Okay, you're probably asking how hard it is to make a stew. Well, it's not. But everybody has a different spin on it and here's mine.
First off, you can prepare it in either a slow cooker or a Dutch oven. The photo above was done in the latter. But, the prep is the same. The difference is whether you're cooking it on low for 8 hours or simmering it on the stove for about 2 to 3 hours.
Here's the Dutch oven method.
Take about two pounds of stewing beef chuck pieces and saute them in a little olive oil. After browning for five minutes, remove the meat into a bowl and put aside.
In the same Dutch oven, saute two chopped cloves of garlic and one chopped onion. Use the drippings from the beef. That is all flavor you want to use.
Chop two celery stalks. Add the pieces. Peel three carrots. Slice them. Yep, into the Dutch oven.
For potatoes, use Yukon Gold because you don't have to peel them. Quarter about five to six small ones and throw those pieces in. Now put the meat back in.
You will need liquid but, since the veggies make their own water, you won't want to use much. About a cup to a cup and a half of beef broth should do the trick. Also add two tablespoons of Worcestershire sauce. Kosher salt and pepper to taste.
Now here's a twist which will give your stew a little kick. Get one of those Cajun seasoning mixes and add about a tablespoon of that. I picked that one from actress Faith Ford's cookbook and it makes your stew even heartier.
Simmer on the stove for about two hours. A half hour prior to serving, check the liquid composition of your stew. If it's too watery, you can thicken it by making a slurry of flour and water. Mix about a tablespoon of each in a cup and slowly spoon it into the stew. Mix thoroughly.
At this point, you will also want to throw in a package of frozen peas. Heat for another 30 minutes and then serve.
You're welcome.
Dinner last night: Had a big lunch, so just a salad.
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