Tuesday, January 6, 2015

Perfectly Rich & Tasty

On cold days of winter, warm and comforting food is the best.  I have been wanting stew for sometime  This recipe was perfect: creamy, rich and delicious.  It hit the spot.  SSP was not so sure of it at first but after he heard there might be popcorn for dessert-he changed his mind. BAP was a bit worried about the mushrooms.  Daddy convinced them if he ate them WITH the meat and everything else it was good.  All in all -- a successful meal (even if it was after several attempts).

Ben's Beef Stew
adapted from:

1 T vegetable oil
1 t dried thyme
1 large shallot, diced really small
4 garlic cloves, minced
8oz button mushrooms, sliced
3 T butter, melted
3 T rice flour
1 lb stew meat, cut into bite-size chunks
4 cups beef broth
2 bay leaves
1 (small bag) peas/carrots mix

In a dutch oven heat oil.  Add thyme-let get slightly fragrant.  Toss in shallot, garlic, salt/pepper and mushrooms; saute until lightly browned (7minutes).  Add meat; brown about 8-10minutes.  In another bowl combine butter and flour.  Add butter mixture to meat, coating well.  Slowly add broth.  Then add bay leaves.  Boil; cover after lowering heat and simmer for 2 hours (stir once in awhile).  Remove lid and simmer some more for another hour or so.  Season to taste.  Add peas/carrots and cook for a couple minutes.  Remove bay leaves.  Serve over piping hot mashed taters.

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