Pacific Lumberjack Stew
Background and History
The tradition of Pacific Lumberjack Stew dates back to the iconic logging camps of the Pacific Northwest in the early 20th century. As hearty fare after a long day of felling trees, this stew encapsulated the flavors and nutrition needed to fuel the rugged lifestyle of loggers. Originally concocted with whatever ingredients were on hand, it evolved into a beloved dish meant to warm the body and soul. Each family or camp might add a unique twist, but the essence remained—a mix of robust vegetables, savory meats, and rich broth.
Ingredients
- Beef Shank - 2 pounds, cut into chunks
- Potatoes - 4 large, diced
- Carrots - 3 large, sliced
- Celery - 2 stalks, chopped
- Onion - 1 large, chopped
- Garlic - 4 cloves, minced
- Tomato Paste - 2 tablespoons
- Beef Broth - 4 cups
- Thyme - 1 teaspoon, dried
- Bay Leaf - 2 leaves
- Parsley - To garnish, chopped
- Olive Oil - 2 tablespoons
- Salt - To taste
- Pepper - To taste
Preparation
Step 1: Marinate the Beef Shank
Pat dry the chunks of beef shank and season with salt and pepper. Allow them to marinate for at least an hour. This time can be spent preparing your potatoes, carrots, and other vegetables.
Step 2: Prepare the Vegetables
Wash, peel, and chop the potatoes, carrots, celery, and onion. Mince the garlic. Arrange all prepped ingredients in bowls for ease of cooking.
Cooking Process
Step 1: Browning the Beef Shank
Heat olive oil in a large pot over medium heat. Add the beef shank pieces and brown them evenly on all sides. This process seals in juices and adds depth to the flavor. Once browned, remove from the pot and set aside.
Step 2: Sauté the Vegetables
In the same pot, add the onion and garlic, sautéing until soft and translucent. Then add the carrots and celery, stirring occasionally for about 5 minutes.
Step 3: Building the Stew
Return the beef shank to the pot. Stir in the tomato paste, coating the meat and vegetables. Add the beef broth and bring to a gentle simmer. Incorporate the thyme and bay leaf.
Step 4: Simmering
Cover the pot and let the stew simmer on low heat for 2-3 hours or until the beef shank is tender, stirring occasionally. This is a great time to set a cooking timer to keep track.
Step 5: Final Touches
Add the diced potatoes and continue to cook for an additional 30-40 minutes, or until they are cooked through. Adjust seasoning with more salt and pepper as desired.
How to Enjoy
Serve hot, garnished with freshly chopped parsley. The Pacific Lumberjack Stew pairs wonderfully with crusty bread, ideal for sopping up the rich, flavorful broth. Enjoy alongside a hearty ale or a full-bodied red wine to truly capture the rustic essence of the Pacific woods.