NANCY VIENNEAU / COOKBOOK AUTHOR "Third Thursday Community Potluck"
BEEF:
5 pounds boneless chuck roast, trimmed and cut into cubes
4 to 5 garlic cloves, minced
1⁄4 cup plus 1 tablespoon olive oil, divided
4 tablespoons balsamic vinegar
1 1⁄2 teaspoons kosher salt
1 teaspoon black pepper
A few sprigs of fresh thyme
A couple sprigs of fresh rosemary
2 bay leaves
2 tablespoons flour
Place the cubed meat in a large bowl. Stir in the minced garlic, 1⁄4 cup olive oil, and balsamic vinegar. Sprinkle with salt and pepper. Strip the sprigs of thyme and rosemary and stir into the meat. The meat should be well coated. Add the bay leaves and allow the meat to marinate for at least 4 hours or overnight. Heat a Dutch oven or large pot over medium heat. Add the remaining 1 tablespoon olive oil. Add the meat, a few pieces at a time. Do not crowd the pan. Brown the meat on all sides and remove to a clean bowl. Continue the browning process until all the beef is browned. When all the meat is browned, toss it with the flour. Return the flour-coated meat to the pot and cook gently, toasting the flour. Stir in enough water to cover the meat and scrape up browned bits from the bottom and sides of the pot. Cover and continue cooking on medium heat for at least 1 hour. The meat should be fork-tender.
ROASTED ROOT VEGETABLES
1 pound carrots, cleaned and sliced on the diagonal into pieces
1 pound parsnips, cleaned and sliced on the diagonal into pieces
2 to 3 medium onions, sliced lengthwise into 1⁄2-inch strips
Olive oil
Salt to taste
Black pepper to taste
1 bundle fresh parsley leaves, chopped
A few fresh celery leaves
Preheat the oven to 400 degrees.
Spread the carrots, parsnips, and onions out on a baking sheet and lightly coat with olive oil. Season with sea salt and black pepper. Roast the vegetables for 20 minutes, until pieces are softened and caramelized. Remove from the oven and reduce the heat to 350 degrees. When the beef is tender, add the vegetables to the pot. Stir in the chopped parsley and celery leaves. Taste for seasoning and add additional salt and pepper if needed.
WHIPPED CHIVE POTATOES
4 pounds Russet potatoes, washed, peeled, and quartered
1⁄2 cup (1 stick) butter, cut into pieces
Salt to taste
Black pepper to taste
1 bundle fresh chives, chopped
1 cup milk
Paprika
Place the potatoes into a large pot of lightly salted water and bring to a boil over high heat. Reduce to low and cook until the potatoes are tender when pierced with a knife tip. This could take 15 to 20 minutes. Pour the cooked potatoes into a colander. Drain well and return to the pot. Place the pot over low heat and toss the potatoes in the pot to cook off any remaining water. Place the warm potatoes into a large bowl. Using an electric mixer, beat the potatoes until the lumps are broken down. Beat in the butter. Season to taste with salt and black pepper. Beat in the chives. Slowly add the milk, continuing to whip the potatoes until they become creamy and somewhat fluffy.
Preheat the oven to 350 degrees. Spoon the whipped potatoes into a large pastry bag fitted with a star tip. Pipe the potatoes in rosettes all over the top of the beef stew, filling the pot generously. Sprinkle the top of the potatoes with paprika and bake for 30 minutes, until the stew is bubbly and the potato topping is puffed and golden. Makes 16 to 20 servings.
