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Saturday night Beef Stew
Mar. 11th, 2007 01:47 pmI love beef stew, although mine is more like a hearty beef and vegetable soup since I don't like the gravy base that most beef stews have. If you've ever been to my house and eaten my beef stew, here's the recipe.
This feeds a family for several meals or half of a small army depending on how many vegetables you put in.
2 T vegetable oil
1 Beef pot roast
1 large onion
3-4 cloves of garlic
1 bottle of burgundy or cabernet wine (something cheap and not drinkable is best)
2-4 cups beef broth ( I use water + Better than Bullion)
1 Tablespoon dried thyme
1 Tablesppon dried marjoram
Salt
Pepper
2-3 Bay leaves
8-10 carrots
4-6 stalks celery
1 16oz can stewed tomatoes or tomato sauce
16 oz package of mushrooms
Take a large stew pot and heat the oil. While oil is heating chop the onions and then add them. Mince the garlic, and add it. Saute the onions and garlic while you are cutting the beef into large cubes. The onions will get soft and brown on the edges, you want them to get a bit carmelized. Add the meat as you chop it and when its all added, turn up the heat and brown it, stirring frequently. Salt and pepper it.
When its nicely browned, pour one half to all of the bottle of wine. Add enough of the beef broth so that the meat is covered. Add the bay leaves thyme and marjoram. Put the lid on and let it simmer for at least an hour, stirring occasionally.
After about an hour, chop up the carrots and celery and add them along with the tomatoes. Continue to simmer the stew until the carrots are starting to get tender. Slice the mushrooms in quarters and add them. Cook for 15 mins and turn off the stew. Let sit for a while, eat with hot fresh bread (or toast) with lots of butter.
You can also add potatos to this stew, but not if you want to freeze any of the leftovers, potatoes don't freeze well. To increase the quantity, increase the number of vegetables and the amount of water/broth that you add in.
This feeds a family for several meals or half of a small army depending on how many vegetables you put in.
2 T vegetable oil
1 Beef pot roast
1 large onion
3-4 cloves of garlic
1 bottle of burgundy or cabernet wine (something cheap and not drinkable is best)
2-4 cups beef broth ( I use water + Better than Bullion)
1 Tablespoon dried thyme
1 Tablesppon dried marjoram
Salt
Pepper
2-3 Bay leaves
8-10 carrots
4-6 stalks celery
1 16oz can stewed tomatoes or tomato sauce
16 oz package of mushrooms
Take a large stew pot and heat the oil. While oil is heating chop the onions and then add them. Mince the garlic, and add it. Saute the onions and garlic while you are cutting the beef into large cubes. The onions will get soft and brown on the edges, you want them to get a bit carmelized. Add the meat as you chop it and when its all added, turn up the heat and brown it, stirring frequently. Salt and pepper it.
When its nicely browned, pour one half to all of the bottle of wine. Add enough of the beef broth so that the meat is covered. Add the bay leaves thyme and marjoram. Put the lid on and let it simmer for at least an hour, stirring occasionally.
After about an hour, chop up the carrots and celery and add them along with the tomatoes. Continue to simmer the stew until the carrots are starting to get tender. Slice the mushrooms in quarters and add them. Cook for 15 mins and turn off the stew. Let sit for a while, eat with hot fresh bread (or toast) with lots of butter.
You can also add potatos to this stew, but not if you want to freeze any of the leftovers, potatoes don't freeze well. To increase the quantity, increase the number of vegetables and the amount of water/broth that you add in.
