Did you post the recipe for your stew, once upon a time? I'm trying to cook more and wanted to give it a try. I couldn't find a tag for the stew and haven't figured out how to do a text search of someone's blog. Help on any one of these things would be awesome. Enjoy the stew! :)
5 slices thick bacon, cut into 1/2-inch pieces 1 to 2 tablespoons vegetable oil 2 pounds boneless beef chuck, cut into 1-inch pieces 4 cups boiling water 1 tablespoon lemon juice 1 teaspoon HP Sauce 1 dried bay leaf Salt and pepper to taste 1 teaspoon sugar 3 carrots, sliced 5 large potatoes, cubed 1/2 small turnip, cubed
In a large soup pot or cast-iron Dutch oven over medium-high heat, cook bacon until browned; remove bacon to a dish and set aside.
Add olive or vegetable oil to bacon fat and heat until hot; add beef pieces and saute until brown; remove beef pieces to a plate. NOTE: Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes. Make sure that you dry the meat thoroughly on paper towels before browning, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan.
Stir in water, lemon juice, HP Sauce, bay leaf, salt, pepper, and sugar; add bacon and browned beef pieces. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F.
After 2 hours cooking time, remove bay leaves; add carrots, turnips, and potatoes. Cover and simmer another 30 minutes or until meat and vegetables are tender. NOTE: Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed off.
When the vegetables are cooked, thicken stew with flour. Remove from heat and transfer into individual serving bowls. Makes 6-8 servings.
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Additional note: On the last batch I made, I greatly increased the amount of turnip and potato and just added water to compensate. It was still delicious!
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But here it is.
5 slices thick bacon, cut into 1/2-inch pieces
1 to 2 tablespoons vegetable oil
2 pounds boneless beef chuck, cut into 1-inch pieces
4 cups boiling water
1 tablespoon lemon juice
1 teaspoon HP Sauce
1 dried bay leaf
Salt and pepper to taste
1 teaspoon sugar
3 carrots, sliced
5 large potatoes, cubed
1/2 small turnip, cubed
In a large soup pot or cast-iron Dutch oven over medium-high heat, cook bacon until browned; remove bacon to a dish and set aside.
Add olive or vegetable oil to bacon fat and heat until hot; add beef pieces and saute until brown; remove beef pieces to a plate. NOTE: Don't try to rush when you're browning meat for a stew. It's a very important step that will take at least 10 to 15 minutes. Make sure that you dry the meat thoroughly on paper towels before browning, and don't crowd the pan. Damp meat won't brown, nor will pieces that are too close together in the pan.
Stir in water, lemon juice, HP Sauce, bay leaf, salt, pepper, and sugar; add bacon and browned beef pieces. Reduce heat to low, cover, and simmer 2 hours, stirring occasionally. NOTE: You can also place your pot with the stew in the oven to cook. Cook at 325 degrees F.
After 2 hours cooking time, remove bay leaves; add carrots, turnips, and potatoes. Cover and simmer another 30 minutes or until meat and vegetables are tender.
NOTE: Always cook stews at low temperatures; the surface of the liquid should barely move. When you simmer very gently, the fat melts out of rich meats and mingles with the liquid. The dish can then be chilled, and the fat easily skimmed off.
When the vegetables are cooked, thicken stew with flour. Remove from heat and transfer into individual serving bowls. Makes 6-8 servings.
*******************
Additional note: On the last batch I made, I greatly increased the amount of turnip and potato and just added water to compensate. It was still delicious!