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January Recipe: BEEF STEW

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Happy New Year! I am retroactively posting this so that I can start linking it in future (present) recipe posts!

Yada yada yada, recipe calendar, etc. There’s a better way to go about this but who has the time to do everything right?

So without further ado: January’s recipe!

BEEF STEW

4-6 bowls
90+ min

Treat yourself and eat this with some bread from a real bakery, or at least from the nicer part of the grocery store.

INGREDIENTS

Butter/Oil
Cheap beef cut into cubes
Flour for dredging
Carrots
Onion
Garlic
Celery
Frozen peas
Potatoes
Beef broth
Salt
Pepper
Tomato Paste
Red Wine (optional)
Italian seasoning
(oregano, thyme, rosemary, sage.. whatever you have on hand)
Bay leaf

DIRECTIONS

  1. Preheat oven to 350F.
  2. Gently scrape out the gills of the mushroom caps with a spoon. They’re perfectly edible, but we need to make room. Pat them dry with a paper towel.
  3. Slice your cherry tomatoes in halves, and slice/tear your cheese into similarly sized chunks.
  4. Stack and roll your basil leaves, and slice the ends until you have a pile of little shredded basils.
  5. Mince garlic and mix with about a tablespoon or two of olive oil. Brush garlic oil on the inside of the mushroom caps. If you have any leftover, brush the outsides as well!
  6. Try to evenly pile your tomatoes and cheese in your little mushroom bowls. Pop em in the oven on a baking sheet until the cheese has melted (more than 5 minutes but probably less than 10)
  7. Sprinkle basil and drizzle balsamic glaze. Add a pinch of salt to taste, if needed. Serve to your deeply-impressed guests.

If your stew is too liquidy, take a ladle of liquid from the stew and mix it in a bowl or measuring cup with a couple tablespoons of flour until you have a slurry, then pour the slurry into the stew to simmer. If it’s not thick enough 5 minutes later, repeat.

Try adding dumplings in the last 5-10 minutes of cooking! Mix together one egg, a bit of flour, a pinch of salt (and a bit of water if needed) until you have a thick paste. When your soup is done, take a spoonful and use the tip of another teaspoon to drop little portions into your simmering broth, and cover it again for about 5 minutes. They’ll puff up into little dumplings. They’re SO good!

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