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Beef And Pork Stew With Squash And Oyster Mushrooms

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Level: Easy

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Description

A rich stew that’s my new favorite for the autumn days. The seasoning is a bit different, but everything is alright. I promise. Crizz.

Ingredients

  • 1 Tablespoon Sunflower Oil
  • 1 whole Onion (Small, Chopped Finely)
  • 2 cloves Garlic, Minced Or Pressed
  • 5 ounces, weight Pork (Lean Only, Diced)
  • 5 ounces, weight Beef (Lean Only, Diced)
  • 1 cup Water
  • 2 whole Allspice Berries (Crushed)
  • 6 whole Juniper Berries (Crushed)
  • 6 whole Plums (California Dried, Quartered)
  • 1 whole Black Cardamom Pod
  • 1 teaspoon Black Mustard Seeds
  • ½ teaspoons Black Caraway (Nigella)
  • ½ teaspoons Salt
  • 7 ounces, weight Hokkaido Squash (Peeled, Seeds Removed And Diced)
  • 5 ounces, weight Oyster Mushrooms, Chopped
  • 2 teaspoons Paprika (Red, Ground)
  • 1 pinch Turmeric, Ground
  • 1 teaspoon Lemon Juice (Up To 2 If Desired)
  • 1 Tablespoon Cream (18%)
  • ½ cups Parsley And New Celeriac Leaves (Chopped Finely)
  • 2 pinches Black Pepper, Ground

Preparation

In a large skillet (use one with a lid because you’ll need it later) heat the oil over medium heat. When hot add onion and fry it in the oil for 2 minutes, then add garlic and meat. Fry, stirring occasionally, for 3-5 minutes over medium heat.

Pour in water. Add all the ingredients from the allspice berries to the salt. Cover the skillet leaving a small opening, and simmer for about 60 minutes. Add some additional water if desired. This phase can be made using a pressure cooker, and if you do this it should take 20 minutes.

Now add the ingredients from the squash to the turmeric powder. Simmer uncovered for 15 minutes. At the end add the lemon juice, stir in the cream, and add the parsley and celeriac leaves. Taste and add salt if needed. Sprinkle in some pepper to taste. Cook for 2-3 minutes.

The consistency of the dish is up to you. You can wait until the dish thickens itself and have a stew-type dish, or you may add some water to have a consistency similar to a soup.

Serve over buckwheat, barley, couscous, potatoes, rice or just with whole-grain bread.

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