Beef stew |
[Mar. 26th, 2017|03:33 pm]
sauergeek
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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. |
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