Happy Friday Everyone! I'm not in the most talkative mood tonight...tired...so I'll let *the boy* do the talking...or in this case...the cooking. Before he left, he made beef stew and I told his that would be great blog fodder so he made notes and took pictures to share. I hope you enjoy!
Beef Stew
Gather & Prepare Your Ingredients
1.5 lbs of stew beef, cubed (slightly larger than thumb sized). Marinate this overnight, or for a minimum of 3-4 hours in the refrigerator. Take a heavy duty freezer bag, add the stew beef to the bag, 1/2 cup of Worcestershire sauce, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp ground black pepper and 1/2 tsp of herbs de Provence. Close the bag, mix everything around by kneading the bag and marinate this overnight or - for a minimum of 3-4 hours in the refrigerator.
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1 large onion (diced into medium and thin slices)
1 lb baby carrots (cut into thirds)
2 large stalks of celery (diced)
*2 large russet potatoes
Olive oil (regular or extra virgin)
2 TBSP butter
Salt
Pepper
Garlic powder
Herbs de Provence
Bisquick Dumpling mix & water (per recipe)
Note: With all vegetables, you can use regular carrots, more or less onion and celery as you prefer Same thing with the garlic - you can use fresh garlic or get fancy and used roasted.
Chop your onions, carrots and celery then set aside.
*Leave your potatoes whole - do not cut or peel yet.
Start Cooking
Bring 8-10 quart stockpot to medium heat (completely empty) for about 2 minutes or until droplets of water sizzle and evaporate. Carefully add 3 TBSP of olive oil, wait 25-30 seconds for it to heat, then add cubed stew beef. Let it sit for 2 minutes before moving it - you want it to sear and make lots of noise. Stir and sauté this for another 3-4 minutes then add onions, carrots and celery. Add 1/4 tsp salt, 1/4 tsp black pepper and 1/4 tsp of herbs de Provence. Stir and let sit for 2-3 minutes, stir again and let sit for another 2-3 minutes.
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Once vegetables have brightened in color - usually 5 minutes, add 3 quarts of water and one quart of chicken stock.
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Note: You can use a mix of water, chicken stock and or beef stock. Ratio of 3:1 water to stock
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Once the water and stock reach a boil, lower heat to a simmer, cover and let sit for 40 minutes stirring every 10 minutes. Begin checking the seasoning of the stock. I find that taking a tablespoon out and setting it aside until it is cool works best. Add salt and pepper to taste.
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Dice your potatoes into medium sized cubes and add to the pot. Stir in potatoes then check your water and stock level - 2 1/2 - 3 inches above the stock (meat and veggies) line is usually a good bet. Simmer on low heat for another 30 minutes. Stir every 10 minutes.
Note: Potatoes soak up flavor, especially salt, as they cook. Retest your seasoning at the end of the final 30 minutes.
At the end of cooking the stew, add your 2 tsp of lemon juice and 2 TBSP of butter.
Stir in and give the seasoning a final check.
You can set this aside for packaging, freezing or just enjoy a bowl immediately.
If you're ready to add dumplings to this then read on.
The Finishing Move: Dumplings
2 cups Original Bisquick® mix
2/3 cup milk (you can use soymilk if you prefer)
Stir ingredients until soft dough forms, drop by spoonfuls onto boiling stew; reduce heat and cook uncovered 10 minutes. Cook covered for another 10 minutes.
Note: I like them a little more dense and reduce the amount of liquid to 1/2 cup.
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It is now quite ready to eat. Yum!
This is a soupier stew than what I grew up on but it's yummy. It freezes well and comes in handy when I want something hot and hearty but *the boy* isn't around to be my personal chef.
Until next time!