Nix - yep. I'll do it again at SB 53!
Thanks all. It is delicious.
Aleph - I'd asked my mother how she made it sometime before she'd shed her mortal coil and she gave me just a list of ingredients. Not really any quantities or seasoning advice. At least I got this. Her meatball recipe went with her to the grave. Never had a meatball like hers since.
Anyway, back to the stew...
But it is rather simple beef stew:
2 lbs beef of your choice. Some people like different cuts, but I simmer this so long, any beef is softened
1 very large onion or 2 medium. When I do 2, I use 2 different types
3 to 4 stalks celery
3 to 4 carrots
Some green beans
3 to 4 large potatoes.
Salt
Pepper
15 Oz of beef stock
3 bullion cubes
Cilantro - excellent for clearing your sinus after being out in the cold
First chop onions and beef
I place some Phillipo Berio oil and a slice of butter in a frying pan, along with a clove of minced garlic. Melt the butter.
Put beef and onions into frying pan on low to medium heat while you clean the cutting board or use another one to...
Finish cutting up the rest of the vegetables. Cut them larger than you think you want them, as they will soften and reduce.
Place the cubed potatoes in their own pot. And set aside. Potatoes need to be cooked separately because they are more starchy and less sturdy than celery and carrots
When beef and onions is browned, pour with juices into large pot. Add beef stock, chopped or crushed bullion cubes and all vegetables except potatoes. You may add water if you like your stew soupy. I do. Maybe 500ml or even more.
Add salt and pepper to taste throughout process.
Bring to a boil for 5 or 10 minutes while stirring, preferably with a wooden spoon. Reduce heat to lowest setting and simmer. Add cilantro. You may decide to add the cilantro even later, maybe at the same time you add the potatoes below.
After about 2 hours stew simmering, add water to potatoes in their own pot, and bring to boil. As soon as it boils, reduce heat to low/ medium. Cook for a few minutes (10? 15?) until al dente. I know it's not pasta, but you want to just under cook these, is my point.
Drain potatoes and add to the stew for half hour at low heat.
You know the stew is done when you can easily break apart the diced beef with the edge of a big wooden spoon. Check taste, too, along the way and see if it needs more salt or pepper. I'm always adjusting as I go.
Sometimes I will add a nice port or even beer to the beef and onion mixture early on, but it isn't necessary.
It would be very difficult to go vegetarian after tasting the beef like this!
I hope that helps
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