I was at work utterly bored with building a database. As I looked out onto the beautiful view from my office, I couldn't help but notice the thick rain clouds that had gathered. Within minutes, the rain began to fall and I was immediately craving a nice hot bowl of beef stew and rice. Beef stew is definitely one of my comfort foods. My father makes really good stew and my mom did too. I carry the tradition on with my own cooking skills.
I don't normally follow a recipe. I "eyeball" everything and then taste my food often while I'm cooking. For the sake of this post here is a list of the ingredients I used:
-2.85 Pound Boneless Chuck Roast
-Water or Stock
-2 Pounds of Potatoes
-1 Pound of Carrots
-6 Celery Stalks
-1 Large Round Onion
-5 Cloves of Garlic
-6 Stems of Fresh Thyme
-1 small can of tomato paste
-2 TBSP All-Purpose Flour
-1 TBSP Vegetable Oil
-Salt and Pepper to taste
The great thing about stew is that you can mix up the quantity of the ingredients. Use what you have on hand. If you only have 1 pound of meat, adjust the other ingredients to your taste. I don't really like carrots so when I make stew for just me, I omit the carrots and increase the potatoes. I also LOVE garlic so I will use an entire head of the stuff instead of five cloves.
In the video, I go over the instructions on how I make beef stew. This is meant to be a quick stew. Normally, when I make stew it is an all day process. I cut everything in large chunks. In this recipe, however, everything is cubed into smaller pieces so that it will cook quickly. This stew will be done in less than 90 minutes.
-Cut beef into roughly 1/2 to 3/4" cubes and dust with 2 TBSP of flour and salt and pepper
-Peel and slice onions
-Peel and slice garlic
-Clean and slice celery into 1/2" slices, diagonal
-Clean and chop carrots into 1/4" slices, diagonal
-Clean and cut potatoes into the size of half a golf ball
-Heat up a large pot with one tablespoon of vegetable oil
-Add garlic and onions
-The juices from the beef, garlic, and onion should be thick. Add either stock or water to cover the meat.
-Let cook on med-high to high for 45 minutes.
-Add celery and carrots and cook on medium for 15 minutes.
-Add potatoes and cook on medium for 15 minutes.
-Reduce heat to low and simmer for 15 minutes.
And that's it -- you're done. You can do variations by adding ingredients that you like. For instance, I usually add a couple of jalapenos. That is always yummy but I know that the people I'm dining with this evening do not like a lot of spice. You can add green chile, which is another one of my favorite flavor profiles. It's really up to you. I have seen people add green beans. I have seen clams in the mix also. There is nothing you can do that would be wrong. Eat Up!