Main Dish
St. Paul Booya
Viszlay Vineyards
851 Limerick Lane
Healdsburg, CA 95448
viszlayvineyards.com
- RECIPE YEAR: 2018
- RECIPE BY: Abby Viszlay
- YIELD: Serves 10
- PAIRS WELL WITH: Five Vines
This rich and robust stew from Minnesota is packed full of chicken, beef and vegetables. It's a festival of the harvest in one dish.
Ingredients:
- 2 pounds beef short ribs, trimmed, meat and bones separated
- 1 small oxtail
- 2 pounds bone-in chicken thighs, trimmed of excess fat
- Salt and freshly ground pepper, to taste
- Olive oil as needed
- 2 onions, chopped
- 3 celery stalks, chopped
- 8 cups chicken broth
- 2 bay leaves
- 1 cup navy beans, soaked overnight
- 1 can (28 ounces) diced tomatoes
- 1 tablespoon tomato paste
- 1 small head green cabbage, shredded or chopped
- 1/2 pound rutabaga, peeled and cut into 1/2-inch pieces
- Other spices, to taste
- 1 garlic clove (optional)
- 1 pound russet potatoes, peeled and cut into 1/2-inch pieces
- 3 large carrots, peeled and sliced 1/4 inch thick
- 1 cup green peas (frozen okay)
- 1 tablespoon fresh lemon juice
- Chicken bouillon if needed
Directions:
Pat the beef short ribs, oxtail and chicken dry with paper towels, and season with salt and pepper. In a large Dutch oven over medium heat, warm a small amount of olive oil until just smoking. Add the beef and brown on all sides, 5 to 7 minutes. Transfer to a plate. Add the chicken to the pot and cook until browned all over, 7 to 10 minutes. Transfer to a plate. When the chicken is cool enough to handle, remove and discard the skin. Pour off all but 1 1/2 teaspoons fat from the pot. Add the onions and celery and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add the broth and bay leaves, stirring to scrape up any browned bits. Add the beans, beef, beef bones and chicken and bring to a boil. Reduce the heat to low, cover and simmer until an instant-read thermometer inserted into the chicken registers 175°F, about 30 minutes. Transfer the chicken to a bowl. When the chicken is cool enough to handle, shred the meat into bite-size pieces, discarding the bones. Cover the chicken and refrigerate. Continue to simmer the stew until the beef is tender, about 1 1/4 hours more. Transfer the beef to a plate. When the beef is cool enough to handle, shred the meat into bite-size pieces, discarding the fat. Remove and discard the beef bones and bay leaves. Strain the broth through a fine-mesh strainer and discard the solids. Let the liquid settle for about 5 minutes, then skim off the fat and return the liquid to the pot. Add the shredded beef, tomatoes, tomato paste, cabbage, rutabaga, 1 1/4 teaspoons salt, 1 teaspoon pepper and other spices, to taste, to the pot and bring to a boil. Add the garlic, reduce the heat to medium-low and simmer until the rutabaga is translucent around the edges, about 15 minutes. Stir in the potatoes and carrots and cook until the vegetables are tender, about 20 minutes. Add the chicken and peas and simmer until heated through, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Season to taste with salt, pepper and chicken bouillon, if desired, and serve.
