This beef stew started yesterday evening. Actually, it started a few days ago when I made chicken stock that was used in the broth for this dish. I'll leave the chicken stock alone and just say later when I added it.
Beef, mostly shank with the bone and some various other stew-type cuts locally-raised. Browned, deeply after a salt & pepper seasoning. Then, your typical stock/broth/soup fixings were added in such as onion, celery, and carrot. Garlic, bay leaves, whole black peppercorns, rosemary, annato seeds, one dried thai-style chili pepper, the chicken stock, and a bit of salt all simmered with the beef for several hours. I then put that away for the night.
Then, this evening I heated this mixture back up, removed the carrots and beef. I then let the rest drain through a cheesecloth while pushing out as much liquid as possible. The carrots were mashed finely and then I started putting everything back together. Beef, the mashed carrots, fresh carrots (from the garden), turnip (from the garden), and waxy potatoes (from the garden), the broth, and then topped off with a bit of red wine and water. I let the new veggies cook halfway with the lid on and halfway with the lid off. The mashed carrots and having the lid off helped thicken the broth of this stew. Some fresh kosher salt and ground pepper were added a few minutes before serving. Trisha made some bread today as you can see.
Very, very satisfying meal.
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