Ingredients with Measurements:
- 1 lb. stewing beef, cut into small pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 large carrots, peeled and chopped
- 2 large potatoes, peeled and chopped
- 1 large parsnip, peeled and chopped
- 1 large turnip, peeled and chopped
- 1/2 cup frozen peas
- 2 cups beef broth
- 1 tbsp. Worcestershire sauce
- 1 tsp. dried thyme
- Salt and pepper to taste
- 4 tbsp. butter
- 4 tbsp. all-purpose flour
- 2 cups milk
- 4 large potatoes, peeled and quartered
- 1/2 cup milk
- 2 tbsp. butter
- Salt and pepper to taste
Special equipment needed:
- Large oven-safe pot or Dutch oven
- Potato masher
- Large pot for boiling potatoes
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a large oven-safe pot or Dutch oven, brown the stewing beef over medium-high heat until browned on all sides. Remove beef from pot and set aside.
3. In the same pot, add the chopped onion and garlic and cook until softened, about 5 minutes.
4. Add the chopped carrots, potatoes, parsnip, and turnip to the pot and stir to combine.
5. Add the beef broth, Worcestershire sauce, dried thyme, salt, and pepper to the pot and stir to combine.
6. Add the browned beef back to the pot and stir to combine.
7. Cover the pot with a lid and place in the preheated oven. Bake for 2 hours.
8. After 2 hours, remove the pot from the oven and stir in the frozen peas.
9. In a separate pot, boil the quartered potatoes until tender, about 20 minutes.
10. Drain the potatoes and add the 1/2 cup milk, 2 tbsp. butter, salt, and pepper. Mash the potatoes until smooth.
11. In a small saucepan, melt the 4 tbsp. butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes.
12. Slowly whisk in the 2 cups of milk and continue to whisk until the mixture thickens, about 5 minutes.
13. Remove the pot from the oven and pour the milk mixture over the beef and vegetable mixture. Stir to combine.
14. Spoon the mashed potatoes over the top of the beef and vegetable mixture.
15. Return the pot to the oven and bake for an additional 30 minutes, or until the mashed potatoes are golden brown on top.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
5. Temperature:
Preheat oven to 350°F.
Serving size:
Serves 6-8 people.
Nutritional information:
Calories per serving: 450
Fat: 17g
Carbohydrates: 45g
Protein: 28g
Substitutions for ingredients:
- Beef broth can be substituted with vegetable broth or chicken broth.
- Frozen peas can be substituted with canned peas or fresh peas.
- Stewing beef can be substituted with beef chuck or beef round.
Variations:
- Add chopped celery to the vegetable mixture.
- Use sweet potatoes instead of regular potatoes.
- Add a can of diced tomatoes to the beef and vegetable mixture.
- Add a splash of red wine to the beef and vegetable mixture.
Tips and tricks:
- Brown the beef in batches to ensure it browns evenly.
- Use a potato masher to mash the potatoes for a smoother texture.
- Make sure the milk mixture is thickened before pouring it over the beef and vegetable mixture.
- Let the panackelty cool for a few minutes before serving to allow the flavors to meld together.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a pot on the stove until heated through.
Presentation ideas:
Serve the panackelty in individual bowls or on a large platter.
Garnishes:
Garnish with chopped fresh parsley or chives.
Pairings:
Pair with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Steamed green beans
- Garlic bread
Troubleshooting advice:
- If the mashed potatoes are too thick, add more milk to thin them out.
- If the milk mixture is too thin, add more flour to thicken it.
Food safety advice:
- Make sure the beef is cooked to an internal temperature of 145°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Panackelty is a traditional dish from the North East of England, made with leftover meat and vegetables.
Flavor profiles:
Savory, hearty, comforting.
Serving suggestions:
Serve with a side salad or crusty bread.
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Region: British
Taste: Savory, Comforting, Rich, Hearty, Umami