Tuesday, April 26, 2011

Beef Stew

I love the idea of hearty one pot meals.  I have never made or even eaten beef stew before, I've just always liked the idea of it.  I made it this weekend and cannot wait to make it again!

2 lb of stew meat
2 Tbsp olive oil
1 onion chopped
2-3 celery stalks -- chopped
2 carrots -- peeled and chopped
1 bay leaf
2 cloves garlic
3 C beef stock
2 Tbsp Worcestershire sauce
1 russet potato -- diced in bite size pieces
2 Tbsp of cornstarch
2 Tbsp of water
Salt and Pepper to taste

In a dutch oven, heat oil and brown the meat.  You don't have to cook it, just give it some color.  You'll have to do it in batches as food doesn't brown in an overcrowded pan.

In the same pot, add the onions, garlic, bay leaf, and Worcestershire sauce.  Cook for a couple of minutes.  Stir in the meat and all the juices that may have accumulated on the plate.  Stir around for another couple of minutes.  Add the stock. Salt and pepper the mixture.  Cover and cook for 2 hours.  After 2 hours, stir in the carrots and celery.  Cover and cook for another 30 minutes.  After 30 minutes, add the potato.  Again cover and cook for another 15 minutes.  Once the potatoes are tender, drop the heat to a slow simmer.  Stir the cornstarch in with the water.  Mix until smooth and stir into the stew.  Allow the mixture to boil and simmer for another 10 minutes.  Adjust seasonings and serve.

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