https://www.copymethat.com/r/5zMLGqe1r/ballymaloe-beef-and-parsnip-stew/
55012657
bLPRKAr
5zMLGqe1r
2024-11-09 01:36:32
Ballymaloe Beef and Parsnip Stew
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Ingredients
- subheading: For the beef and marinade:
- 3 lb. (1.5 kg) beef stew meat, trimmed and cut into 1 ½-inch (4-cm) cubes
- Flaky sea salt and freshly ground pepper
- 1 ½ cups (12 fl. oz./375 ml) red wine
- 1 yellow onion, sliced
- ¼ cup (2 fl. oz./60 ml) brandy
- ¼ 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)
- ½ cup (2 ½ oz./75 g) all-purpose flour
- Flaky sea salt and freshly ground pepper
- 2 ½ Tbs. olive oil
- ½ lb. (250 g) bacon or salt-cured pork, cut into 1 ½-inch (4-cm) cubes
- 2 large onions, coarsely chopped
- 1 large carrot, peeled and cut into ¾-inch (2-cm) cubes
- 2 large parsnips, peeled and cut into ¾-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
- subheading: For the horseradish sauce:
- 3 to 6 Tbs. freshly grated horseradish
- 2 tsp. white wine vinegar
- 1 tsp. fresh lemon juice
- ¼ tsp. mustard powder
- ¼ tsp. flaky sea salt
- Lots of freshly ground pepper
- 1 tsp. sugar
- ½ cup (4 fl. oz./125 ml) heavy cream, softly whipped
- subheading: For serving:
- Squeeze of fresh lemon juice, if needed
- Lots of chopped fresh flat-leaf parsley
Note: Ingredients may have been altered from the original.
Steps
Directions at williams-sonoma.com
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