It's that time of year...
when nothing beats walking in from the chilly outside
and you can feel and smell the warmth of something simmering on the stove.
I made this stew (with a few changes) the other night for dinner and it was a gooder.
If you have this cookbook it's on pg. 489... Polenta Beef Stew
Prep Time : 25 Min.
Cooking Time : min. of 2 Hrs.
1/4 c. All Purpose Flour
2 tsp. Garlic Powder
2 tsp. Dried Thyme
2 tsp. Dried Basil
1 tsp. Salt
1 tsp. Pepper
2 lbs. Boneless Beef Chuck Steak / 1 inch pieces.
2 tbsp. Olive Oil
1/2 c. Chopped Onion (1 Medium)
1 tbsp. Worcestershire Sauce
1/4 tsp. Dried Rosemary
6 Cloves of Garlic / minced
1 14 oz. can of Beef Broth
1 1/2 c. Dry Red Wine / a.k.a cooking red wine
8 oz. Boiling Onions (peeled)
5 medium Carrots / cut into 1 inch chunks
1 Turnip / cut and cubed
Mashed Potatoes
(I used red potatoes this time, but I prefer russet potatoes with stew)
(and... I don't believe in peeling... rarely do I peel a potato)
Combine flour, garlic powder, thyme, basil, salt and pepper in a large plastic freezer bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in the hot oil; drain fat (but if you watch you oil amounts, you probably won't have to). Have a plate ready covered with paper towel to rest the browned meat on. Return all meat to Dutch oven; add chopped onion, dried rosemary and garlic. Cook and stir until onion is tender. Stir in broth, wine and worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered for at least 1 1/2 hours (I simmered for 2 1/2 hrs.)
Stir in boiling onions, carrots, and turnips. Bring to a boil; reduce heat. Simmer, covered, for about 30 minutes more or until vegetables are tender. Meanwhile prepare mashed potatoes (or polenta)
Just before serving,
I added a little bit of flour and water mixture to give it a slightly more gravy like texture.
And salt and pepper to taste.
when nothing beats walking in from the chilly outside
and you can feel and smell the warmth of something simmering on the stove.
I made this stew (with a few changes) the other night for dinner and it was a gooder.
If you have this cookbook it's on pg. 489... Polenta Beef Stew
Prep Time : 25 Min.
Cooking Time : min. of 2 Hrs.
1/4 c. All Purpose Flour
2 tsp. Garlic Powder
2 tsp. Dried Thyme
2 tsp. Dried Basil
1 tsp. Salt
1 tsp. Pepper
2 lbs. Boneless Beef Chuck Steak / 1 inch pieces.
2 tbsp. Olive Oil
1/2 c. Chopped Onion (1 Medium)
1 tbsp. Worcestershire Sauce
1/4 tsp. Dried Rosemary
6 Cloves of Garlic / minced
1 14 oz. can of Beef Broth
1 1/2 c. Dry Red Wine / a.k.a cooking red wine
8 oz. Boiling Onions (peeled)
5 medium Carrots / cut into 1 inch chunks
1 Turnip / cut and cubed
Mashed Potatoes
(I used red potatoes this time, but I prefer russet potatoes with stew)
(and... I don't believe in peeling... rarely do I peel a potato)
Combine flour, garlic powder, thyme, basil, salt and pepper in a large plastic freezer bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in the hot oil; drain fat (but if you watch you oil amounts, you probably won't have to). Have a plate ready covered with paper towel to rest the browned meat on. Return all meat to Dutch oven; add chopped onion, dried rosemary and garlic. Cook and stir until onion is tender. Stir in broth, wine and worcestershire sauce. Bring to a boil; reduce heat. Simmer, covered for at least 1 1/2 hours (I simmered for 2 1/2 hrs.)
Stir in boiling onions, carrots, and turnips. Bring to a boil; reduce heat. Simmer, covered, for about 30 minutes more or until vegetables are tender. Meanwhile prepare mashed potatoes (or polenta)
Just before serving,
I added a little bit of flour and water mixture to give it a slightly more gravy like texture.
And salt and pepper to taste.
I didn't have fresh parsley or tomato paste on hand when I made this,
but I think I'll try adding it next time with some cinnamon as well.
My friend Kera made us some stew right after my surgery
and had added cinnamon in it just for fun...
immediately after my first bite I tasted it and loved it.
It made it taste so fallish to me.
Also... you don't have to use the vegetables I did...
I'd definitely throw some parsnips/squash in there if I had had any in my fridge.
but I think I'll try adding it next time with some cinnamon as well.
My friend Kera made us some stew right after my surgery
and had added cinnamon in it just for fun...
immediately after my first bite I tasted it and loved it.
It made it taste so fallish to me.
Also... you don't have to use the vegetables I did...
I'd definitely throw some parsnips/squash in there if I had had any in my fridge.
