||[Mar. 26th, 2017|03:33 pm]
This particular batch of stew has been one of the best I've made, so here's the recipe from memory. Some parts are, of necessity, vague.|
1 small boneless chuck roast (~2.6 lbs), cubed. (Do not trim fat.)
2 lbs Yukon Gold potatoes, cubed.
1 lb carrots, peeled and cut into coins.
1/2 lb white mushrooms, sliced.
2 cloves garlic, minced.
5 c water
5 beef bouillon cubes
3 bay leaves
1/3 c sherry
2/3 c red wine
thyme (1 T)
rosemary (1/2 T)
savory (1/2 T)
cumin (1 t or less)
celery seed (1 t or less)
black pepper (1 t)
balsamic vinegar (1 t)
Warning: everything from the sherry on down is approximate. The sherry was the end of my bottle; I topped it up to a cup with red wine. Everything else was to taste; the balsamic went in dead last as a necessary correction of seasonings, and was maybe 1 t.
Put everything except the vinegar in a dutch oven. Bring to a boil; reduce to simmer. Simmer uncovered for about two hours, stirring every ten minutes or so.
Adjust seasonings to taste; I found a dollop of balsamic vinegar fixed up the flavor balance nicely.
At the end, I covered it and brought it back to a boil, then shut it off and left it sit on the stove overnight. I packed it into containers in the morning once it had mostly cooled.
This entry was originally posted at http://sauergeek.dreamwidth.org/47636.html.