Sunday, September 30, 2007

Beef Stew

Another favorite of your dad's. This is just good homey food that tastes great on a winter night.
Change this according to your mood. It would be good with mushrooms, prosciutto, and rosemary. Take out the potatoes and serve over polenta. This is really just a cooking method, more than a recipe.

Serves 4-6

1-3 tbl olive oil
1-1 1/2 lbs chuck roast, cubed or stew meat
1 large onion, chopped
4 garlic cloves, chopped
1 carrot, chopped finely
2 tbl flour
1 Cup of dry vermouth, white wine or red wine
2 cans beef stock
1-2 tbl tomato paste
1 tbl Worcestershire sauce
1 bay leaf
1 tsp thyme
salt & pepper
3 carrots, chopped in fairly large pieces
4 medium potatoes, peeled and cubed
1/2 package of frozen baby onions (optional)
1/2 package of frozen peas (optional)

Put oil in a heavy dutch oven and heat up. Salt and pepper the beef and brown in batches in the pan. Don't crowd the pan or it won't brown. Remove the meat and add the onions, garlic, and the chopped carrots. Season with a pinch of salt and cook until browned. Add the flour and cook, browning for 3-4 minutes. Add the tomato paste, the wine and stock and cook, stirring until smooth. Add the meat, worcestershire, bay leaf, thyme, and pepper. Bring to a boil, reduce heat and simmer for at least 1 hour. ( This is even easier if you put it in the oven at 350.) Add the carrots, potatoes, and onions and cooks another 30 minutes or until all the vegetables are tender. Taste & correct the seasonings. Just before serving, add the frozen peas.

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