Archive for May, 2013


Wednesday, May 15th, 2013


3 lbs beef stew meat

Preheat oven to 325 with rack positioned on bottom third.

Spread meat on paper towels for 20 minutes to dry all excess juice.

Brown in very small batches on high heat in a 6qt Dutch oven, using a small amount of vegetable oil. Remove and drain.

Add vegetable oil as needed and add

1 chopped onion,

2 medium celery sticks

3 cloves garlic minced
1 medium carrot

and cook until softened 5-6 minutes stirring and scraping pot.

Add 1 bay leaf

1 teaspoon dried chilies

and cook for a minute or two more.

Add one cup red wine to deglaze the pan, raise heat and scrape pan, boil and reduce by half about 5 minutes.

Add 2 1/2 cup homemade vegetable stock and the meat. Cover and place in oven and stew for 1 to 2 hours

Add vegetables stew in oven, cover and simmer until everything is tender …about one hour.

Vegetables: parsnips turnips rutabaga, golden beet, carrot, celery, onions, potatoes.

Vegetable Stock

Use the peelings and ends of parsnips, turnips rutabagas, golden beets, carrots, celery, onions, and add some lettuce if you have it.

Add all to a big pot and cover with water. You can add a ham hock if you are not a vegetarian.

Add cracked pepper and a small amount of salt. You can add thyme and lemons cut in half if you wish or any herb. 1/2 bunch of cilantro is optional but good.

Bring to a simmer slowly and put on lowest setting and cover and cook for a few hours or all day.
Strain out the vegetable stuff and use as a base for vegetable soup or beef stew or it makes beans tasty with some cilantro in the broth.