If beefiness stew is to merits its rightful seat in the Pantheon of culinary classics, the carrot must go.

Fortunately, female parent nature has provided an alternative that exceeds and excels on every level: the parsnip. This mysterious stranger of the produce aisle is unknown to many. They may ask, "is it like a turnip?" – that other root vegetable they've never tried. Just it is neither turnip, nor carrot, nor white potato. It is Parsnip, and it lifts a lowly beefiness stew from the hands of peasants and delivers it into the halls of the king.

This recipe not only replaces the carrot with the parsnip, simply it includes 2 types of dried mushrooms: porcini and black trumpet. These fungi impart a beautiful bawdy richness to the stew and should not be omitted. I include links to buy them from Amazon if you lot can't find them locally (I go mine at Whole Foods). As a counterpoint to the mushrooms, this recipe calls for a bit of cinnamon and nutmeg. These spices add a touch on of the exotic to a familiar dish. This is not a thick stew; it has a thin broth. I find this showcases the flavors better than one that has been thickened with flour. However, if your preference is for thick stew, simply cook 1/2 stick unsalted butter in a small pot, then whisk in 1/4 loving cup of flour. Cook this mixture (chosen a roux) for 5 minutes over medium-low heat, so stir into the stew.

As a final note, I desire to address the subject of bouillon. If you lot've read my recipes, you'll notice that I use bouillon quite a flake in stews. There was a time when I was a purist and would never consider using anything less than goop or stock. Only Handan convinced me to try bouillon (the Turks utilize information technology a lot), and I have to admit, I'm sold on the idea. Not only does it requite good flavor to certain dishes, but it is easier to keep on manus than store-bought stocks. Occasionally I will make homemade stocks, merely for everyday cooking, I give my vote to bouillon. Afterward trying several brands, I have settled on Berkley & Jensen Soft Beefiness Burgoo Cubes. They have by far the best flavor of any I've tasted. Since these cubes are bigger than most (xiv grams each), you would need to substitute ii of the Oxo/Knorr/Herb Ox cubes (which are about half-dozen grams) for each Berkley & Jensen cube. If you're but non into bouillon, substitute beef stock for the water and add 1 i/2 teaspoons of table salt or 1 tablespoon of Diamond Kosher Salt or 1 3/4 teaspoons Morton'due south Kosher Salt.

Permit'south begin. (Printer-friendly recipe at the end of the mail)

Ingredients

Method

Heat a cast fe pot or heavy dutch oven over medium loftier oestrus. When hot, add vegetable oil. When oil is hot, add beef and brown.

Add together onions and cook for well-nigh three-4 minutes, stirring often. Add parsnip and celery and cook another 2 minutes, stirring oft.

Add together potatoes and stir to combine.

Add mushrooms, bouillon, bay leaves, spices and h2o. Stir until bouillon is dissolved. Cover pot and simmer for 1 60 minutes.

At this point, if y'all desire a thicker stew, melt 1/2 stick unsalted butter in a small pot, and so whisk in 1/four cup flour. Cook the roux for about v minutes over medium depression heat, and then stir into the stew and proceed to cook until thickened.

Beef Stew with Parsnips & Dried Mushrooms

This beef stew recipe replaces carrots with parsnips and adds dried porcini and black trumpet mushrooms to make a meal worthy of a king!

Form Chief Class

Cuisine American

• ▢ 4 tablespoons vegetable oil
• ▢ 1 1/4 pound beefiness shoulder - - cubed
• ▢ 1 large sweetness onion - - roughly chopped
• ▢ ane large parsnip - - up to one/ii pound, diced
• ▢ 2 celery ribs - - sliced
• ▢ 5 red potatoes - - a picayune over 1 pound, skins left on and cubed
• ▢ one small scattering dried porcini mushrooms - - finely diced
• ▢ 1 small scattering dried black trumpet mushrooms - - finely diced
• ▢ 2 Berkley & Jensen Soft Beef Burgoo Cubes - - or 4 of the smaller Oxo/Knorr/Herb Ox cubes
• ▢ 2-3 bay leaves
• ▢ ane teaspoon basis black pepper
• ▢ i teaspoon dried rosemary
• ▢ 1 teaspoon dried thyme
• ▢ i/ii teaspoon garlic powder
• ▢ 1/2 teaspoon ground cinnamon
• ▢ 1/4 teaspoon basis nutmeg
• ▢ 5 cups water

• Oestrus a cast iron pot or heavy dutch oven over medium high heat.

• When hot, add vegetable oil. When oil is hot, add beefiness and brown.

• Add together onions and cook for about 3-4 minutes, stirring ofttimes.

• Add together parsnip and celery and cook another ii minutes, stirring often.

• Add potatoes and stir to combine.

• Add together mushrooms, bouillon, bay leaves, spices and water. Stir until bouillon is dissolved.

• Cover pot and simmer for i 60 minutes.

• If a thicker stew is desired, cook 1/2 stick unsalted butter in a pocket-size pot, then whisk in i/4 loving cup flour. Cook the roux for about 5 minutes over medium low rut, so stir into the stew and continue to cook until thickened, most five minutes more than.

For those opposed to bouillon, substitute beef stock for the h2o and add together 1 ane/2 teaspoons tabular array salt or i tablespoon Diamond Kosher salt or 1 3/4 teaspoons Morton'due south Kosher salt.

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Source: https://www.thenavagepatch.com/beef-stew-parsnips-dried-mushrooms/

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