Beef Stew

Post author:Angel
Post published:January 31, 2021
Post category:100 Days - 4 Shops / Diners / The meals round #2
Post comments:1 Comment

I love a beef stew with chunks of carrot and potato, however when you leave the veggies in it over several days they become quite mooshy and unpleasant. What I did here is make a large bit of braised meat, then just put in enough veg for one meal, saving the remaining meat and gravy for future dishes.

Just grabbed a PB&J and an apple for lunch

I started my broth. The T-bone trimmings, veg trimming and herb stems, all great flavor.

Covered it with water with a bit of salt.

And some vinegar. Any vinegar will work here. Usually use AC, but the red wine plays nicely with the beef.

Let it simmer for a couple of hours, I also could have slow cookered it for 4-8 hours.

Strain and discard the solids, they have done their work here.

Strain back into the pot with a fine wire sieve.

I had the left over au jus from the Burger Dip so I added that in.

Found this steak on my second shop for 1/3 off – finding and knowing how to use these deals is a lifesaver on a budget.

If you look you can see why this steak was left behind to be marked down. The center portion the grain of the meat running diagonally so if it was put on the grill it would be very tough and chewy.

I start by tenderizing the steak. I have one of those hammer things somewhere, but why bother when I already have my trusty knife in my hand. Who needs more dishes right? Using the back, dull side of the knife I gently pound it out, one direction then the other.

Then cut it across the grain into chunks for stew. Side note, I love this little cutting board. Is easier to just turn the board itself than to manhandle what you are cutting. I small enough to serve as a tray, and frankly I sometimes just eat from the board after cutting say a sandwich or a pizza.

Shhh! They were half off too. Parsley, thyme and rosemary. Just a little sad, but they will add great flavor to the stew.

I simmered them in the clear broth while I prepped the beef then strained the broth again.

Just a bit of flour to dust the beef with.

Prep some garlic and onion and ready to go to the pot.

Bit of oil and butter in the bottom of the pot and brown the meat.

Brown the beef in stages and remove to a plate.

Add the onions and garlic to the pan, and soften.

Add the beef back to the pot along with any collected juices.

Spoon the cooked carrot and potato from the broth onto a bowl.

Top with a serving of the meat, and some broth.

When completely cooled put the remain meat sauce in a airtight container in the fridge. Works with rice for a quick lunch, and as a soup base for (link)

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.