Restoration Stew
Dive into our Restoration Stew, a hearty and wholesome dish designed to delight your taste buds while nurturing your body. Savory ginger-braised beef mingles with tender lentils and vibrant sweet potatoes, all topped off with fresh spinach for a burst of color and nutrition. This cozy stew is your perfect companion for those days when you need a little extra comfort!
Prep
30
min
Cook
120
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 2 tbsp grated ginger (30 ml)
- 1–2 tbsp lemon juice (15 ml)
- 8 oz (227g) sliced cremini mushrooms (227 g)
- Olive oil + lemonoptional
- 1 yellow onion, diced
- ¼ cup (15g) parsley (60 ml)
- ¾ tsp black pepper (3.75 ml)
- 3 cups (90g) baby spinach (720 ml)
- 1 large sweet potato, cubed
🥩Meat & Seafood(3)
- 1½ lb (680g) cubed chuck roast (680 g)
- 1 lb (454g) cubed boneless short rib (454 g)
- 6 cups (1.4L) low-sodium beef stock (1.44 L)
🫙Pantry Staples(4)
- ¾ oz (21g) 70–85% dark chocolate (21.3 g)
- 2 tbsp olive oil (30 ml)
- ¾ cup (145g) red lentils, rinsed (180 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(4)
- ½ tsp smoked paprika (2.5 ml)
- 1½ tsp kosher salt (7.5 ml)
- 3 thyme sprigs
- 1 tsp turmeric (5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp (18g) white/shiro miso (15 ml)
- ½ cup (120ml) dry red wine (120 ml)
📦Other(1)
- ⅓ cup (45g) roasted pumpkin seeds (79.2 ml)
Nutrition (per serving)
Calories
862
Protein
59g
Carbs
13g
Fat
62g
👨🍳 Instructions
- 1
Season beef. Heat oil in a Dutch oven and brown beef in batches. Remove.
- 2
Brown mushrooms for 4–5 minutes. Add onion and pepper; cook for 4–5 minutes. Add garlic and ginger; cook for 1 minute.
- 3
Stir in tomato paste, turmeric, and paprika; cook for 1–2 minutes. Add wine, scrape up those good brown bits and reduce for 2–3 minutes.
- 4
Return beef. Add stock and thyme. Cover and gently simmer for 1½–2 hours until tender.
- 5
Remove thyme. Add sweet potato and lentils. Simmer uncovered for 20–25 minutes until tender. Add more stock if needed.
- 6
Whisk miso with ½ cup hot broth; stir into stew. Add chocolate and stir until melted.
- 7
Add spinach until wilted. Turn off heat and add lemon. Season to taste. Serve with pumpkin seeds, parsley, olive oil, and lemon.
💡 Pro Tips
- ✓Brown beef in batches without crowding the Dutch oven (work in 2-3 batches for 1.5 lbs total) because steam from overcrowding drops the surface temperature below 300°F, preventing the Maillard reaction and reducing browning by up to 60%.technique2-3 batches, >300°F surface temp
- ✓Cook mushrooms first for 4-5 minutes uncovered before adding onion and pepper because mushrooms release 90% of their moisture in the first 3-4 minutes; adding wet vegetables earlier dilutes the pan and prevents proper caramelization.timing4-5 minutes solo, 90% moisture release
- ✓Bloat the spice paste (tomato paste, turmeric, paprika) for 1-2 minutes after adding it because this dehydrates the paste's surface, concentrating flavor compounds and allowing fat-soluble pigments like carotenoids to disperse evenly throughout the oil.technique1-2 minutes bloom time
- ✓Maintain a bare simmer (1-2 bubbles per second) for 1.5-2 hours rather than a rolling boil because collagen converts to gelatin at 160-180°F; vigorous boiling above 212°F causes proteins to aggregate too quickly, trapping moisture and resulting in tougher meat.timing1-2 bubbles/second, 1.5-2 hours
- ✓Whisk miso with hot broth (at least 180°F) before adding to the stew because miso's beneficial enzymes denature above 120°F, but mixing it with hot broth allows its umami compounds (glutamates) to dissolve uniformly without creating clumps or cooling the stew below optimal serving temperature.technique180°F broth minimum
Share this recipe
Prep
30
min
Cook
120
min
Serves
4
people
Level
intermediate
Share this recipe
Restoration Stew
Dive into our Restoration Stew, a hearty and wholesome dish designed to delight your taste buds while nurturing your body. Savory ginger-braised beef mingles with tender lentils and vibrant sweet potatoes, all topped off with fresh spinach for a burst of color and nutrition. This cozy stew is your perfect companion for those days when you need a little extra comfort!
📝 Ingredients
Serves 4🥬Fresh Produce(11)
- 1 red bell pepper, diced
- 5 garlic cloves, minced
- 2 tbsp grated ginger (30 ml)
- 1–2 tbsp lemon juice (15 ml)
- 8 oz (227g) sliced cremini mushrooms (227 g)
- Olive oil + lemonoptional
- 1 yellow onion, diced
- ¼ cup (15g) parsley (60 ml)
- ¾ tsp black pepper (3.75 ml)
- 3 cups (90g) baby spinach (720 ml)
- 1 large sweet potato, cubed
🥩Meat & Seafood(3)
- 1½ lb (680g) cubed chuck roast (680 g)
- 1 lb (454g) cubed boneless short rib (454 g)
- 6 cups (1.4L) low-sodium beef stock (1.44 L)
🫙Pantry Staples(4)
- ¾ oz (21g) 70–85% dark chocolate (21.3 g)
- 2 tbsp olive oil (30 ml)
- ¾ cup (145g) red lentils, rinsed (180 ml)
- 2 tbsp tomato paste (30 ml)
🧂Spices & Seasonings(4)
- ½ tsp smoked paprika (2.5 ml)
- 1½ tsp kosher salt (7.5 ml)
- 3 thyme sprigs
- 1 tsp turmeric (5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp (18g) white/shiro miso (15 ml)
- ½ cup (120ml) dry red wine (120 ml)
📦Other(1)
- ⅓ cup (45g) roasted pumpkin seeds (79.2 ml)
Nutrition (per serving)
Calories
862
Protein
59g
Carbs
13g
Fat
62g
👨🍳 Instructions
- 1
Season beef. Heat oil in a Dutch oven and brown beef in batches. Remove.
- 2
Brown mushrooms for 4–5 minutes. Add onion and pepper; cook for 4–5 minutes. Add garlic and ginger; cook for 1 minute.
- 3
Stir in tomato paste, turmeric, and paprika; cook for 1–2 minutes. Add wine, scrape up those good brown bits and reduce for 2–3 minutes.
- 4
Return beef. Add stock and thyme. Cover and gently simmer for 1½–2 hours until tender.
- 5
Remove thyme. Add sweet potato and lentils. Simmer uncovered for 20–25 minutes until tender. Add more stock if needed.
- 6
Whisk miso with ½ cup hot broth; stir into stew. Add chocolate and stir until melted.
- 7
Add spinach until wilted. Turn off heat and add lemon. Season to taste. Serve with pumpkin seeds, parsley, olive oil, and lemon.
💡 Pro Tips
- ✓Brown beef in batches without crowding the Dutch oven (work in 2-3 batches for 1.5 lbs total) because steam from overcrowding drops the surface temperature below 300°F, preventing the Maillard reaction and reducing browning by up to 60%.technique2-3 batches, >300°F surface temp
- ✓Cook mushrooms first for 4-5 minutes uncovered before adding onion and pepper because mushrooms release 90% of their moisture in the first 3-4 minutes; adding wet vegetables earlier dilutes the pan and prevents proper caramelization.timing4-5 minutes solo, 90% moisture release
- ✓Bloat the spice paste (tomato paste, turmeric, paprika) for 1-2 minutes after adding it because this dehydrates the paste's surface, concentrating flavor compounds and allowing fat-soluble pigments like carotenoids to disperse evenly throughout the oil.technique1-2 minutes bloom time
- ✓Maintain a bare simmer (1-2 bubbles per second) for 1.5-2 hours rather than a rolling boil because collagen converts to gelatin at 160-180°F; vigorous boiling above 212°F causes proteins to aggregate too quickly, trapping moisture and resulting in tougher meat.timing1-2 bubbles/second, 1.5-2 hours
- ✓Whisk miso with hot broth (at least 180°F) before adding to the stew because miso's beneficial enzymes denature above 120°F, but mixing it with hot broth allows its umami compounds (glutamates) to dissolve uniformly without creating clumps or cooling the stew below optimal serving temperature.technique180°F broth minimum