Our Native Bay Leaves Pack a Punch

by Torrey Douglass

The leaves from California bay laurel trees are noticeably stronger than their more common Mediterranean counterparts, which are the type you typically find on grocery store shelves. So you want to proceed with that in mind when looking to swap in our native bay leaves in a recipe. Our homegrown bay leaves are dark green with a long oblong leaf which deliver a sharp, slightly spicy taste with notes of menthol, tannins, and eucalyptus. Young leaves possess a much milder flavor, are red and almost transluscent, and, thanks to their tender sweetness, they can even be thrown into salads and eaten raw.

Early settlers in California referred to the bay tree as “pepperwood,” and some used it as a substitute for black pepper. The trees are common in Mendocino County, and can useful along waterways for stabilizing soils and preventing flooding. They can grow into shrubs or trees up to 80 feet tall—it just depends on the conditions, as they can grow in sites with varying sunlight and moisture availability.

Because of their strong flavor, it’s advisable to use California bay laurel leaves when they are dried. Good recipes include stews, roasts, or other dishes with a long cook-time. Try the following beef stew recipe on a chilly night for a warming, nourishing dish.

Winter Beef Stew

Ingredients

2 lbs beef chuck, cut into 1-inch cubes
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 cups water
1 fresh or 2 dried bay leaves
4 large carrots, sliced into 1-inch pieces
3 large potatoes, cubed
1 tsp salt
1/2 tsp black pepper
2 tbsp all-purpose flour

Instructions

Heat 2 tbsp olive oil in a large pot over medium-high. Once it is shimmering, add 2 lbs beef chuck cubes and brown on all sides. Do this in batches for 3 minutes per batch, as overcrowding in the pan won’t work as well.

Set the beef aside, then add the chopped onion to the same pot and sauté until translucent (approximately 5 minutes). Next, add 3 minced garlic cloves and cook for 1 minute until fragrant.

Add the beef back into the pot, then dust with flour and stir to coat evenly. Pour in beef broth and water, then add bay leaves, salt, and black pepper. Give it a good stir then bring to a boil. Reduce heat to low, cover, and let it simmer for 1½ hours, stirring occasionally. Cooking for a long at a low temperature will help tenderize the beef and combine flavors.

Add carrots and potatoes, then cover and simmer for another 30 minutes or until those vegetables are tender. Remove bay leaves before serving.

Serve it with a crusty bread to soak up the rich broth, or over a bed of mashed potatoes for a perfect winter dinner.

Photo courtesy of Adam Peterson, CC BY-SA 4.0 <https://creativecommons.org/licenses/by-sa/4.0>, via Wikimedia Commons