Wednesday, December 23, 2009

Wednesday Recipe Thread

Old Time Beef Stew from pg 63 of Better Homes and Gardens Simple Soups and Stews

1 1/2 pounds of boneless, beef stew meat, cut into cubes 1 in
2 tablespoons cooking oil or olive or grapeseed oil
4 cups of water
1 large onion, sliced
2 cloves of garlic, minced or preminced garlic equals 2 tablespoons
2 tablespoons Worecestershire sauce
1 tablespoon lemon juice
1 teaspoon sugar
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon blackpepper
1/8 teaspoon allspice
1 bay leaf
6 medium carrotts peeled and bias-sliced into 3/4 chunks
4 meduim potatoes , cut into 1 inch chunks
1 pound small white onions peeled and halved
1/2 cup cold water
1/4 cup all purpose flour
snipped parsley (optional)

1. In an 8 quart Dutch oven (i will be using a stew pot or skillet) cook all the eat at once in hot oil over meduim-heat for 15-20 minutes or until the meat is brown, stirring occassionally. Drain fat. Add 4 cups water, sliced onion, garlic, Worcestershire sauce, lemon juice, sugar, salt, paprika, pepper, allspice, and bay leaf to the dutch oven. Bring to a boil, reduce heat, simmer, covered for two hours, stirring occassionally. i will be using a crock pot, so, in about four hours after combining all the ingridents it will be ready for stage 2.

2. Stir in the carrots, potatoes and halved onions. Return to boiling, reduce. Simmer, covered for 30 minutes more or until meat and vegetables are tender. Discard bayleaf.
using crocket pot will take longer

3.In a large screw-top jar combine the 1/2 cup cold water and flour; cover and shake until smooth. Add flour mixture to stew. cook and stire over meduim heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper. Spoon stew into bowls. If desired, sprinkle each serving with parsley.

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