Autumn Beef Stew with Parmesan Pesto
Serves: 6
Prep Time: 15 minutes
Cook Time: 3+ hours
Ingredients
2 1/2 pounds Five Marys cross rib roast, cut into bite-sized chunks (do not discard fat).
1-2 tablespoons olive oil
2 teaspoons Five Marys spice rub
1/4 cup Worcestershire sauce
1 large onion, diced
4-6 medium gold potatoes, quartered
2-3 carrots, sliced
2-3 parsnips, sliced
1 delicata squash, deseeded and sliced into bite-sized chunks
8 cups water
1 bay leaf
Salt and pepper to taste
For the pesto
1/2 cup shredded parsley
1 cup parmesan cheese
Juice and zest of one lemon
Salt and pepper to taste
1 cup olive oil
Instructions
Preheat oven to 300 degrees.
In a large, heavy bottom pot with lid, brown the meat in the olive oil over medium-high heat. Brown the meat in batches and adjust the heat if the pan begins to smoke.
Deglaze the pan with the Worcestershire sauce and add all veggies except the squash.
Add the water and bay leaf to the pot.
Place stew in the hot oven and bake for around 2 1/2 hours.
After baking, add squash to the pot and bake for another hour, or until the squash is tender and the meat is tender enough to cut with a fork.
For the pesto
To prepare the pesto, combine all ingredients in a food processor until finely chopped and well incorporated.
Drizzle over the stew.
Enjoy!