This recipe is a traditional Christmas food for us for years. I grew up with the taste of this food on Christmas-eve. Now that I can make it I sure use this recipe more often than just once a year but it’s still taste Christmas to me. We were planing to go up to the mountains to cut a Christmas tree and that’s another holiday tradition for us for 18 years. We buy the permit and we head up there with some friends and food and spend a day to have fun. This year we went there early because the ScanFair will be falling on the weekend when we usually heading up there. Here’s the fun event with the video about it and of course there’s no video without food idea or recipe in it so I’m sharing the hunters’ stew recipe here with you.
10 slice of chuck roast or shoulder cut very thin ( if you are vegan you can skip the meat part still gonna taste good) 🙂
7 turnips (mine where giant so if you have small ones just double it up it’s just has to be equal. As many carrots you use, you have to have that many turnip as well, don’t worry if they are not exactly the same size. That’s why I like the video you can see it there. 🙂
5 bay leaf
1 and a half tbsp mustard
about 5 cups of water
1 tsp salt but use more if you have a lighter salt like I have I just taste it and add more if needed
First I make the thin slice of beef brown on some ghee with some salt. Don’t worry about to cook through we will cook the carrots and turnip with it, Once the meat fibers are closed I put all the veggies on the top with some salt, bay leaf and the water. I let it cook for about an hour or so until the meat is tender and the veggies are soft. Next I remove the bay leaves and I put all the veggies into my vitamix. It took me 2 load and I had some extra water on the end I didn’t use. I used as much water in the mixer to be able to achieve a paste texture. I keep the meat separately until I serve it, Gnocchi or pasta both great with it, we used pasta. I mix the pasta with the carrot paste and I put the meat on the top. Enjoy!