Beef Stew

So, we've been told that our "stuff", the ones we shipped by sea from the UK, will not arrive for another week, which means after customs and everything, we may finally get them, but not until maybe two more weeks. This leaves us close to two months pot and pan-less. In the mean time, we long for something to eat other than take-out or stir-fry (we'd bought a wok for good measure, and for nearly a month now have used it to make virtually everything we ate.). So, we finally gave in and bought a pot and a pan. Never have I been this excited about cooking vessels. So, with a nice pot on hand, I was finally able to cook us a non-stir fried meal, and beef stew it was.

Beef shoulder was what I had handy but the tougher cuts of the beef are typically utilized. The idea of a braise or a stew is that the slow and low cooking way tenderizes even the toughest cut of meat.

Basic method requires the quick browning of meat to nicely seal it, followed by the sauteing of aromatics such as onions, carrots, and celery, followed by the addition of a tomato product (paste, sauce or tomato itself), and the de-glazing of the pan using acid like wine, citrus, vinegar, or even soy sauce. Then with the meat added back, and other desired vegetables added in, pour your beef stock, vegetable stock, or even just water to just cover the products. Place the lid on and very slow cook the stew on the stove or in the oven at very low temps.

Mine took an hour and a half and came out rich and thick. The beef was tender and so were the vegetables.

With stews and braises, your patience and care really pay off. The meal is hearty, healthy and filling.

Brown the meat to seal in flavor.

Yukon gold potatoes and red bell peppers went in.

De-glazed with pure cane vinegar.

I coated my meat with flour before browning, it creates a nice brown coat to the meat.

Finished product.

Spoon full of goodness.