Tuesday, September 19, 2006

Beef stew

Tonight's Menu
  • beef stew with onions, carrots, potatoes and peas
  • Pillsbury twisty garlic breadsticks
It was clear and cool when I woke up this morning, so I decided to make beef stew. Even though it ended up getting into the 90s.

I'm guessing pretty much everyone knows how to make stew, but here's how I do it: Shake some beef stew cubes (Dear HEB grocery store: Those were SO NOT "extra lean", assholes. Love, Badger) in some seasoned flour and brown them in a big pot with a smidge of oil. Do it in batches so they actually get brown and crusty on the outside. Then take them out and add some onion and garlic to the pot. Stir around just until the garlic releases its fragrance (DO NOT BURN THE GARLIC, IT WILL SUCK), then dump the meat back in along with some red potatoes (quartered or whatever) and whole baby carrots. Add enough beef broth, red wine and/or water to just barely cover everything. Sprinkle in a little thyme and float a bay leaf on top. Bring it up to the boil and then immediately turn it down to a simmer and let it go for a couple of hours. You can cover it or not, I don't care. If you don't, try to check on it a few times to see if you need to add liquid. After a couple of hours, stir in some frozen peas and about a tablespoon of Dijon mustard. Let it keep cooking until the peas are warmed through, then remove the bay leaf and serve with some sort of bread-like thing.

It freezes well and is yummy leftover, too.

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