KAILYAIRD WINTER STEW Wicked Good Salt
Makes about 10 – 2 cup servings
2 pounds beef round steak or roast, cubed
2 ½ pounds potatoes, peeled and diced
1 pound cubed parsnips, peeled and diced
1 pound carrots, peeled and diced
½ pound celery, washed and diced
1 large yellow onion, peeled and diced
½ large red onion, peeled and diced
2 cups fresh kale, finely chopped
2 tablespoons Wicked Good Salt
1 tablespoon red wine vinegar
2 tablespoons vegetable oil
2 tablespoons all purpose flour
4 bay leaves, remove before serving
5 cups water, more or less as necessary
1 tablespoon Lea & Perrins Worcestershire Sauce
4 cups beef broth
1. In a large covered bowl place cubed beef, Wicked Good Salt, red wine vinegar, Worcestershire sauce and oil. Mix together until meat is well coated, cover and refrigerate for two or more hours.
2. Meanwhile, clean and chop kale, place in a medium size bowl; set aside. Place chopped potatoes, parsnips, carrots, celery and onions in a larger bowl.
3. When meat has finished marinating, place meat and marinade in a large stock pot and brown in batches over high heat. Remove each batch as it is browned to a large bowl. Once all the meat has all been browned, return it all back to the large stock pot. Reduce the heat to medium sprinkle with flour and stir until the flour has combined with the meat. Add the beef broth; stir to deglaze the bottom of the pot. Add large bowl of chopped vegetables, bay leaves and enough additional water to just cover everything; heat to boiling, then reduce to simmer until all vegetables are tender, about 30 minutes.
4. Add the kale ten minutes before serving. Adjust the thickness as necessary and serve.