Tuesday, November 15, 2011
Where's the beef?
Why in my stew, of course. Have I mentioned how much I love my dutch oven? This has been my best stew to date. Not to toot my own horn, but hey why be modest TOOOOT TOOOT!!!! Here is the recipe (serves 4):
1 1/2 Pounds lean beef round (cut in bite size cubes)
4 Cloves of Garlic (minced/crushed)
4 Shallots (thinly sliced)
1 large celery stalk (thinly sliced)
3 Cups of water
4 Medium sized carrots (sliced)
5-6 Yellow fleshed Petite Idaho potatoes (cut into quarters)
2 tsp mild yellow curry
3 Medium to large bay leaves
Salt and pepper to taste.
In either a medium sized dutch oven or stew pot, heat 1-2 TBSP of olive oil on medium high heat. Add the garlic, shallots and celery and saute until fragrant. Add the beef cubes, allowing the meat to brown. Add the water followed by the carrots, potatoes, curry, bay leaves and salt and pepper. Lower the heat to medium low and allow the ingredients to simmer for about 2 hours stirring every 20 minutes or so. Uncover for about 10 minutes at the end of cooking time to allow the juices to reduce and thicken a bit. Serve and enjoy.