Spring has finally sprung and left winter in the dust. Well, maybe it’s the other way around: winter sprung a last minute dusting and spring has finally decided to swoop in.
This winter has left me with mixed feelings. Days that felt too warm to wear my favorite sweater were followed only weeks later by cold temperatures and feet of snow dumped on us. How is one supposed to feel? Grateful for the warmer weather, or upset for kind of feeling cheated out of a winter?
Some of us enjoy the cold and snow. We look forward to months of hot cocoa and wearing snow gear daily, all of which seems to be forgotten when you’re sweating in the middle of January.
I’m hoping that spring has a better way of showing off, letting the warm air creep in slowly and keeping the rain at a moderate level to allow the greenery and colorful blossoms appear. Celebrating spring with a bowl of stew might sound silly, but enjoying this dish on a cool spring night really hits the spot.
Spring Stew
Serves: 6
Ingredients:
3 1/2 lbs boneless lamb or beef stew meat, cut into 1 1/2 inch cubes
1/2 cup all-purpose flour
4 tablespoons vegetable oil
2 cups leek, washed and cut into 1/2 pieces
2 cloves garlic, minced
1 1/2 cups carrot, cut into 1 inch pieces
1 1/2 cups parsnips, cut into 1 inch pieces
1 1/2 cups fingerling potatoes, cut into 1 inch pieces
1/4 cup light brown sugar
1/4 Dijon mustard, smooth
1 cup dry red wine
4-5 cups beef stock
1 cup green peas, frozen
1/4 fresh parsley, chopped
Salt & Pepper
Directions
- Preheat the oven to 325 degrees, lowering the racks to the bottom. In a 6 quart Dutch oven, heat the vegetable oil on medium-high heat. In a medium bowl toss the meat with the flour, salt and pepper until well coated. When the oil is ready, sear the cubes of meat in batches, adjusting the heat when necessary. Remove from the pot and set aside.
- Turn the heat to medium. Pour in the leeks and garlic, sauté until softened and fragrant. Stir in the wine, mustard and brown sugar until well combined. Add in the seared meat, carrots, parsnips and potatoes. Stir everything together. Pour in the stock just until it covers the ingredients. Cover and place in the oven for 1 1/2 hours. Check for meat tenderness and the level of the liquid, if the liquid is getting too low add another cup of stock. Cook for 30 minutes if needed. The longer it cooks, the more tender the meat becomes.
- Remove from the oven carefully. Stir in the peas and chopped parsley and taste for seasoning. Serve immediately along with crusty bread for added delight.
Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.
Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.
Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.
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