Sunday, November 29, 2015

pinterest food finds. beef stew

The weather has FINALLY cooled down--sweater weather for Arizonans is probably summer weather for most places but hey, it's where I live!  Anyway, I was wanting a good stew, I found this deliciousness:
food/recipe credit: Jenny Can Cook

Ingredients:
  • 3 teaspoons olive oil, divided
  • 1 pound beef stew meat, visible fat removed
  • 1 cup chopped onion
  • 1 clove garlic, minced
  • 2 1/2 cups homemade beef stock or canned unsalted chicken stock
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme leaves
  • 1 bay leaf
  • 4 medium red potatoes (about 1 pound) cut in 1-inch chunks
  • 2 large carrots, sliced 1/4-inch thick
  • 2 celery stalks, sliced
  • For thickening: 
  • 2 1/2 Tablespoons flour
  • 1/4 cup stock
Instructions:


  1. Heat 2 teaspoons of oil in a large sauté pan or Dutch oven over medium-high heat. Brown the meat on one side for 5 minutes without turning over. Sprinkle with salt & pepper.
  2. Turn meat, add 1 tsp. oil & brown another 2-3 minutes. Sprinkle with salt & pepper. Do not crowd the meat. Brown in two batches if necessary.
  3. With all the meat browned and in the pan, reduce heat to medium. Add onion & garlic. Cook and stir 2-3 minutes until onion is browned.
  4. Add stock (enough to cover the meat), salt, thyme & bay leaf and bring to a boil. Cover & simmer for 2 hours, checking occasionally.
  5. After 2 hours, stir in potatoes, carrots & celery and bring to a boil. Cover & simmer 10-15 minutes until vegetables are done.
  6. Combine flour with 1/4 cup stock or water, whisking until there are no lumps. Stir into stew and cook 5 more minutes until thickened.

1 comment:

Julie Tucker-Wolek said...

Yeah .. I have actually been COLD all weekend! LOL!! This sounds delish!!!!!!!!!!!