Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Monday, January 11, 2016

Brainy Gourmet Beef Stew

Blessings to you in the new year!


Its January and its cold. I always think of rich hot stew on such blustery frigid days. Beef stew is easy to do on the stove or in the crock pot. I happen to prefer stove top. For this dish, you need eye of round steak. I bought a package of grass fed Angus for less than 5 dollars. Beef stew is basic: beef, onion, carrots and potatoes. You really don't need any other ingredients and if you don't like onion, you don't have to put onion and the same goes for carrots.

Saute one whole chopped onion in olive oil and dried herbs: rosemary, mint and oregano. To that add diced eye of round steak. At this point, I like to sprinkle in 1 tsp of organic garlic powder, 1/4 tsp of black pepper and the same of red pepper flakes along with a pinch of sea salt. Give it a good stir and add your peeled, chopped carrots (you can also use whole baby carrots). Stir again and cover while you peel and dice about 3 large yellow potatoes. Add your potatoes and about 3/4 cup of beef stock. Cover and simmer on med. heat for 30 min. occasionally stirring. Reduce heat to low, keep covered and simmer for 1 hr. After that hour has passed, stir and decide if you want your stew a bit thicker. You can thicken by either creating a rue (melting little flour, butter) to add to the stew or you can take a measuring cup mixing together 1/4 cold water and and cold 1/4 of beef stock. To that add 2 tbs of flour. Stir rigorously and add to your stew.

Serve on the table and in the stew pot. Slice and toast a solid hearty bread to use for scooping up the gravy.


~Tutti a Tavola!

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