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  • I'm Kristen, a clumsy but determined home cook and crafter living in the Boston area with my husband, B, and I have an interest in all things food and craft.

    This blog was created to keep track of my various projects and adventures. They may not all be successes, but my goal is to remain unintimidated by whatever engages my curiosity.



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Feb
15
2010
Beef Stew

This winter, so far, has been more than a little unusual. It’s been strange to be in New England looking at weather maps and watching everywhere from Pittsburgh to Washington, D.C., and even the deep south get inches upon inches of snow as we sit here looking at bare earth and brown trees. But I can’t complain too much, as the roads have been perfectly clear! And, hey, it’s still cold, so perfect beef stew weather.

This recipe from Paula Deen has been my go to beef stew recipe for a while, and I think it’s great because it’s pretty hands off. I usually get the beef simmering, cut up the vegetables to add later (wait to cut the potatoes), and then go do whatever for an hour and a half. I have found that I need about twice the liquid called for in the recipe because the two cups originally called for boil almost completely away by the time I add the vegetables. This may be my stove (ick, electric), so you may find that you need to do this, too, or you may find that there’s no need. Instead of water, I use beef stock for added flavor — Kitchen Basics is my favorite brand. And I add extra veggies, too, because I was finding that we’d run out of veggies well before the beef. The recipe calls for Worcestershire sauce, which does typically contain high fructose corn syrup, but you can leave it out if you’re not comfortable with it and use liquid aminos, instead, to add flavor.

Old Time Beef Stew
adapted from Paula Deen

Ingredients

2 lbs. stew beef, cubed
2 Tbsp. vegetable oil
4 cups beef stock
1 Tbsp. Worcestershire sauce (or liquid aminos)
1 clove garlic, peeled and lightly smashed
2 bay leaves
1 medium onion, sliced
1 tsp. kosher salt
1 tsp. sweetener (xylitol, sugar, etc.)
1/2 tsp. pepper
1/2 tsp. paprika
a dash of ground allspice
4 large carrots, chopped
4 ribs celery, chopped
2 Yukon Gold or new potatoes, cut into large chunks
2 Tbsp. cornstarch
1/4 cup water

Instructions

1. Add vegetable oil to a large Dutch oven and brown the meat over medium high heat.

2. Add 2 cups of the beef stock, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer for 1 1/2 hours.

3. Remove the bay leaves and garlic clove, and add remaining beef stock, carrots, celery, and potatoes. Cover and simmer for another 30-45 minutes.

4. To thicken the gravy, remove 1 cup of hot liquid. In a separate small bowl, combine the cornstarch and 1/4 cup of water and stir until smooth. Mix with the hot liquid and return the mixture to the pot. Stir and cook until bubbly and thickened.

Posted in Food, Gluten Free, Main Dishes, Soups | 4 Comments »

4 Responses

  1. Linda says:

    Ummmm, I can smell that stew from here. It’s a favorite around my house. Sometimes we make it with dumplings on top, and sometimes we have it over rice. I also like to add cabbage to it.

    Thanks for sharing



  2. Araceli says:

    This looks great!



  3. Beth says:

    This looks so yummy! I’ve been fantasizing about beef stew for a while now. I need to just make some!



  4. John Valenty says:

    Wooooooooow!!! This looks heavenly. I’m making this for dinner tonight.



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