Made my mom's beef stew to take a break from Thanksgiving leftovers. It was delicious! She'd approve. She never wrote down the recipe, but this is what she showed me.
Serves 8-10 2-3 lbs chuck cut in 1.5 inch cubes Season with Salt & Pepper Toss in flour to coat Brown in pot with small amount of oil in small batches (don't crowd, or the meat will steam and turn grey) Set aside
In same pot - with brown bits from meat remaining Add Large onion - diced, cook till translucent Add 5 cloves garlic - minced - cook 30 sec Add 1/2 cup red wine to deglaze Add soy sauce & worcestershire Add 1 large can whole tomatoes 1 can fire roasted tomatoes Med dice: Carrots, celery, potatoes 2-3 cups Chicken broth Bay leaf, thyme, marjoram, sage, salt & pepper Add meat back & simmer 2 hrs Juice of 1/2 a lemon last 30 min Frozen peas last 5 min Remove bay leaf - serve with toasted sourdough or cornbread
bon appetit
No comments:
Post a Comment