Monday, September 26, 2011

Home made beef stew

Yesterday was cold, rainy and gloomy.  The perfect weather for a big pot of homemade beef stew.  I dug out my cast iron dutch oven and some yumminess was born.  Here's my recipe for making a large batch of stew.  Plan on this taking several hours as the longer it cooks the better it tastes.
                                                           
                                   1 large chuck roast
                                   3 cans of beef broth
                                   4 cups of water
                                   1 large yellow onion
                                   1 small rutabaga
                                   4 medium russet potatoes
                                   1 medium head of cabbage
                                   4 large carrots
                                   5 large stalks of celery

Cut the roast into bite size chunks.  Brown in the dutch oven.  Season well with salt, pepper, garlic powder or your choice of favorite seasonings.  While meat is browning add in the peeled yellow onion cut in fair size chunks.    Then add in the rutabaga after peeling and cutting into smaller chunks.  Stir frequently to prevent burning but allow the onions and rutabagas to begin to caramelize just a wee bit.  Once you feel the meat, rutabaga and onion have cooked sufficiently add in the 3 cans of beef broth and let cook for approximately an hour and a half.  At this point scrub your carrots and slice them into coins.  Add to your cook pot.  Wash and chop celery into bite size pieces and add to cook pot.  Wash and cut cabbage into large chunks and add to cook pot.  I added 4 cups of water @ this point as it just seemed too little liquid and was out of beef broth.  Let this cook on low heat for 2 hours.  Wash and peel potatoes cutting them into bite sized chunks and add to cook pot.   Continue cooking on low heat until meat and veggies begin to break apart as they're become so tender.  All in all it should take about 6 hours of cooking time at med. to low heat.  Serve with toasted garlic bread or french bread buttered, topped with your favorite cheese and baked till cheese is melted and bubbly.  Enjoy!

Pin It



No comments:

Post a Comment