Wednesday, October 26, 2011

Bluster Busting Beef Stew

Yesterday was a blustery day....
a good ol' tie down the patio furniture windy day!
and yep, mother-of-the-year...
I checked the weather on Google like every good mother does before her kids pick out their clothes for school...
it 'said' 70...
pretty yellow sun, shiny all bright, no clouds
so I told them to pick out shorts and tee's...
this is where the mother-of-the-year part comes...
I just glanced at Google...didn't really study it...
and I wasn't looking at the weather for Redding...
I was looking at the weather for Kelseyville (where the in-laws live)
Redding did have the pretty sun...
but also the note of '25 mph winds'....

yeah, so didn't feel like 70...poor freezing kids
to redeem my mother-of-the-year award I decided to make a cozy dinner
made-in-the-bread-machine 'homemade' bread with soak-your-bread-in-the-broth-stew...

Beef Stew recipes are all over the web...I have 'pinned' a few on pintrest
source Brown Eyed Baker
I looked over a few recipes online and in my own cookbooks...and not wanting to run to the store for anything...this is what I came up with a combo of all the recipes I looked at and what was in my fridge and pantry...

Blustey Day Beef Stew
1-1 1/2  lbs. beef chuck roast, trimmed and cut into 1 1/2 in. cubes ( I look for it on sale already cubed)
Salt and ground pepper
1-2 tsp Worcestershire sauce
1 tablespoon vegetable oil
1/4 teaspoon salt
1 medium onion, chopped (about 1 cup)
3-4 stalks of celery chopped, including leaves
1 medium garlic cloves, chopped or grated
3 tablespoons  flour
5 cups beef broth, divided (or 5 cups warm water and 5 tsp beef bullion)
2 teaspoons red wine vinegar
2 bay leaves
1 teaspoon dried thyme
4 medium  potatoes, washed and cut into 1-in. cubes (don't peel...more vitamins)
6-8 carrots (about 1 lb.), peeled and sliced 1/4 in. thick

Dry beef with paper towel and season generously with salt and pepper. Heat 1 tablespoon oil in heavy-bottomed pot over medium high heat and brown beef with Worcestershire sauce, about 8 min.

Remove beef and add onions, celery, and 1/4 tsp salt and cook, scraping bottom of pan for brown bits until softened (about 5 mins). Add garlic and continue to cook for 30 sec. Stir in the flour and cook until lightly colored (1-2 min.). Add 1 cup of broth and vinegar, scraping the bottom and stiring until thick and flour is dissolved.
Gradually add the remaining beef broth, stirring constantly, scraping up the remaining browned bits on bottom of pan. Add bay leaves and thyme and return to simmer. Add beef, return to simmer, reduce heat to med-low, and cover. Simmer for 25 min.
Add potatoes and carrots, leave uncovered, increase heat to medium and cook for additional 30-45 min

if you like a thicker stew this is when you would add a mixture of 1/4 cup broth and 1 tablespoon flour (stir together before adding to stew, and slow stir into stew...I like brothy I didn't do this.

Also I HATE dislike peas (the one veggie I don't like, I even like Brussels sprouts....), but you can add a bag of frozen peas at the end, just rinse them in water, drain and put in stew the last 5-10 minutes

Discard bay leaves (or not, we always said the person that ended up with the bay leaf was exempt from dishes...and then it only ever worked for my dad for some reason!), adjust seasoning and serve with warm bread.
We had enough left over to bag and freeze
Yea for easy dinner some day next week...or month (I guess next month is next week!)

1 comment:

Jayne said...

I made this last night but left out the potatoes. I made mashed potatoes and put the meat carrots and sauce over them. It was so good! Thank you for the great recipes!