The rain has begun and it puts me in mind of a cozy kitchen with hot, hearty food. Yes, I know the California summer isn't too far down the road now but I'm planning on taking advantage of every little chill in the air until the temperature tells me otherwise.
A favorite for a cold evening is Beef Stew. Every family has their own version but here is mine for anyone who wants a jumping off point into their own stew pot! : - )
Approximately two pounds of cubed beef. You can buy it already cubed or purchase an inexpensive piece of beef and do it yourself. If you get a cheap seven-bone roast or check steak, save the bone to simmer down for soup broth.
1 large onion, chopped
5 cloves garlic, peeled, smashed, and chopped.
4-5 carrots, sliced (depends on size of carrots, how many you need.
OR just get a bag of frozen mixed vegetables.
Diced potatoes - you can use those small, thin skinned ones or baking potatoes.
1 can diced tomatoes
2 teaspoons bullion - chicken or beef, it doesn't matter
Dust the meat with flour and brown in a pot. Add onions and cook until they start to wilt a bit. Add the tomatoes, bullion, and if you need it, some more water. You don't want the meat to be crowded at this point.
Bring to a boil, turn down, cover, and simmer for about an hour. When the meat is tender, add the vegetables. If you are using 'regular' carrots, add them a few minutes before the potatoes. Also, add your salt, pepper, pepper flakes, whatever spices, etc. at this point. Stir and simmer until vegetables are ready. Taste the sauce and add whatever it needs. Potatoes tend to leach out the salt so you might need more. If the sauce is too thick, mix a couple tablespoons of cornstarch in 1/4 cup water and stir that in.
If you are out to impress, throwing in some fresh mushrooms at the beginning of the cooking period is a serious consideration.
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