Making beef stew for dinner tonight.
Ingredients
- 1.25 lb of grass-fed stew meat, frozen or fresh (I used frozen)
- 1/2 onion (I'm not crazy about onions) cut in big chunks. Put in as much onion as you'd like
- Butter or olive oil
- Garlic - as many cloves as you want. I put in 4.
- Bay leaves to taste
- Basil to taste
- Oregano to taste
- (I forgot the thyme, oops)
- Salt to taste
- Pepper to taste
- 5 carrots, peeled and cut in big chunks
- A bag of baby redskin potatoes, quartered
- I was going to use celery, but it had gone bad, so I didn't use it.
- 1 red bell pepper
- A package of stuffing portabella mushrooms, quartered
- Tomato sauce (you could put in tomato paste and/or diced tomatoes, but I had neither)
- Burgundy wine (really, a Buck Chuck Wine from Trader Joe's will do), about 1/2 a bottle?
- 4 cups beef stock
- Potato starch or corn starch
In a cast iron dutch oven, put in a bit of butter or olive oil. Put in the meat and let brown on all sides. Put in a bit of broth at a time to scrape up the good sticky brown goodie stuff. When meat is done browning on all sides, add the garlic and saute a bit. Then add all the vegetables, put in about 1/2 bottle of wine and all of the stock - you want to be able to cover all of the meat and vegetables with liquid. Season to taste. Let simmer for 1.5-2 hours.
Easy! A one pot meal! Can't beat that.
Oops, I forgot the potato starch. Thicken the stew with potato starch or corn starch.
I added a bit of Fiesta blend cheese to my plate. Nice kick.
Njut! God appetit!
On second thought, maybe I shouldn't add the cheese to the stew. I find that cheese is masking the wine taste :-)
Anna: Thank you for the e-picture of it o'er the Holly Days, the holidays.....the holy days....Obviously you were planning ahead. It made me salivate for good veg beef stew. My dad used to cook with cornstarch and related thickeners before his hayday....when we were up in Alexandria. Am sure your mom does too. You're grrreaat. No, this is not Tony the Tiger....This is Kev (:
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