Tuesday, March 15, 2011

Beast Stew - Recipe from Home

Sorry, no sewing talk today ...
Occasionally I post a recipe, mostly for my kids to refer to while they're far from home.  Here's another...

This recipe is for 2 people...double the ingredients for 4, etc.  Slow roasting makes the meat tender.  Serve with noodles and and salad and you're set.  Some good bread is nice for sopping up the liquid....that is, if it's just the family...remember, no sopping while entertaining guests ;) 
Two hours cooking, 1/2 hour prep


  ~1/2 lb. chuck roast trimmed and cut into approx 2" cubes
  1 T        cooking oil of your choice (I use olive)
  1           small white onion, sliced then halve the slices...rough cut
  1 c        frozen or fresh peas
  2           whole carrots, or ~1/2 c roughly diced carrots
  3           medium russet potatoes, peeled and cut into chunks
  1 T        balsamic vinegar (optional) for sweetness
  1 c        red wine of your choice (optional, but recommended)
  water  == enough to just cover the meat

In a dutch oven saute meat until browned.  Add onion and saute until clear.  Add vinegar,wine and water, stir to incorporate the pan drippings (yum).
Cover and Place into a 300 degree oven for 1 hour.   (Check on water to make sure it doesn't boil away)
Add vegetables.  Cover.  Continue to bake for another hour.
Before serving,
  Remove meat and veggies from pot to serving bowl leaving mostly liquid in the pot.  Place pot over a flame on your cooktop.
 Thicken by making a paste of COLD water and flour.  Add a spoonful of paste at a time to the liquid while stirring until it thickens to desired consistency.  Pour the liquid in with the meat and veggies....serve.

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