Sourgrass Beef Stew

Sourgrass, also known as Oxalis, is a remarkable wild plant recognized for its sharp, lemon-like flavor brought by the oxalic acid in its leaves. This tangy taste makes sourgrass a unique and versatile ingredient in culinary creations. Besides its delightful flavor, sourgrass is packed with vitamin C and antioxidants, making it a nutritious addition to your meals.

Identifying Sourgrass

Here’s how you can identify sourgrass in the wild:

  • Leaves: Sourgrass features trifoliate leaves, with each stem supporting three heart-shaped leaflets, much like clover.

  • Flowers: The plant blooms small, yellow flowers with five petals that usually appear in clusters.

  • Stems: Its stems are often reddish and juicy, adding to its distinctive appearance.

  • Taste: To confirm you've found sourgrass, taste a small leaf. It should have a bright, tangy, lemon-like flavor.

About the Recipe

The ultimate comfort food that’s perfect for chilly nights and cozy gatherings, this classic stew features tender chunks of beef, simmered to perfection alongside an array of vegetables and enhanced with bright and tangy sourgrass. Each spoonful of this soul-warming stew is a testament to the beauty of simple ingredients and slow cooking. Enjoyed as a comforting dinner or shared with loved ones around the table, this velvety stew warms the heart and nourishes the soul.

Ingredients

  • 2 tablespoons olive oil

  • 1.5 lbs (680g) beef stew meat, cut into chunks

  • Salt and pepper to taste

  • 1 onion, diced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 2 cloves garlic, minced

  • 4 cups beef broth

  • 1 cup chopped sourgrass leaves

  • 2 potatoes, peeled and diced

  • 1 cup frozen peas

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • Chopped fresh parsley for garnish (optional)

Instructions

  1. In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the beef stew meat with salt and pepper, then add it to the pot in batches, searing until browned on all sides. Remove the beef from the pot and set aside.

  2. In the same pot, add diced onion, sliced carrots, and sliced celery. Sauté for 5-6 minutes until the vegetables begin to soften.

  3. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  4. Return the seared beef to the pot. Pour in beef broth and add chopped sourgrass leaves, diced potatoes, frozen peas, dried thyme, dried rosemary, and bay leaves. Stir to combine.

  5. Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.

  6. Taste and adjust seasoning if necessary. Remove the bay leaves before serving.

  7. Ladle the stew into bowls and garnish with chopped fresh parsley, if desired.

  8. Serve hot.

    Note:

    For even more depth of flavor, you can add a splash of red wine to deglaze the pot after sautéing the vegetables.

    Feel free to customize the stew with your favorite vegetables and herbs.

Join Our Foraging Classes & Explore More

Curious about more ways to use wild ingredients like sourgrass? Our foraging classes at forageSF offer hands-on learning and in-depth knowledge. For additional sourgrass recipes, grab a copy of The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado