Nothing says weekends and a cold day like a great beef stew! Below is a simple but great stew that is my go to. I cook it and drink it with a great red like a Cab or Merlot. -Two pounds beef cubes marinated in red wine -6 celery stalks chopped -2 cups Carrots chopped -3 cups potatoes chopped -1 or 2 Tbs sea salt -1 or 2 Tbs minced garlic cloves -2 Tbs chopped parsley -1 Tbs Cracked black Pepper -1 Tbs Paprika -1 tsp oregano -2 bay leaves -1 sprig of Thyme -4 Cups beef stock - 1 Bottle red wine less a glass for the chef *Marinate the beef for an hour. Then dreg in buttermilk cornmeal and sear while you deglaze pan in marinated red wine. *Combine all ingredients in stock pot or pressure cooker. Stock pot is about 1 hour on simmer after a boil. Pressure cooker is about 25 min depending on taste after is cooks off. *Add a flour slurry at the end to tighten up the sauce and re-season to taste. Last....Drink some of the wine :)
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AuthorVic Luebker "The Battle Field Chef" is Editor and Chief of Food and Bars and is an admitted food, drink and travel junky with a passion for fun! More about Vic here. Archives
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