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Braised Paso Prime Grass-Fed Beef Stew with Winter Vegetables and Cornbread Cobbler
Ingredients:
- 3 ounces extra virgin olive oil
- 4 pounds grass-fed sirloin, diced into 1-inch cubes
- Kosher salt and freshly ground pepper
- 3 carrots, peeled and diced large
- 1 small head celery root, peeled and diced large
- 1 pound red pearl onions, blanched and peeled
- 3 sprigs fresh thyme
- 2 bay leaves
- 2 tablespoons tomato paste
- 1/4 cup all purpose flour
- 4 each anchovy filets, rinsed and chopped finely
- 2 sweet potatoes, peeled and diced into 1-inch cubes
- 2 cups dry Marsala
- 2 cups beef stock
For the Cobbler
- 2 cups all-purpose flour
- 2 cups white or yellow cornmeal
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 bunch dill, chopped finely
- 6 ounces butter, cut into cubes
- 2 cups milk
Getting it done:
- Heat 2 ounces olive oil in heavy-duty stockpot. Season beef with salt and pepper and add beef cubes in small batches until browned. Remove with a slotted spoon and set aside. Repeat until all beef is browned.
- Heat remaining olive oil in pot until it shimmers. Add carrots, celery root, onions, thyme, bay leaves, tomato paste and flour. Stir over medium heat until fragrant and just starting to brown. Add beef, anchovy and sweet potatoes. Stir together, then add Marsala, being sure to scrape all the browned bits from the bottom of the pan. Mix until smooth and bring to a soft boil for 2 to 3 minutes. Add stock and return to a boil. Drop the heat to simmer and cook, covered, for 1 1/2 to 2 hours. Remove the lid and continue to cook another 30 to 40 minutes or until the beef is tender. Transfer stew to a casserole and top with cobbler.
For the Cobbler
- Preheat oven to 375 degrees.
- Combine flour, cornmeal, baking powder, salt, sugar and dill in a small mixing bowl. Add butter and mix on low speed until large crumbs form. Add milk and mix until all is incorporated.
- Use scoop to dollop mixture over stew. Place in the oven and bake for 30 minutes or until topping is browned on the edges. Serve immediately.
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Epicurean Group - 111 Main Street, Suite 3, Los Altos, CA 94022 - 415.895.2800
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