Monday, March 30, 2009

Winter Stew

Several years ago I decided that I wanted some stew. My mother gave me a recipe she had, and here is my evolution which has turned into a comfort food for my family. We love to order bread bowls from the bakery for this winter favorite.

1-2 lbs. stew meat
1/2 c. seasoned flour (basil, oregano, seasoned salt, and pepper added to the flour)
1-2 T. olive oil
3-5 large carrots, coarsely chopped
3 large potatoes, peeled and diced into 1/2 inch pieces
1 medium onion coarsely chopped
2 stalks of celery coarsely chopped
1-3 t. lemon juice
1-3 t. Worcester sauce
2 t. A1 steak sauce
2 bay leaves
2 beef bouillon cubes
salt and pepper to taste

Place seasoned flour in a large bag. Add meat and toss to coat. Heat oil over medium high heat and braise meat.
Place meat in a crock pot or slow cooker. Fill 3/4 with water and add additional ingredients. Allow to cook on medium until the meat is tender and falls apart - approximately 6-8 hours. If the liquid is thin, remove 1 cup, add 1-2 T. flour and make a thin paste, then mix back into the stew and allow to heat and thicken.
Remove bay leaf prior to serving.

Note - if you prefer less mushy vegetables, wait to add them until 1-2 hours prior to serving.

No comments:

Post a Comment