Hello everyone!
To cut to the chase about this unique beef stew, it's my favorite beef stew I've ever had. It's miles away from traditional American beef stew. The flavors are more nuanced and delicate, which in my opinion makes it that much more delicious! There aren't any potatoes, but the turnips are a really excellent and unique stand in with a similar texture. The leeks make such a gorgeous change from regular onion flavors as well! I adapted this recipe from the Braised Rib Stew with Farro recipe from the Elder Scrolls Cookbook. The recipe is quite different so I wanted to record my adaptation here! This is going to be my go-to beef stew from now on. I hope you give it a try!
Ingredients
- 3 lbs Top or Eye round roast (or another lean cut of stew meat), cut into 1-2 inch cubes
- 1 Tablespoon Olive Oil
- 1/4 Cup Port or Marsala Wine
- 5 Cups Beef Stock
- 6 Large Carrots, diced
- 2 Turnips, peeled and diced
- 1 Large Leek, White and Light Green Parts Sliced
- 3-4 Cloves Garlic, Minced
- 1 Cup Farro
- Heaping Tablespoon Allspice + more to taste
- 4 Bay Leaves
- Salt and Pepper
Instructions
1.) Heat pan over medium high heat. Add the tablespoon of olive oil when the pan is hot then add in the meat. Sear on all sides, seasoning with salt and pepper, and be careful not to stir too often so a flavorful sear can develop. Once the meat is brown pour in the wine followed by the stock to deglaze the pan.
2.) Add the carrots, turnips, leeks, garlic, allspice, bay leaves, farro and meat to either a slow cooker or instant pot pressure cooker. Cook for 8-10 hours on low in the slow cooker or 35 minutes on high pressure in the pressure cooker with a 10 minute natural release.
3.) When stew is done cooking taste and adjust seasoning with salt and pepper. This stew is delicious immediately but even better the next day. Enjoy!
