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Restoration Stew (Ginger-Braised Beef Stew with Lentils & Sweet Potato)
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Restoration Stew (Ginger-Braised Beef Stew with Lentils & Sweet Potato)

2 h 45 minServes 6Nutri-Score B€€€
from @wickdconfections6 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • chuck roast (cubed)Meat680 g
  • boneless short rib (cubed)Meat454 g
  • kosher salt (for seasoning the beef)Spices7 g
  • black pepper (ground)Spices2 g
  • olive oil (for browning)Pantry30 ml
  • cremini mushrooms (sliced)Produce227 g
  • yellow onion (diced)Produce1 piece
  • red bell pepper (diced)Produce1 piece
  • garlic (cloves, minced)Produce5 pieces
  • fresh ginger (grated)Produce12 g
  • tomato pastePantry30 g
  • turmeric (ground)Spices3 g
  • smoked paprika (ground)Spices1 g
  • dry red wineBeverages120 ml
  • low-sodium beef stockPantry1.4 litres
  • fresh thyme (sprigs)Produce3 pieces
  • sweet potato (large, cubed)Produce1 piece
  • red lentils (rinsed)Grains145 g
  • white miso (shiro miso)Pantry18 g
  • dark chocolate (70–85% cocoa)Pantry21 g
  • baby spinachProduce90 g
  • lemon juice (freshly squeezed)Produce30 ml
  • roasted pumpkin seeds (toasted)Nuts & seeds45 g
  • parsley (chopped)Produce15 g
  • olive oil (for finishing)Pantry15 ml

per serving

Nutrition

398kcal

Carbs
22 g
Proteins
29 g
Fat
22 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Mixing bowl
  • Whisk
  • Tongs

step by step

Method

  1. Season and brown the beef

    • Pat the cubed chuck roast and short rib dry and season with the kosher salt and black pepper.
    • Heat the olive oil in a Dutch oven over medium-high heat and brown the beef in batches, without crowding.
    • Transfer the browned beef to a bowl and set aside.
    Step 1

  2. Brown the mushrooms and aromatics

    • Brown the sliced mushrooms in the same pot, 4–5 min.
    • Add the diced onion and red bell pepper and cook 4–5 min.
    • Add the minced garlic and grated ginger and cook 1 min.
    Step 2

  3. Build the base with tomato paste and wine

    • Stir in the tomato paste, turmeric and smoked paprika and cook 1–2 min.
    • Pour in the red wine, scrape up the browned bits and reduce 2–3 min.
    Step 3

  4. Braise the beef

    • Return the beef to the pot with the beef stock and thyme sprigs.
    • Cover and gently simmer until the beef is tender, 1½–2 hrs.
    Step 4

  5. Add sweet potato and lentils

    • Remove the thyme sprigs.
    • Add the cubed sweet potato and rinsed red lentils.
    • Simmer uncovered until tender, 20–25 min, adding more stock if needed.
    Step 5

  6. Stir in miso and chocolate

    • Whisk the white miso with a ladle of hot broth, then stir it into the stew.
    • Add the dark chocolate and stir until melted.
    Step 6

  7. Wilt the spinach and finish with lemon

    • Add the baby spinach and stir until wilted.
    • Turn off the heat, add the lemon juice and season to taste.
    Step 7

  8. Serve

    • Ladle the stew into bowls.
    • Top with roasted pumpkin seeds, chopped parsley, a drizzle of olive oil and a squeeze of lemon.
    Step 8
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