1½ lb. beef chuck, trimmed and cut into ½-inch cubes
Kosher salt and freshly ground black pepper
¼ cup sweet paprika
2 tsp. dried marjoram (we used fresh!)
2 tsp. caraway seeds
1 tsp. ground cumin
2 dried bay leaves
2 cloves garlic, finely chopped
1 can beans (pinto beans work, we used navy beans)
2 medium carrots, cut into ½-inch cubes
2 medium parsnips, cut into ½-inch cubes
5 cups of bouillon stock
1½ lb. medium new potatoes, peeled and cut into ½-inch cubes
1 tomato, cored and chopped (sub: 1/2 tbsp. tomato paste)
1 Italian frying pepper, chopped
Rye bread, for serving (optional; egg noodles instead!)
Heat the oil in a 5-quart Dutch oven over medium. Add the onions, cover, and cook, stirring occasionally, until soft and translucent, about 10 minutes.
Increase the heat to high. Add the beef, and season with salt and pepper. Cook, uncovered, stirring only once or twice, until the meat is lightly browned, about 6 minutes. Searing it adds extra flavor!
Stir in the paprika, marjoram, other spices, and garlic, and cook until fragrant, about 2 minutes.
Add 5 cups water (with bouillon). Bring to a boil, then reduce heat to medium and simmer, covered, until the beef is nearly tender, about 45 minutes.
Add the carrots, parsnips, potatoes, and beans. Cook, uncovered, 45 minutes.
Stir in the tomatoes and peppers; cook for 10 minutes.
Season with salt and pepper. Serve, with rye bread if desired. Also, sour cream and dill on the side, if desired.
Jesse really really really likes paprika — and I could think of no dish that is more paprika than this one (which I’ve never tried before, on account of the beef). I found this article that was so interesting, I actually read through the whole thing! I don’t often read through back story because every blogger writes a novel for their recipe (hence, why I avoid doing so), but I do recommend reading the Saveur article, for the historical context of food (IT’S FOOD!!!) and culinary depth in Hungarian culture.
I modified the directions for next time we make this recipe, based on how we would reallocate the timing — more time for the beef chuck to break down, less time for the vegetables so they don’t turn into mush. Following tips from The Kitchn, we decided to cook it for the 2 full hours, to really let the stew beef break down and tenderize. Veggies survived the simmer.
We picked up most of the ingredients at the local farmer’s market. If you don’t have marjoram, fresh oregano is a good (tho strong) substitute for fresh marjoram. If you don’t have caraway seeds, 1) anise, 2) fennel, or star anise could be a substitute (one website even suggested cumin seeds — maybe appearance, but not the same flavor in my opinion). Jesse may have dashed in a splash of good red wine (if you have, not required). I prefer egg noodles to rye bread any day, so I used the leftover German spätzle from this recipe.
Adapted from Lidia and Recipe Tin Eats Yield: 6 servings, plus about 3 quarts extra (total of about 4 dozen meatballs and 3 quarts sauce)
1 medium carrot, coarsely chopped
2 stalks celery, coarsely chopped
1 large red onion, coarsely chopped
1 lb ground beef
1 lb ground pork
2 large eggs, beaten
2 teaspoon dried oregano (omitted)
1/2 cup fresh parsley, chopped (basil sub!)
2 cups bread crumbs
1 tablespoon kosher salt
1/2 tsp black pepper
4 garlic cloves, minced
1/2 cup Parmigiano-Reggiano (or parmesan), freshly grated
2.5 tbsp olive oil
1/2 medium onion, chopped (about 1 cup)
2 garlic cloves, minced
1 teaspoons kosher salt, plus more as needed
1 fresh bay leaves, or 2 small dried bay leaves
3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
1/2 teaspoon peperoncino flakes
24 oz / 700 g tomato passata, preferably San Marzano
1 cup grated Grana Padano or Parmigiano-Reggiano, optional to serve
Grate the onion using a standard box grater in a large bowl until you have about 1/2 cup of grated onion and juices.
Add bread, mix to combine so the onion juice soaks the bread and disintegrates. Set aside while you prep the other ingredients (5 min or so).
Add all the remaining Meatball ingredients. Use hands to mix well.
Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
Heat 1 1/2 tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over – about 3 – 4 minutes.
When they are browned but NOT cooked through, carefully transfer them onto a plate.
Heat 1 tbsp of olive oil into the fry pan.
Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere. Let simmer for 2 hours.
Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
Cook the meatballs for 8 – 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
While the meatballs are cooking, cook your pasta of choice.
Serve the meatballs on pasta, garnished with extra parmesan and parsley if using.
I wanted to cook Lidia’s recipe authentically, but it was so much quantity! And I’m not a fan of beef, much less veal, so… I incorporated another website (she has delicious chicken stew!) that fried the meatballs instead of baking them. These were wildly delicious and approved by all. We didn’t incorporate the carrot and celery (considering the 2 lbs. or meat vs. 3 lbs from Lidia), but we did use the red onion, eggs, and basil instead of parsley (Jesse’s family doesn’t like oregano for some reason). I would throw in a bay leaf into the sauce next time (we forgot). We used gluten-free bread crumbs, and crumbled Grana Padano into the meatball and on top to serve. Grana Padano was not incorporated into the sauce. Ground meat came from the Ossining Farmer’s Market, Sunset View Farm. I also made some garlic bread with EVOO and rubbed garlic to clean up the sauce after, demi baguette from Farmer’s Market too.
2 – 3 jalapeños (depending on spice preference), seeded and cored, chopped. Can substitute serrano or habanero peppers if you like spicy.
1 lb. of grass-fed ground beef (or bison)
1.5 tbsp chili powder
1.5 tsp smoked paprika
1 tsp cumin
1/2 tsp basil
1/2 tsp cocoa powder (can sub with any unsweetened chocolate)
4 tomatoes on the vine, quartered
1 can of black or red beans, drained
3 oz. (1/2 small can) of tomato paste
enough beer (~1/2 can) or red wine (~1 cup) to cover
toppings: cilantro, sour cream, Mexican grated cheese, etc.
Start a dutch oven on medium heat.
Sauté the onion, chili pepper (jalapeños) until aromatic. Add the garlic and spices, cook for 1 more minute.
Add the beef, stir to break up. Cook until browned, about 3 – 4 minutes.
Add the tomatoes, beans, tomato paste, and the alcohol to the pot. The liquid should just about cover the ingredients.
Turn down the heat to a simmer. Simmer uncovered, stirring occasionally, about 1 hour or so. The consistency should thicken, until you have a nice sauce-y chili.
When consistency achieved, serve with cornbread or parboiled rice. Garnish with cilantro, sour cream, and/or grated cheese, as you prefer.
A beer we chose to add was a brown ale made in New Hampshire: Pig’s Ear Brown Ale, made by Woodstock Inn Brewery. It was about an hour west of our Air BnB. The beer pairs well with the chili, but we chose to pair it with a red wine, a nice Smoking Loon Merlot Jesse was familiar from previous experience. This is probably the best chili I’ve ever had, just sayin’.
3/14, that most special of days! For those who aren’t quite as nerdy, it’s Pi Day, celebrating π, that mathematical constant usually used for calculating areas and volumes of circles – 3.1415926535… Okay, fine, it’s basically just an excuse to celebrate pies in all shapes and forms! So in honor of this day, I’m crashing Jessie’s blog to share a recipe that I prepared myself for Pi Day!
Since we are in the middle of Winter Storm Stella (STELLLLAAAA!) here in New York, I thought rather than a sweet or dessert pie I’d prefer something a little more hearty, to get me revved up for all the snow removal we would be doing later on. Shepherd’s pie, with its fluffy mashed potatoes atop savory ground beef filling, was the perfect solution.
Bring a pot of salted water to boil and add the potatoes. Cook until tender and easily pierced by fork, around 15 minutes. Drain in colander and mash in large bowl with butter and shredded cheese until smooth. Season with salt and pepper and set aside.
Heat oil in a large frying pan. Add onion and cook until starting to turn transparent, around 3 minutes. Add celery and continue cooking for 3 more minutes. Add mixed vegetables and cook 5 more minutes. I cooked until the water from the frozen vegetables had evaporated. Set aside vegetables and clean pan.
Preheat oven to 375 degrees F. In the clean frying pan, add a small amount of oil. Add ground beef and brown, around 8-10 minutes. Drain of excess fat and reintroduce the vegetable mixture. Stir in flour and cook for 1 minute.
Add ketchup and beef broth. Bring to a boil, then reduce heat and simmer for 5 minutes.
Spread the ground beef mixture in an even layer in a 2 quart casserole dish. Top with mashed potatoes and spread in an even layer. Brush melted butter on top of mashed potatoes.
Bake in the preheated oven for 20 minutes. If the potatoes aren’t golden brown, you can put them under the broiler for 5 minutes or until they are browned, I like to watch it to make sure it doesn’t get burnt!
Enjoy the delicious fruits of your labor! I hope you enjoyed this recipe, and if you would like to visit my blog please feel free (shameless plug over).
a messy plate of shepherd’s pie, living life on the edge… of the table.