Sunday, May 11, 2014

Beef Stew with roasted red potatoes

Today I decided to make Beef Stew, a recipe which I learned when I was first starting college and cooking.  It takes about 2 - 2/12 hours to make, but its worth the wait!

8 - 12 oz beef, cubed
red potatoes
1 bay leaf
2-3 cups beef stock
2/3 cup of your room mate's wine
2 garlic cloves
2 tablespoons flour

Cut your beef into large cubes, throw it in a hot pan with olive oil and brown all sides of the beef.
Set Aside.
Chop your vegetables roughly if you prefer to have some intact pieces, or finely if you prefer to have them disappear into the broth.  I did a rough chop.  Throw them in the hot pan to cook for a few minutes and absorb the beef's flavor.  Add the 2 table spoons flour - this will cause the sauce to thicken and for the vegetables to temporarily look crappy.  Ignore how they look and cook it for a minute or two anyway.  Then deglaze with the Franzia from your fridge!

Add the beef stock and herbs.
Throw the beef back in there. Cover and simmer.
Toss your potatoes with olive oil, garlic, parsley, salt and pepper. Roast in oven at 425.
Go relax for about 45 minutes while your potatoes cook, and 90 for the stew to thicken and cook.
Starting to look good! 90 minutes later...
Amazing Beef Stew! Enjoy and fight your pets away from your lunch!

-Chef Hallie

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