Freakin’ delicious stew
- Dec 14th 2010
I made my first real stew last night and I’m very proud of myself. It was goooooooood. Now that it’s getting cold out I need food that sticks to my ribs and helps warm me up from the inside. This stew did the job beautifully.
- 1 Large yellow onion, chopped coarsely
- 2 Lbs. of stew beef, chopped into large bite sized- pieces. I got mine from Grazin’ Angus Acres so it was grass started and finished and pasture raised. Delicious.
- 3 Cups of water
- 1 Tablespoon Worcestershire sauce
- 1 Clove of garlic, peeled and smashed
- 2 Bay leaves
- About a teaspoon Celtic sea salt
- A pinch of sugar
- 1/2 Tsp paprika
- 1/2 of a chipotle pepper in Adobo sauce (Look in the Mexican food section of your market)
- 3 Carrots, peeled and chopped into bite sized pieces
- 3 Stalks of celery chopped into bite sized pieces
- 4 Small potatoes peeled and chopped into bite sized pieces
Now do this:
- Take the onion and saute it in a pot with a little olive oil. Let that cook for about 10-20 minutes, don’t let it brown.
- Take the pieces of beef and lightly dredge in flour, then add to the pot with onions (move them aside) to sear the meat and seal in the flavor. Let the sides brown a little.
- Once that’s done, add water, Worcestershire sauce, garlic, bay leaves, salt, sugar, paprika and chipotle pepper. cover and simmer for 1 1/2 hours.
- Add the carrots, celery, potatoes and cook for another 30 minutes.
- Serve with brown rice or noodles.
Yeah this takes a while but it’s so worth it. The onions cook down and thicken the gravy to add another really nice dimension to the meal. As always, I recommend making enough for leftovers. Cook once, eat twice.