-
1 packet Bastrop Cattle Company stew meat
- 1
large sweet onion (try Texas 1015)
- 2
Russet potatoes
- Dill
- Basel
- Thyme
- Oregano
- 3
carrots
- 4
stocks of celery
- 6
or 7 mushrooms
- 2
cups red wine (cheap is fine, the meat won’t know the difference)
- 1
cup olive oil
- ¼
cup flour
Cooking utensils:
- Large bowl for marinating
- Stove pot for vegetables
- Large oven pot or stew pot
Skillet to brown with.
|
Stolen from Julia Child a long time ago in a galaxy far, far away
(called France)!
Defrost meat. Make up marinade mixture of olive oil, wine and a pinch
each of basel, thyme, oregano and dill. Coarsely chop onion. Cube
potatoes (you can leave the skins on) and place both with the meat
in the marinate mixture in the refrigerator for approximately 2 hours.
On the stove, start vegetable broth. In one quart of water add chopped
up carrots, celery, mushrooms and a pinch of each of the spices. Bring
everything to a boil and then turn heat down to simmer (covered).
After meat has marinated for the appropriate time, separate meat from
the onion and potatoes. Brown the meat in a tablespoon of olive oil
in a hot skillet. Remove the meat to large oven pot or stew pot (you
can either do your stew in the oven or on top of the stove. However,
if done on the stove be careful not to let it burn down).
Scoop the potatoes and onion out of the marinade juice and in with
the meat.
Slowly add flour to the drippings still in the skillet. As it thickens
add the marinade juice. This is your thickener for the stew. Once
you have used up the flour, stirring it in with the marinade juice,
pour it in with the stew meat, potatoes and onion.
Pour in the vegetables and stir everything in together. Cover the
pot and place in the stove at 375 degrees. Let cook one hour.
Alternatively, you can place the pot on a low heat on the stove and
cook for two hours.
Be careful when serving. Because of the olive oil in the stew, it
can become very hot. This is a great meal for cold nights. |
