Trench Grub Stew with Sourdough Trenches
Inspired by the gritty resilience of the front lines, this hearty stew is a robust meal designed to sustain and comfort. It features slow-cooked beef and root vegetables, simmered in a rich broth, served alongside crusty, 'trench-like' sourdough bread for dipping. It's a dish built for endurance, perfect after a long day's work, providing deep, satisfying flavors that warm you from the inside out.
Directions
- 1
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- 2
Pat beef dry with paper towels; season generously with salt and pepper.
- 3
Working in batches if necessary, sear beef on all sides until deeply browned, about 3-4 minutes per batch; remove beef and set aside.
- 4
Add onion, carrots, and celery to the pot. Sauté until softened, about 8-10 minutes, scraping up any browned bits from the bottom.
- 5
Deglaze the pot with red wine, stirring and scraping up any remaining fond. Cook until the wine has mostly evaporated, about 5 minutes.
- 6
Return beef to the pot. Add beef broth, diced tomatoes, bay leaves, and oregano. Bring to a simmer.
- 7
Reduce heat to low, cover, and cook for 1.5 hours, stirring occasionally.
- 8
Stir in the potatoes. Continue to simmer, covered, for another 45-60 minutes, or until the beef and potatoes are fork-tender.
- 9
Remove bay leaves. Stir in frozen peas and cook for 5 minutes, or until heated through.
- 10
Taste and adjust seasoning with salt and pepper as needed.
- 11
Let the stew rest for 10-15 minutes before serving to allow flavors to meld.
- 12
While the stew rests, slice the sourdough bread into thick pieces, resembling 'trenches', and serve alongside the hot stew for dipping.