Today was kind of a dreary day. Cloudy....drizzly rain...not too
cold, but long sleeves felt nice. Before I ran out to do errands, I set
out some stew meat to thaw. All the while I was gone, I kept thinking
about that stew meat. I kept thinking how good that stew was going to
taste on this dreary, drizzly day. Was I right? Oh yes...I was right. To
be perfectly honest, I haven't made stew in for-EV-ah...so maybe
that's one reason I was looking forward to it so much. I was glad I
made the "executive" (read: chief cook and bottle washer) decision and
made stew. I was a happy girl tonight.
Rainy Day Beef Stew
3 tablespoons oil
2 pounds stew meat
3 cups potatoes - 1 inch dice, unpeeled
2 cups carrots - sliced into coins
1 medium onion - large dice
2 32-ounce containers beef broth
1/2 cup flour - divided use
1 teaspoon salt
1/2 teaspoon pepper
Kitchen Bouquet
Salt & Pepper to taste
A few shakes of Worcestershire sauce
Heat oil into a large dutch oven over medium high heat.
In a large zip top bag, combine 1/4 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add stew meat and shake well until all stew meat is covered. Dump the meat into the hot oil and let it brown on all sides for about 10 minutes.
Add all chopped veggies and beef broth, reserving 1 cup of the broth. Add a few shakes of Worcestershire sauce, and salt and pepper to taste. Let simmer on low heat for a couple of hours.
Combine reserved beef broth and remaining 1/4 cup flour in a small bowl. Add to stew and let simmer for another 30 minutes or so.
Rainy Day Beef Stew
3 tablespoons oil
2 pounds stew meat
3 cups potatoes - 1 inch dice, unpeeled
2 cups carrots - sliced into coins
1 medium onion - large dice
2 32-ounce containers beef broth
1/2 cup flour - divided use
1 teaspoon salt
1/2 teaspoon pepper
Kitchen Bouquet
Salt & Pepper to taste
A few shakes of Worcestershire sauce
Heat oil into a large dutch oven over medium high heat.
In a large zip top bag, combine 1/4 cup flour, 1 teaspoon salt and 1/2 teaspoon pepper. Add stew meat and shake well until all stew meat is covered. Dump the meat into the hot oil and let it brown on all sides for about 10 minutes.
Add all chopped veggies and beef broth, reserving 1 cup of the broth. Add a few shakes of Worcestershire sauce, and salt and pepper to taste. Let simmer on low heat for a couple of hours.
Combine reserved beef broth and remaining 1/4 cup flour in a small bowl. Add to stew and let simmer for another 30 minutes or so.
The stuff for the stew.....except
the Worcestershire sauce. But I used it.
Cross my heart.
Shake the meat together with
the flour, salt and pepper.
Lightly dusted...you don't want a thick coating.
Add it to the heated oil and let
it cook for a few minutes.
Then
add the diced veggies.
Remember...you're only cooking
this for a couple
of hours so you
don't want big chunks of veggies.
Small-ish dice +
short cooking time = tender veggies.
Add the beef broth and Worcestershire
sauce, salt and pepper to taste.
Add 1/4 cup flour and the 1 cup
of reserved beef broth.
Pour it into the stew to thicken it up.
Add
the Kitchen Bouquet and allow
to cook for another 30 minutes. If you've
never used Kitchen Bouquet, you should!
It's used to add flavor and to
brown gravies and stews.
Good stuff!
Dee-lish!!
0 comments:
Post a Comment