1 lb top sirloin beef or small roast
1/3 medium turnip
1 large onion
10 Brussels sprouts
2 celery stalks
1/2 cup Marsala wine
4 cups beef stock
1 tbsp thyme
1 tbsp savory
1 tbsp black pepper
1 tsp sea salt
3 garlic cloves
3 tbsp flour
1/2 cup heavy cream
In a Dutch oven, heat the butter and olive oil. Sear the top sirloin on high heat on all sides. Remove from pan and allow to rest for 20 minutes. While the Dutch oven is still hot, add more butter, minced garlic, chopped onion and celery. Cook until almost translucent.
Transfer the rested beef back into the Dutch oven and add the beef stock, wine, thyme, salt, pepper and savory.
Reduce the heat to low and cook for about an hour or until beef is cooked.
Remove beef again and allow to cool. Once cooled, cut into cubes and set aside.
Cut remaining vegetables into cubes and rounds and add all to the stock except for chopped Brussels sprouts. You may need to add more stock.
Cook the vegetables until they’re about halfway done so they do not become too soft. Return the beef to the stew, add the Brussels sprouts. Simmer on low for another 30 minutes allowing the flavours to marry.
In a saucepan, melt butter and flour to make a roux. Slowly add cream to thicken and a splash of Marsala wine. Once the stew has cooked for an additional 30 minutes, add the cream mixture to thicken.
Micheal says he "generally builds any soup or stew with the intention of serving it the next day as it is always more flavourful," and adds that 80% of the ingredients were sourced locally. The potatoes, carrots, turnips, parsnips and onions were obtained from Angela [Fundy Farms: Local Harvest in Edgett's Landing], the beef from Oliver [from Oliver's German Bakery at The Old Church Farmers Market in Hillsborough], and the herbs from Michael’s garden.