Typically, this is a dish I would make in the late fall or winter, but since I had vegetables that needed using I decided why not. This is a pretty standard recipe for me and if I have blogged this before on here, I apologize.
Ingreeds
1 lb of stew meat (I use beef, but lamb would work well here too…and the pieces don’t need to be absolutely uniform if you are cutting your own, just keep to 1 to 2 inch cubes and you should be fine)
1 small to medium sized yellow onion, diced
2 to 3 small cloves of garlic, minced
8 or 9 small new potatoes, cubed (see photos)
1 lb of baby carrots, whole
3 small to medium sized fresh tomatoes, cubed (see photos)
2 good splashes of worcestershire sauce
1 cup of dry red wine (I like a good cabernet or merlot, and I am not of a mind to use wine you wouldn’t drink for cooking. Eff that noise. IMO, it’s all the same thing. If, however, you do not drink wine, just use another cup of water it will work all the same.)
1 cup of water
1 beef bouillon cube (as I have said previously I love Edward & Sons Not-Beef cubes, but use your fave here)
several really good shakes of herbes de provence (see photos)
2 tbl extra virgin olive oil
Direcs
Saute onion and garlic in the olive oil on medium heat until it gets really brown but not burnt. Like this:
Add the stew meat and one good splash of w-sauce. Allow beef to brown on all sides then add potatoes and carrots.
Add about this much herbes de provence (then - you know the drill - give it a good stir):
While the potatoes, carrots & herbs are getting to know the beef, onions and garlic, cut up your tomatoes thusly:
Add tomatoes and another splash of w-sauce give it all a good stir. Make them all mingle like sorority chicks at a kegger. Add the red wine, water and bouillon cube…after which you will want to stir again, natch. It will probably look like this:
Cover and cook on medium for 15 minutes. Uncover and give (guess what?) another good stir, it should look about like this, steam and all:
Re-cover, reduce heat to medium low and allow to simmer for another 45 minutes, uncovering for the last 15 minutes of that. If you wish to thicken the broth, add 2 tbls of all purpose flour to about 1/2 a cup of water and mix until blended. Add the slurry to the hot stew and mix well.
Serve with slices of buttered fresh bread. Tonight I used an herb & cheese loaf I baked specifically for the stew.
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cricketsarenotkosher posted this
