Small Family Farm CSA

We Dig Vegetables

 

Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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by Martha Stewart

INGREDIENTS

         1 rib celery, coarsely chopped

         1 sprig fresh rosemary, plus 1 tablespoon chopped fresh rosemary

         1 sprig fresh thyme

         2 dried bay leaves

         1 clove garlic

         1 1/2 teaspoons unsalted butter, plus more for rutabagas and potatoes

         2 pounds boneless beef chuck or leg of lamb for stew, cut into 1-inch pieces

         2 medium onions, chopped

         2 tablespoons all-purpose flour

         2 cups dry red wine

         1 cup homemade or store-bought low-sodium canned beef stock

         4 carrots, cut crosswise into 3-inch pieces

         Coarse salt and freshly ground black pepper

         3 rutabagas (about 3 pounds), peeled and cut into large pieces

         4 russet or Yukon gold potatoes (about 2 pounds), peeled and cut into large pieces

         1/2 cup hot milk, or more if needed

DIRECTIONS

STEP 1  
Tie celery, rosemary sprig, thyme, bay leaves, and garlic in a small piece of cheesecloth to make a bouquet garni; set aside. Heat a wide, heavy-bottomed pan over medium heat until hot. Melt butter, and brown meat in two batches, taking care not to crowd the pieces or they will steam and not brown; transfer meat to a bowl using a slotted spoon and set aside. Add onions; cook until slightly softened, about 8 minutes. Return meat to pan and sprinkle flour over the meat and onions, cook about 1 minute, stirring often.

STEP 2  
Add wine, and bring to a boil, scraping the bottom of the pan to loosen the brown bits. Add the stock and bouquet garni, bring to a boil, cover, and cook on low heat until meat is tender, about 1 1/2 hours. Remove the lid after 1 hour; add carrots, and cook, uncovered, for the last 30 minutes. Season with salt and pepper.

STEP 3
  Place rutabagas and potatoes in separate saucepans; cover with cold, salted water. Bring to a boil and simmer until tender, 30 to 40 minutes for the rutabagas and 25 minutes for the potatoes. Drain; return to the saucepans to dry out any moisture from the vegetables for a few minutes.

STEP 4  
Put the rutabagas and potatoes through a food mill fitted with a fine disk, or ricer, or mash by hand. Add butter, as desired, and enough hot milk to make a creamy puree. Season with salt and pepper; stir in chopped rosemary.

STEP 5  
Preheat oven to 350 degrees. Remove bouquet garni; transfer stew into a deep 2-quart baking dish. Top with puree; dot lightly with butter. Bake 1 hour, or until top is brown and crusty. Serve hot.