When we arrived home to rainy weather, I started craving soup and cozy food. I guess fall really is here. I had some stewing beef and a few short ribs along with some root vegetables and this is what came out of the pot. I kind of imagine cavemen eating something like this – a pot full of meat and bones with some vegetables and wild herbs thrown in.
Make the vegetable mash while the stew is simmering.
- coconut oil
- 1 lb stewing beef
- 0.5 lb beef short ribs (about 4)
- 4 sprigs fresh thyme
- 3 bay leaves
- 1 large onion, chopped
- 4 ribs celery, chopped
- 4 c. beef broth (homemade or organic, low sodium) – less if you want it to be less soupy
- 1 large parsnip, peeled and diced
- 2 large carrots, peeled and diced
- 1 lb button mushrooms (can also substitute dried porcini mushrooms for a richer flavour, just be sure to add more liquid if using dried).
Heat coconut oil in large pot over med-high heat. Add meat to pot and season with salt and pepper. Brown meat for about 15 minutes, until juices are reducing. Add thyme and bay leaves – stir 1 minute. Add onions and celery – stir 5 minutes. Add broth, parsnips, carrots and mushrooms. Bring to a boil. Reduce heat to simmer, cover and cook for about an hour. Remove bay leaves. Season to taste and serve over vegetable mash or on its own. Garnish with extra fresh thyme.
Root Vegetable Mash
- 2 sweet potatoes (the yellow ones, not the orange kind), peeled and sliced
- 2 parnips, peeled and sliced
- 4 turnips, peeled and sliced (I used purple top turnips)
- butter or coconut oil, to taste (about 2 tbsp)
Add all vegetables to pot, cover with water and bring to a boil. Turn down to simmer until vegetables are soft. Drain cooked vegetables, reserving a bit of water. Mash, adding butter and reserved water to thin to desired consistency. Season with salt and pepper, if desired.
Note: I also thought about adding cauliflower to the mash. It is very flexible – there are a lot of vegetable combinations you could do this with. I liked the white colour as it reminded me of mashed potatoes but much better. The sweet potatoes gave it a creamy texture.
And there it is: comfort food for a rainy day.