Some cosmetic changes in preparation for larger site changes in the works.

Close
RvB

Beef Stew


Veteran Member
fvb@comcast.net
2225 posts
Joined: Jan 11, 2006

Options

Posted to Thread #12855 at 11:15 pm on Dec 2, 2008

makes about 4 qts

INGREDIENTS:

3 lb. lean stew beef, cut into stew-sized pieces
olive oil for searing
2 cups apple cider
1 bottle full-bodied wine like burgundy or chianti
flour for thickening
8-10 oz. pearl onions or boiling onions
2 cups carrots sliced about 1/2" thick
4 cups potatoes cut into stew-sized pieces
4 cups mushrooms, quartered
1 tbs oregano
1 tsp thyme
2 tsp peychaud's bitters
salt and pepper to taste

PREPARATION:

pat beef dry with paper towels and sear in hot oil while bringing wine and cider to a simmer. thicken wine and cider with flour/water paste. (if you don't mind the extra fat, a roux with about 1/2 cup flour and 1/2 cup of your favorite oil or fat [including the pan drippings from searing the beef] would be great). add liquid, herbs and peychaud's bitters to beef and simmer for 2 hours.
add carrots and simmer for an additional 15 minutes.
add mushrooms, onions and potatoes and simmer for about an hour more or until the potatoes are tender.

VARIATIONS:
this recipe can easily be cut in half or less. i froze lots.
the peychaud's bitters can be eliminated, but they add a great touch. they're worth searching out. angostura bitters would do in a pinch.
i've done this with about 1 tsp ground cinnamon and 4 or 5 bay leaves instead of the oregano and thyme and bitters. yum.


The hardest thing to understand in the world is the income tax.
Albert Einstein


Other messages in this thread: