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ONTARIO GRASS FED BEEF & LOCAL VEGETABLE GOULASH

Ontario grass-fed Beef and Local Vegetables Goulash

 
 

Photo by Chad Stewart

ONTARIO GRASS FED BEEF & LOCAL VEGETABLE GOULASH

by Chad Stewart

INGREDIENTS:

  • 2-3 lbs of local beef (organic and grass fed for maximum quality) Available at www.clearcreek.ca

  • 1 cup of double smoked bacon, chopped

  • 2 cups of chopped Portobello mushroom (can be substituted for meat entirely)

  • 1 cup of chopped leek

  • 1 onion, chopped

  • 2 large carrots, chopped

  • 1 medium rutabaga

  • 1 small head of purple cabbage or 3 cups chopped

  • 2 cloves mince garlic

  • 1 tsp of clove

  • 1-2 cup of red wine (but make sure you have an extra bottle to pair with this meal)

  • 2 litres of beef or chicken stock (vegetable stock and even water will work)

  • Fresh parsley

  • Yogurt (optional)

  • Kim chi (optional) similar to the idea of adding horseradish to a pot roast.

  • Olive oil

  • 1 can of crushed tomatoes

  • Butter (optional)

INSTRUCTIONS:

Photo by Chad Stewart

  1. Firstly - maybe you do this the night before or ahead of time before starting the stew - you want to prepare your “mise en place”. This is the French term for everything in place. This means get all your vegetables, meat and ingredients pre chopped, portioned and ready to go

  2. Start by using a good thick bottom pot, I like to use my La Creuset / Dutch oven pot. The retain heat and conduct heat very well. Make sure your meat is nice and dry and season with salt and pepper. On medium high heat with olive oil began to brown your meat. Once the meat has browned add ½ cup of red wine to deglaze some of the flavour off the bottom of the pan. Remove all the meat from pot and set aside.

  3. Now add a touch more olive oil and start to cook the vegetables adding first the mushrooms, leek and onions – sweating for 3-5 minutes. Feel free to add a couple knobs of butter to this mixture to help add flavour and colour.

  4. Add the remainder of the vegetables, crushed tomatoes, wine and spices. Also you can add back the browned beef and all the juices that come with it.

  5. Submerge the stew with stock until completely covered; bring to a boil for a few minutes then reduce heat to a low-medium simmer and cover with lid.

  6. Cook on medium low for 2-3 hours on stove top, stirring occasionally and adding more liquid as necessary.

  7. Once the beef is super tender, turn heat off, check the seasoning and keep covered until you’re ready to enjoy. Once cooled you can portion and leftovers and freeze or keep refrigerated for up to 5 days.

Chef Tips”

With the leftovers you can get creative and make tacos the next day, pasta or on the side of some poached eggs. Vegetarian version is also delicious, enjoy!