Restoration Stew is a nourishing, slow-braised beef stew built on chuck roast and short rib, enriched with red lentils, sweet potato, and a complex broth deepened by red wine, miso, and dark chocolate. Its iron-dense ingredients and warming spice make it restorative comfort food.
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Season the cubed chuck roast and short rib with kosher salt and black pepper.
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, ensuring not to overcrowd the pan. Remove the seared beef and set aside.
In the same pot, add the sliced cremini mushrooms and cook until browned, about 4-5 minutes.
Add the diced onion and red bell pepper. Cook for another 4-5 minutes until they begin to soften.
Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
Add the tomato paste, turmeric, and smoked paprika. Stir constantly and cook for 1-2 minutes to deepen the flavor.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it reduce for 2-3 minutes.
Return the seared beef to the pot. Add the beef stock and fresh thyme sprigs.
Bring to a simmer, then reduce the heat to low, cover, and let it gently simmer for 1.5 to 2 hours, or until the beef is beautifully tender.
Remove the thyme sprigs. Add the cubed sweet potato and rinsed red lentils to the stew. Simmer uncovered for 20-25 minutes, until the potatoes and lentils are tender. Add more stock if the stew becomes too thick.
In a small bowl, whisk the miso paste with about 1/2 cup of the hot broth from the stew until smooth. Stir this mixture back into the stew.
Add the dark chocolate and stir until it's completely melted and incorporated into the stew.
Stir in the baby spinach and cook just until it has wilted.
Turn off the heat and stir in the fresh lemon juice. Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with roasted pumpkin seeds, fresh parsley, a drizzle of olive oil, and a lemon wedge on the side.
Store in an airtight container up to 3 days in the refrigerator. Reheat gently on low heat; add fresh lemon juice and spinach after reheating to restore brightness.
Dutch oven or heavy-bottomed pot with lid (at least 6-quart capacity)
Yes. Prepare through step 13, cool completely, then refrigerate up to 3 days. Reheat gently on low heat. Add lemon juice and spinach just before serving for best texture and flavor.
Dark chocolate deepens the umami and richness of the broth without adding sweetness. It rounds out the flavors from the wine, miso, and spices.
Tamari or soy sauce (1 tbsp) adds similar umami depth, though miso provides a slightly more complex savory note. Dissolve it in hot broth the same way.
After 1.5 to 2 hours of simmering, test by piercing a chuck roast cube with a fork. It should break apart easily without resistance.
Brown or green lentils work but require 30–35 minutes to soften, not 20–25. Red lentils break down faster and thicken the broth naturally.
