Thursday, February 23, 2017

French Inspired Beef Stew



I've almost entered hibernation mode. I'm pretty sure that Connecticut skipped fall and is jumping straight to winter. Once winter is here, I know I won't be leaving my house much. It only makes sense that I should get all of my recipes tested before then. :) I'm also going to Hawaii for Thanksgiving, so get ready for some awesome travel posts that will be sure to make you jealous. I'm looking at you, spam lovers.

I love slow cooked meat. I've never been great at cooking protein fast. 90% of the time it's in a crockpot or slowly roasting in the oven. Beef Stew has always been a fool-proof recipe for me. It's easy to make and super filling. This particular recipe cost me nearly nothing. Thanks to my amazing dad, he loaded me up with lots of root vegetables during my last visit.


I decided to mix two recipes I love (mostly because I didn't want to run to the store) and came up with this! 


French Inspired Beef Stew
  • 2 lbs of Beef, I used London Broil, cubed
  • 1 T EVOO
  • 4 Cloves of Garlic
  • 1 Large Onion, chopped
  • 1/2 C Celery
  • 1 C Dry Red Wine
  • 2 T Thyme
  • 1 sm. Can of diced Tomatoes or 4 fresh tomatoes (Plum)
  • 4 med. Carrots
  • 1 quart of Beef Broth
  • 1 lb. Turnip, diced
  • 4-5 med Potatoes, diced 
  • 2 T flour
  • Salt and Pepper
  • 1 C Water, warm 
Season the cubed steak with salt and pepper
Add 1 TB of the EVOO and heat on medium high. Add beef and stir occasionally, browning on all sides (about 10 minutes) Transfer beef and juices to a bowl. 

Add remaining oil, heat on medium and add onions, garlic, mushrooms. Don't burn the garlic! Saute for about 8 minutes. Add the beef back into the pot and pour in the red wine. Bring to a boil, reduce to a simmer for 4 minutes. Add beef broth, thyme, tomatoes, and more pepper. Cover and simmer on low for about 1 1/2 hour. Meat                                                                                         will start to get tender. 

Add the mushrooms, potatoes, turnips, carrots, and celery. Cover and simmer until they are tender (I like them to almost fall apart). I'd say another 40 minutes. 

In a separate bowl, combine the 1 cup of warm water with 2 T of flour. Mix or whisk so there are no clumps. Add a few spoonfuls of the broth that is simmering in the pot to raise the temperature. This will help the flour not clump up when you add it to the soup. While stirring at the same time, pour in the flour mixture. Simmer for another few minutes to thicken.
Season with salt and pepper to taste.
Then add more pepper :)



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