Truly this was supposed to be an Irish stew to go with the rest of St. Patricks day themed recipes I am conjuring up around here but… I have no way to make a claim that this is Irish in any way shape or form.
For some reason we haven’t made much stew around here. There was one made back in October but it was haphazard and willy nilly so it didn’t make it on here. I should seriously make it more often because I can’t remember the last time I watched Nathan consume so many leftovers. He has enjoyed this even more than once a day every day since I made it. I am in awe.
Would someone please explain to me why I have always thought stew was time consuming? It really wants. Sure I had to be around the house to make it but it was a lot of do something for 5-10 minutes then simmer (in my case that meant do work) for an hour then do something for 5-10 minutes then simmer an hour then done. Chuck stuff in a pot. Totally my style.
I measured nothing. Soups and stews I have come to the conclusion and merciful and forgiving. I followed the recipe. I honestly did but rather than measure I just eye balled it. Totally worked.
Are you brave that way? There are certain things I simply don’t measure anymore. If it is a savory, cook on the stove dish it is all approximations. When it comes to baking I can’t remember the last time I measured vanilla. If it is something that is hard to extract from the container like honey or coconut oil I will often to just take an educated guess. If is the bottom of a container I will totally just dumb what is left in and pray it turns out ok.
Everyone does this right? Right. Thanks for reassuring me.
So make stew. Feed your family for what feels like a week off of cooking once. Maybe even you family will eat the leftovers too. Even if you eye ball all the proportions.
Hearty Stew (easily feeds 10-12)
From My Baking Addiction
1/4 cup flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 pounds cubed beef stew meat
3 tablespoons olive oil
1/2 cup red wine
4 cups beef stock
1 teaspoon dried rosemary
1/2 teaspoon ground black pepper
salt to taste
3 large potatoes, peeled and cubed
4 carrots, cut into 1 inch pieces
4 stalks celery, cut into 1 inch pieces
1 large onion, chopped
1 tablespoon Worcestershire sauce
1/4 cup Red Duck ketchup
1 tablespoon A-1 steak sauce
2 teaspoons cornstarch
2 teaspoons cold water
2/3 cup frozen peas
Combine flour, garlic and onion powders into a bowl; mix until incorporated. Toss beef into the flour mixture until thoroughly coated.
In a large dutch oven, cook beef in heated oil over medium heat until nicely browned. Remove beef and set aside.
Deglaze pot with red wine, scraping up the brown bits from the bottom of the pot. Add in beef, beef stock, rosemary, parsley and pepper. Bring to a boil, then reduce heat, cover and simmer 1 hour.
Stir potatoes, carrots, celery, onion, Worcestershire, ketchup and A-1 Steak Sauce into the pot. Dissolve cornstarch in 2 teaspoons cold water and stir into stew. Cover and simmer 1 hour more. Stir in frozen peas and continue cooking until peas are cooked through. Add salt to taste.