Beef, Butternut Squash & Turnip Stew
In a large stock pot or Dutch oven, heat coconut oil on medium high heat until HOT. Sear beef until browned (you want a good deep brown colour but not burnt). This will take a good 3 minutes or so on each side. Remove beef from pot and set aside on a plate.
Turn the heat down to medium, and saute onions and garlic for a minute or two. Add in squash and turnip, and stir to combine. Pour in wine, and let bubble, scraping up bits from the bottom on the pot with a wooden spoon.
Add in OXO, and return beef to pot. Combine together and add in water. Stir. Sprinkle in cocoa powder and stir once again. Cover pot and reduce heat to a simmer (low). Cook for approximately 2 hours. Remove the lid and cook for an additional 1/2 hour on medium low.
Season to taste – you may need less than I have called for, but that should be to your discretion. Add more pepper if you need – there should be a good pop of pepper in this stew.
Toss in the peas (I measure them straight from the freezer) and the parsley. Stir to combine.
When the peas are heated through (2 minutes or so), serve hot.
If you require a starch with your meal, this stew would be perfect with a side of mashed potatoes or even rice for that matter. I find the hearty butternut squash and turnips take place of a starch, and fill me up accordingly.
The best thing about cooking with wine, is you have practically a whole bottle to enjoy with your meal. It’s kind of like a double positive. And I’m into that.