Post by Clipper on Dec 4, 2013 15:40:22 GMT -5
I have had an ongoing craving for a bowl of good home made beef stew for a few days, so today is the day. Cooking a batch big enough to allow for left overs to freeze for later.
No specific recipe in mind today. Simply shopped for fresh veggies yesterday along with plenty of frozen veggies to supplement them, and a 4 lb chuck roast, trimmed and cubed in 1 inch cubes. We have an over sized stockpot that Kathy bought a couple of years ago and it is great for over sized batches of soup and stew, as well as for cooking down her sauce for hours.
Today's stew constists of;
1 entire bunch of celery, leaves included
8 medium carrots peeled and cut into 1 inch chunks
2 medium onions diced
4 medium cloves of fresh garlic, finely diced
6 medium sized potatoes diced
1 rutabaga, approximately 4 cups after dicing
1 cup red wine
6 cans of Swanson's beef broth
2 cups of water
1 package of liptons onion soup mix
2 tbsp fresh coarsely cracked black pepper
2 bay leaves
1tsp dried thyme
1tsp dried rosemary
1/2tsp allspice
(using liptons soup mix for extra flavor, along with canned beef broth, I added NO salt. When the stew is almost done, I may season to taste if there is not enough salt or pepper)
About an hour before serving, I will add a small bag of frozen corn and a small bag of frozen peas.
I don't fool around adding the carrots and potatoes after the stew cooks a while. I put everything in the pot except the corn and peas and let the starchy veggies cook down and help thicken the stew. At the very end I stir in some flour and water slurry if necessary to bring to the desired thickness.
This is making a large batch. I would estimate the quantity to be over two gallons when it is all done. I try to have home made soups and stews frozen in two quart quantities in zip loc bags for quick suppers and lunches. We quite often opt for a simple supper of a big bowl of soup or stew and a few crackers.
(This is the first time I have simply started throwing stuff in the stockpot for stew, so I will have to tell you how it turns out. If you live alone, either cut the recipe or prepare to have lots left for freezing. LOL
I quite often toss left overs and miscellaneous things in a pot of chicken or beef stock for a basic soup, but this would be the first time I made stew without following some sort of recipe)
No specific recipe in mind today. Simply shopped for fresh veggies yesterday along with plenty of frozen veggies to supplement them, and a 4 lb chuck roast, trimmed and cubed in 1 inch cubes. We have an over sized stockpot that Kathy bought a couple of years ago and it is great for over sized batches of soup and stew, as well as for cooking down her sauce for hours.
Today's stew constists of;
1 entire bunch of celery, leaves included
8 medium carrots peeled and cut into 1 inch chunks
2 medium onions diced
4 medium cloves of fresh garlic, finely diced
6 medium sized potatoes diced
1 rutabaga, approximately 4 cups after dicing
1 cup red wine
6 cans of Swanson's beef broth
2 cups of water
1 package of liptons onion soup mix
2 tbsp fresh coarsely cracked black pepper
2 bay leaves
1tsp dried thyme
1tsp dried rosemary
1/2tsp allspice
(using liptons soup mix for extra flavor, along with canned beef broth, I added NO salt. When the stew is almost done, I may season to taste if there is not enough salt or pepper)
About an hour before serving, I will add a small bag of frozen corn and a small bag of frozen peas.
I don't fool around adding the carrots and potatoes after the stew cooks a while. I put everything in the pot except the corn and peas and let the starchy veggies cook down and help thicken the stew. At the very end I stir in some flour and water slurry if necessary to bring to the desired thickness.
This is making a large batch. I would estimate the quantity to be over two gallons when it is all done. I try to have home made soups and stews frozen in two quart quantities in zip loc bags for quick suppers and lunches. We quite often opt for a simple supper of a big bowl of soup or stew and a few crackers.
(This is the first time I have simply started throwing stuff in the stockpot for stew, so I will have to tell you how it turns out. If you live alone, either cut the recipe or prepare to have lots left for freezing. LOL
I quite often toss left overs and miscellaneous things in a pot of chicken or beef stock for a basic soup, but this would be the first time I made stew without following some sort of recipe)
