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And tonights dinner is....
Tonight we had my beef stew, and there was hardly a molecule left over.
Ingredients:
2 to 3 pounds lean beef cut in 2-3 cm cubes
2 tablespoons butter or vegetable oil
2 medium onions cut into chunks (halve then quarter the halves)
3 sticks celery cut into 2-3 cm lengths
16 baby carrots or 6-8 small carrots cut to baby carrot lengths
3-4 large red potatoes cut in chunks
2 teaspoons chopped garlic
1/2 teaspoon black pepper
1 envelope dry onion soup mix
1 teaspoon sea salt
1 teaspoon dried parsley flakes
2 bay leafs
1 pinch thyme
3 tablespoons corn starch
1/4 cup water
Preparation:
Heat butter or oil in dutch oven and brown beef. Add water to cover. Add seasonings and onion soup mix and bring to boil uncovered. Cover and reduce heat to simmer. Cook for about 2 hours or until meat is tender. Mix corn starch in bowl with water and whisk until smooth. Add to stew while stirring. Bring to boil until thickened then reduce to simmer. Add vegetables and simmer until vegetables are tender, usully about 30 minutes longer. Alternatively, you can steam the vegetables until tender then add them to the stew a few minutes before tabling to save the 30 minutes.
Extra points: thick sliced home made Italian bread for dipping
Serves 6
Ingredients:
2 to 3 pounds lean beef cut in 2-3 cm cubes
2 tablespoons butter or vegetable oil
2 medium onions cut into chunks (halve then quarter the halves)
3 sticks celery cut into 2-3 cm lengths
16 baby carrots or 6-8 small carrots cut to baby carrot lengths
3-4 large red potatoes cut in chunks
2 teaspoons chopped garlic
1/2 teaspoon black pepper
1 envelope dry onion soup mix
1 teaspoon sea salt
1 teaspoon dried parsley flakes
2 bay leafs
1 pinch thyme
3 tablespoons corn starch
1/4 cup water
Preparation:
Heat butter or oil in dutch oven and brown beef. Add water to cover. Add seasonings and onion soup mix and bring to boil uncovered. Cover and reduce heat to simmer. Cook for about 2 hours or until meat is tender. Mix corn starch in bowl with water and whisk until smooth. Add to stew while stirring. Bring to boil until thickened then reduce to simmer. Add vegetables and simmer until vegetables are tender, usully about 30 minutes longer. Alternatively, you can steam the vegetables until tender then add them to the stew a few minutes before tabling to save the 30 minutes.
Extra points: thick sliced home made Italian bread for dipping
Serves 6
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