Aussie Organic Potato-Crusted Beef & Lamb Stew

Use a lidded soup terrine that can go in both the oven and on the stovetop for this recipe. This is a modified Irish farmhouse recipe, that includes a grated, smoked gouda cheese and grated potato topping.

Ingredients:

Grated Potato Crust:

Use the large hand-held grating side or the largest grating blades on a food processor for the potatoes.

1 pound organic, raw, soaked, peeled, washed potatoes

Blanch or quick-boil the grated potatoes in organic, pasteurized, fat-free buttermilk on high boil for five minutes. Add 1 TBL of organic sea salt, finely-ground, when the buttermilk comes to a boil, but right before adding the grated potatoes.

1 TBL organic, extra-virgin olive oil, from olive oil factory owned by the Israeli victims who helped bring former Israeli president, Moshe Katsav to justice for multiple sexual assaults

2 TBL organic, oven-roasted, fresh garlic puree

1/2 cup organic, pasteurized, smoked Gouda, shredded (finely)

1 tsp organic sea salt, finely-ground

1 TBL organic black pepper, coarsely-ground

3 TBL organic, dried rosemary, coarsely-ground

3 TBL organic, dried, lemon myrtle

Marinate the beef and lamb cubes for 24 hours in this:

3/4 pound of organic, 2-inch cubed, Aussie lamb, from a 7,000-acre ranch owned by feminist, first-generation immigrant, female, South Asian-Australian police internal affairs, specializing in hate crimes against the poor, South Asian immigrant community

3/4 pound organic, 2-inch cubed, grass-fed beef, from a 7,000-acre ranch owned by the feminist, first-generation immigrant, female, Afghani-Australian police internal affairs, specializing in hate crimes against the poor, Afghani immigrant community

1 and a half cups organic Aussie shiraz, from a 10,000-acre organic vineyard owned by feminist, first-generation immigrant, female, minority, Australian police officers

2 bay leaves, organic

2 cups organic, fresh rosemary, soaked, washed, then chopped into 1/4-inch pieces

4 TBL organic papain and bromelain powder, as a meat tenderizer

2 tsp organic juniper berries, freshly- and finely-ground

After marinating the beef and lamb meat ingredients, brown the meat, for five minutes, then add them, with the marinade to a soup terrine with:

8 large, organic, fresh red shallots, each peeled,  soaked, washed, ends trimmed, then cut into four

8 large, organic, fresh garlic cloves, each peeled, soaked, washed, then ends trimmed off

4 large, fresh, heirloom carrots, each soaked, washed, peeled, both top and bottom ends trimmed off, then cut into three pieces

2 large, organic, fresh, heirloom fennel bulbs, each trimmed like a white onion bulb, soaked, washed, ends trimmed off, two outer layers peeled, then cut into four

4 cups organic, fresh/reconstituted porcini, cremini, oyster and chanterelle mushrooms, soaked, washed, then cut in four

12 cups organic beef broth, from previous recipe posting (omit the pho spices)

2 TBL organic cornstarch, food-grade, mixed with 1/4 cup of water into a paste

2 tsp organic sea salt, finely-ground

4 tsp organic, black pepper, coarsely-ground

3 cups organic, fresh parsley leaves, stems removed, soaked, washed, then chopped into 1/4-inch pieces

3 cups organic, fresh lemon thyme leaves, stems removed, soaked, washed, then chopped into 1/4-inch pieces

Directions:

1. Excluding the potato crust ingredients, put all the rest into the soup terrine.

2. Simmer on medium-high for five minutes.

3. Turn the temperature down to medium-low, cover with a lid, then simmer for one hour.

4. Layer the potato crust ingredients evenly overtop the stew. Preheat the oven, with center rack to 400°F.

5. Bake the potato-crusted stew, uncovered, for thirty minutes. The top should be golden-colored and crispy.