Beef Stew

BEEF STEW



It has been rainy, cold and damp and I thought it probably would be the last time I might want beef stew as the spring/summer is upon us.  I took out the beef cubes yesterday to thaw and don’t you know today about mid-day the climate changed totally and the sun came out and the temperature went to 84 degrees! Oh well it is out and thawed now, so beef stew it will be.

This is a one pot wonder and it takes no talent to make a good beef stew.

Beef stew usually uses tougher pieces of meat cut in chunks, any vegetable combination again cut in chunks (what you like and or have on hand) and is cooked in water, bouillon or wine for a long time, on low heat so all the flavors mingle with each other. Then it is thickened (by the potatoes inside and the use of flour or corn starch) to make a gravy.

2 tablespoons olive oil

1 pd Beef stew tenderized cubes

1 large onion cut in 6ths

4 cloves of garlic roughly chopped

2 stalks of celery cut in i-1 1/2 pieces

2 handfuls of baby carrots

2 handfuls mushrooms

1 large red potato cut in 6^th (or more)

1 bay leaf

1 teaspoon salt

10 grinds of fresh pepper

Dash allspice

2 cups beef stock                                                                 

1 tablespoon Worchestershire sauce (I used A1 sauce)

1 tablespoon corn starch

Place olive oil in a large soup or stew pot and heat to medium high heat and add beef, onion and garlic and sauté for 5 minutes to brown/sear the meat. 

 Add the 2 cups broth, celery, carrots, potato, mushrooms, and all the seasoning.

Simmer for 1 ½ hours until the meat is tender. (Stirring every 20 minutes or so)   Remove a cup of the juice/sauce and add the corn starch to it and whisk it well. 

Add it back to the stew and simmer for 15 more minutes. Remove bay leaves and serve.

TIPS:

·        Beef cubes come prepackaged and sometimes already tenderized (pounded with a textured maillot). You can use whatever beef you like as long as you remember the tougher the meat the longer it will take to cook (IE: beef tenderloin will take the least amount of time).  You can use a chunk of meat and cut it up yourself and pound with tenderizing maillot to cut the cost.

·        It is wonderful with a piece of crusty bread to help soak up the gravy at the bottom of the dish.

·        I made homemade French bread yesterday and I am sorry to say, I forgot to take pictures as I made it, so that will be the subject of another blog!

·        I serve it always with a fork, knife and spoon!  You don’t want to leave any little bit behind.

·        Add a cup of red wine to make it a richer sauce

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!