Sunday, February 28, 2016

Roasted Root Vegetables and Smoked Tritip Stew

3 to 4 lbs of smoked tritip
1/2 Stick of butter
2 Tablespoons of Olive Oil
1 large onion sliced (petals)
3 cloves of minced garlic
3 Tablespoons of tomato paste
2 Tablespoons of Worcestershire
2 Tablespoons of Balsamic Vinegar
1 Teaspoon salt
3 Tablespoons of unbleached all purpose flour
3 Sprigs of fresh thyme or 2 teaspoons dried
3 Sprigs of fresh rosemary or 2 teaspoons dried
1 Tablespoon of Paprika
1 Tablespoon of sage
4 cups of beef broth
3 carrots chunky chop
2 Parsnips chunky chop
2 beets cubed
1 1/2 lbs red or golden potatoes cubed
1 cup frozen peas
1 dark beer (porter, stout, or dark ale)
Salt and pepper to taste

Preheat oven to 400 Degrees
Place the cubed beets, parsnips, and potatoes in a large cast iron skillet with a tablespoon of olive oil
Place the skillet in the oven for 25 mins
Add 1/2 stick of butter, the onions and garlic to a dutch oven or soup pot and saute over medium heat
Add in cubed tritip and flour
Cook until onions are browned and rue is thickened
Remove the roasted root vegetables from the oven and add the remaining ingredients (except the peas)
Reduce heat, cover and simmer for 2hr to allow ingredients to blend
Add the frozen peas during the last 20 mins of the cook to keep them crisp.

This stew has a nice blend of sweet, smokiness, and savory. Enjoy with a glass of Cabernet Sauvignon or a Pale Ale.