Pan de Muerto
Pear Apricot Tart

Beef Stew Oh yummmm

Beautiful chunks of beef along with carrots, celery and leeks. Throw in some diced red potatoes later and you have a great beef stew. 

 

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I was thinking I'd freeze some for later but it didn't last that long. 

 

 

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I had one pound of stew beef that I dusted with flour. Just put some flour in a paper bag or plastic bag, add the beef and shake like crazy. 

Some people season the flour, I don't. I add the seasoning while the meat is in the pot browning.

 

 

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In a heavy pot or dutch oven, add one tablespoon of oil, I use grapeseed oil, but use what you are used to. Keep the oil handy though, I had to add a little more as the meat was browning. 

Add some freshly ground black pepper, I prefer to salt later. 

 

 

 

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While the meat is browning chunk up some carrots, celery and leeks. No need to be precise, stew is a rustic meal. 

 

 

 

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When the meat is nicely browned remove it from the pot. 

 

 

 

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Keeping the browned bits and fat in the bottom of the pot add the vegetables. Add more oil if needed. 

I heard a carrot hit the floor as I was transferring them to the pot. 

 

scooterc

Scooter had fun playing with it for a while. He decided he's not a vegetarian. 

 

 

 

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When the vegetables start taking on a little color deglaze the pan with a healthy splash of red wine. I'd say I used about 1/4 cup of Syrah. 

 

 

 

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Stir really good to get up all the flavorful fond that has developed on the bottom of the pot. 

 

 

 

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I don't usually have homemade beef stock on hand so I added 1 tablespoon of Watkins beef soup and gravy base, 

 

 

 

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and two cups of water. 

 

 

 

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Add the meat and any juices back into the pot with the vegetables. 

 

 

 

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Bring to a boil then cover and lower to a simmer. Simmer until the meat if fork tender. 

 

 

 

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During the last 30 minutes add the potatoes. Continue simmering until the potatoes are cooked to your liking.

 

 

 

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Enjoy. 

 

And that's that

 

 

 

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