Winter: The Perfect Time for Stew  

The weather has been typical for early February in England and you guest right, it's a bit cold. So what better to have for dinner then some hearty stew. So after a trip to our local butcher (I really suggest searching one out and making friends) and the produce stand down the street, all that was needed was some homemade stock from the icebox and we were ready to cook. This a great recipe when you don't want to leave the house and slaving over a hot stove in the kitchen for a tasty bite isn't part of the agenda. It does take some time to cook, but don't worry all the work is in the beginning. This will leave you free to do as you wish for a couple of hours with little tending needed. Sit down and relax with a good book or catch up on all those emails filling up the Inbox. Before you know it, pleasant aromas will be tempting you back to the kitchen for a taste.

Equipment:

• Large Stock pot
• Your favorite Chef's Knife
• Something to stir with
• Kitchen Twine

Ingredients:

• 2 Lb. of Beef (Rump or Shoulder) -cut in to 2 in cubes
• 2 Medium Yellow Onion -roughly chopped
• 4 Large Cloves of Garlic  -small dice
• 3 Medium Carrots -peeled and chopped
• 1 Large Parsnip -peeled and chopped
• 4 Celery Ribs -medium dice
• 3 Large Potatoes -peeled and cut into 2 in cubes
• 1 Cup Peas
• 5 Sprigs Thyme
• 1 Bay Leaf
• 4 Sprigs Parsley (Italian/Flat Leaf)
• 10 Cups Chicken or Beef Stock or Combo
• 1/2 Cup Red Wine (something you would drink, but not the Good Stuff)
• 1 Can Whole Peeled Tomatoes
• Salt & Pepper
• 2 Tbls Flour
• 3 Tbls Oil or Butter
  

    

Directions:

   

-Heat Oil/Butter in Stockpot over Medium heat

-Season Beef  with S & P then toss with flour, shake off excess flour

-Brown Beef in batches (Overcrowding the pot will inhibit the browning)

-Remove the Beef and and saute onion for 5 minutes or until it starts to brown

-Then add in the garlic and cook for a minute

-Add in wine and deglaze*, make sure to get all the bits off the bottom

-Add Stock, Beef and Tomatoes with juices (crush these by hand) reduce the heat to a slow simmer

-Then tie the Parsley, Thyme and Bay leaf together with twine, leave some extra twine

-Hang the bundle in the liquid and tie the end of the string to the handle of the pot

-Cook for 1 hour, then add the Carrot, Parsnips, Celery and Potatoes

-Cook for another hour or until everthing is nice and tender

-Add the peas at the end for 2 minutes (if frozen) or 4 (if fresh)

      

Ladle some up in a big bowl and enjoy! (don't forget to remove the bundle of herbs!)

        

* -Deglazing is the simple processs of adding liquid, such as wine or stock, to a pan that you have just browned meat, poultry or even seafood in. Doing this makes sure that you gat all the good tasty bits that are left behind. Those are called the Fond