You want to just cuddle down with a bowl of this stew and forget the rain .
Ingredients : a good side of beef nicely cut to fit a stew ; a good beef bone broth ( preferably home made but store bought ok ) fingerling potatoes ( regular or any color ) ; Portobello and cremini mushrooms ( maybe 2-3 Portobellos and 1 pint of cremini and it is optional ) ; parsnips cut in bite size ; sweet onion ( Vidalia ) diced ; some pearl red , white and Chipolinis left whole ; sweet colored peppers chopped bite size ; scallions diced ; garlic sliced ; brown sugar , s/p , mushroom gravy base ( 1 packet ) ; rice flour ; coconut cream and sour cream ( sour cream is optional if dairy is not wanted ) .
Start with getting the fingerlings cut into chucks and blanched just until tender in boiling water , let cool .
In a heavy pot add olive oil , chopped onions , sliced garlic and a bit of brown sugar , sweat it , add the beef chunks and stir around until they browned , add a sprinkle of s/p , Montreal steak spice if liked ; add beef broth enough to just cover the meat , start simmering and then add a little water if it gets too dry ; when it gets to be nearly tender enough to touch , add a can of coconut cream and keep simmering .
Meanwhile , prepare a baking sheet with parchment paper and get the fingerlings on , parsnip chunks , all mushrooms cut into pieces bite size , all pearl & Chipolini onions , toss with a little olive oil , some rosemary and basil and s/p , and roast in the oven for about 15 mins ; add the chopped peppers and return to oven for 5 mins. more .
When beef is good and ready tender add all roasted veggies to pot , stir and let simmer together for a few mins . Mix the packet of mushroom gravy with 2 tbsp of rice flour ( a little more can be added after depending on how thick we like the gravy ) , mix well into a slurry with hot water and add while stirring to the pot ; check for seasoning if more s/p needed ; turn off the heat and then add a good cup or so of sour cream and stir it in .
Hearty , luscious creamy stew 🙂