Grug's Gritty Ground Grub
A hearty, one-pot stew that’s perfect for a hungry family after a day of foraging. This rustic dish combines robust meats and root vegetables, simmered slowly to tenderness, just like a true cave-dwelling clan would appreciate for dinner. It's designed to be deeply flavorful and comforting, providing sustenance for even the most epic adventures.
Directions
- 1
Pat the beef cubes dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- 3
Sear the beef in batches, browning deeply on all sides. Remove beef and set aside.
- 4
Add the chopped onion, carrots, and parsnips to the pot. Sauté for 8-10 minutes until softened and lightly caramelized.
- 5
Stir in the flour and cook for 1 minute, scraping up any browned bits from the bottom of the pot.
- 6
Pour in the red wine and beef broth, scraping the bottom of the pot to release all flavorful fond. Bring to a simmer.
- 7
Return the seared beef to the pot. Add bay leaves and dried thyme. Bring back to a gentle simmer.
- 8
Cover the Dutch oven and transfer to a preheated oven at 325°F (160°C). Cook for 1.5 hours.
- 9
Remove from oven, add the halved Yukon Gold potatoes, stir gently, and return to the oven.
- 10
Continue to cook for another 45-60 minutes, or until the beef is fork-tender and potatoes are cooked through.
- 11
Remove bay leaves. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.