Follow The Recipe

Beef Stew

Posted on October 23rd, 2007 by Danielle.
Categories: Beef, Stews, dinner.

Today it snowed for the first time this fall in Colorado. It was cold and wet and I was hungry. Nothing sounds better than Beef Stew on this type of day. Here’s the recipe

Ingredients:

Steak or beef (a lot of different kinds of beef work for stew, but mostly just make sure you get something nicely marbled, but not fatty. I used top sirloin.)
vegetable or olive oil

1 white or yellow Onion
1 large or 2 small carrots
3 cloves garlic minced
4 or 5 red potatoes diced
1 pkg of mushrooms
1 can green beans
1 can diced Italian style tomatoes
3 cans beef broth
water
1 tbs rosemary
Salt
pepper

Optional:
Celery
squash
bell peppers
red wine

To Make:
pour 2 tbs of oil into a large stock pot. Cube beef and put into pot to brown over medium heat. When beef is browned, remove from pot and set aside. Drain excess fat. Add 1-2 tbs of oil back into the pot. Add onions carrots and garlic, and stir over medium-high heat until soft (about 5 minutes). Add in potatoes and mushrooms and return the beef to the stock pot. Stir over same heat for 5 minutes. Add green beans, tomatoes and first two cans of beef broth plus one can of water. Add rosemary and salt and pepper to taste. Cover Bring stew up to boiling for 20 minutes. You will lose a lot of liquid in the steam. Turn the heat down to medium or until you have a rapid simmer. Add last can of broth and 1/2 can of water. Simmer for 1 hour or until beef proteins have been broken down and beef is soft.

Follow the Recipe extra:
For me, Beef Stew is all about knowing how things cook. The beef needs to boil for a long time to be soft and not chewy. The lower the quality of beef, the longer it will need to cook. Softer foods should be added later on in the process so as not to get too soggy. Potatoes can be added later in the simmering process to leave them a little crunchy. Try different things and taste a lot as you go. Also, if you’re like my husband and I and you can’t stand rosemary floating in your soup, use a coffee filter and some cooking twine and make a baggie. Take the baggie out of the stew before serving

You kinda can’t screw up beef stew.

2 comments.

It’s so easy… just “Follow The Recipe”

Posted on October 20th, 2007 by Danielle.
Categories: Announcement.

Hello to all. Welcome to the Follow The Recipe blog.

This whole idea started after a dinner party my husband and I had at our house. I am no gourmet cook, in fact I didn’t know I would be good at cooking until I got married. However, I’ve been asked numerous times after parties and meals for recipes. Since I know how hard it is to find something good to eat that’s easy to make, I decided it was my duty to oblige with a blog.

I’ll try to post a recipe a week. It will always be a recipe I have gotten from someone or made up, but do not doubt, I have made the dish myself and will probably make it again. This is not a chef’s blog, this is a recipe blog for you and me. Follow the Recipe…~ D

2 comments.