If you want to romance me, serve me up some red wine and beautifully cooked beef (grass-fed of course) and you’ll have won my heart over. Somewhat depressingly, I romance myself over with a dish like this red wine beef and mushrooms. You know those meals you cook and you high five yourself and you kind of just wish you had someone there to share the experience with? Yeah well, that never happens to me. I’ll never admit to that. Thankfully I more often than not have family and friends to make up for that vacant space to wine and dine with.
The parsnip puree was a first for me and one that I shall be repeating many times over. It has such a different consistency than potatoes. Or maybe that’s just me. At the end of the day it’s all just creamed up vegetables. But alas, it’s what you do with them that counts.
So grab your red wine, grab your partner in crime, light up the candles and turn up the Rod Stewart. No wait. PLEASE don’t turn on the Rod Stewart. Anything but Rod.
Ingredients
- 1.8 pounds (800g) diced Grass-fed Chuck Beef
- 1 cup Beef Bone Broth (See how to make it here)
- 1 cup Red Wine
- 3 cloves fresh chopped Garlic
- 1 large Yellow Onion (diced)
- 250 g Cremini Mushrooms (sliced)
- 2 Bay Leaves
- 1 tsp dried Parsley
- 1 tbsp dried Rosemary
- Salt and Pepper to season
- Fresh Parsley to Serve
- PARSNIP PUREE
- 3 parsnips
- 1 tbsp butter or ghee
- Fresh Parsley
- Salt and Pepper
Instructions
- In a slow cooker, place all the above ingredients. No searing, no extra dirty dishes. I like it quick and simple.
- If you want to get complicated, layer the garlic and oncion at the bottom. Meat, herbs and mushrooms on top. Pour liquid over top.
- Allow to cook on low heat for 6-8 hours (depends on your slow cooker).
- For the parsnip puree, boil the parsnip and use enough water to puree with an immersion blender. You know, like this baby.
- Add a tablespoon of butter or ghee, fresh chopped parsley, salt and pepper.Mix well.
- When the red wine beef is smelling delicious and is ready, serve and EAT.
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