Ballymaloe Beef and Parsnip Stew
Stews are having a moment: They used to be relegated to weekday dinner fare, but now chefs are giving them more attention, making them cool once again. Darina Allen, founder of Ballymaloe Cookery School in County Cork, Ireland, who shared this recipe with us, explains that “if ‘needs must’ when you are racing against the clock, just mix all the ingredients in the pot, bring to the boil and simmer until gently cooked.” A layer of potatoes on top provides a wonderfully comforting meal all in one pot, but it’s also great served with a nice big dish of brussels sprouts, broccoli or cabbage. The horseradish sauce is fairly mild. If you really want to clear the sinuses, add more freshly grated horseradish.
Ingredients:
For the beef and marinade:
- 3 lb. (1.5 kg) beef stew meat, trimmed and cut into 1 1/2-inch (4-cm) cubes
- Flaky sea salt and freshly ground pepper
- 1 1/2 cups (12 fl. oz./375 ml) red wine
- 1 yellow onion, sliced
- 1/4 cup (2 fl. oz./60 ml) brandy
- 1/4 cup (2 fl. oz./60 ml) extra-virgin olive oil
- Bouquet garni (1 bay leaf, 6 flat-leaf parsley sprigs and 6 thyme sprigs, tied together with kitchen twine)
1/2 cup (2 1/2 oz./75 g) all-purpose flour- Flaky sea salt and freshly ground pepper
- 2 1/2 Tbs. olive oil
- 1/2 lb. (250 g) bacon or salt-cured pork, cut into 1 1/2-inch (4-cm) cubes
- 2 large onions, coarsely chopped
- 1 large carrot, peeled and cut into 3/4-inch (2-cm) cubes
- 2 large parsnips, peeled and cut into 3/4-inch (2-cm) cubes
- 1 large garlic clove, crushed
- About 3 cups (24 fl. oz./750 ml) homemade beef stock, plus more if needed
- Bouquet garni (1 bay leaf, 6 flat-leaf parsley sprigs and 6 thyme sprigs, tied together with kitchen twine)
- 8 to 12 small Yukon Gold potatoes, about 2 lb. (1 kg) total weight
For the horseradish sauce:
- 3 to 6 Tbs. freshly grated horseradish
- 2 tsp. white wine vinegar
- 1 tsp. fresh lemon juice
- 1/4 tsp. mustard powder
- 1/4 tsp. flaky sea salt
- Lots of freshly ground pepper
- 1 tsp. sugar
- 1/2 cup (4 fl. oz./125 ml) heavy cream, softly whipped
For serving:
- Squeeze of fresh lemon juice, if needed
- Lots of chopped fresh flat-leaf parsley
Directions:
To marinate the meat, season the beef cubes with salt and pepper. In a large bowl, combine the red wine, onion, brandy, olive oil and bouquet garni. Add the beef and set aside to marinate for at least 1 hour, or, better still, refrigerate overnight.
Preheat an oven to 300°F (150°C).
Drain the meat, reserving the marinade, and pat dry with paper towels. Pour the reserved marinade through a fine-mesh sieve into a bowl and set aside.
Spread the flour on a plate and season well with salt and pepper. Turn the cubes of beef in the seasoned flour to coat on all sides.
In a Dutch oven over low heat, warm the olive oil. Add the bacon and cook, stirring, until it starts to release its fat, 4 to 5 minutes. Increase the heat to medium and fry the bacon until golden brown, 3 to 4 minutes. Transfer to a large bowl and set aside.
Working in batches, add the beef to the pot and cook over medium heat, stirring occasionally, until browned all over, about 8 minutes per batch. Avoid the temptation to increase the temperature or the fat will burn. Transfer the beef to the bowl with the bacon.
Add the onions, carrot and parsnips to the pot, then stir in the garlic. Season with salt and pepper and sauté briefly, 3 to 5 minutes. Transfer the vegetables and garlic to the bowl with the meat.
Pour off the fat from the pot. Pour the strained marinade into the pot, bring to a boil and deglaze the pot, stirring to dissolve any crusty bits on the bottom. Return the meat and vegetables to the pot.
Add the stock to the pot, using just enough to cover the meat and vegetables. Add the bouquet garni. Bring to a gentle simmer on the stovetop, then cover with the lid, transfer to the oven and cook for 1 1/2 hours.
Remove the pot from the oven and cover the surface of the stew with the whole potatoes. Season with salt and pepper. Cover the potatoes with a circle of parchment paper and then cover the pot with the lid. Return the pot to the oven and cook until both the beef and potatoes are cooked through and tender, about 1 hour more.
To make the horseradish sauce, in a bowl, stir together the horseradish, vinegar, lemon juice, mustard powder, salt, pepper and sugar. Fold in the softly whipped cream but do not overmix or it will curdle. The sauce will keep, covered, in the refrigerator for 2 to 3 days.
Remove the stew from the oven and season to taste with salt and pepper. If it needs more acidity, add a squeeze of lemon juice.
Sprinkle the stew with lots of chopped parsley and serve with the horseradish sauce alongside. Serves 10.
Darina Allen, Ballymaloe Cookery School
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