Maybe not all, but most good things do take time. I spent a big part of my day today preparing our supper, and it was well worth the time and effort. My motto about cooking is that it is not difficult, it just takes effort and time. What did we have for supper you ask? Beef Stew! Here’s how I made mine:
- 2 lbs. lean stew meat
- 1 medium onion, coarsley chopped
- 1 pound carrots, peeled and sliced into 1-2 inch pieces
- 6 -8 medium potatoes, cut into large pieces
- 1 teaspoon Kitchen Bouquet or Gravy Aid
- salt and pepper to taste
- 1 Tablespoon Beef Base
Lightly dust stew meat with flour. Heat large skillet on high setting until it is very hot. (test by holding hand over skillet to check)
Spray skillet with cooking spray or use non-stick skillet. Add stew meat that has been dusted in flour.
Let stew meat sear on all sides, remove from skillet and add to large dutch oven or roasting pan.
Pour 1 cup of water into the skillet that the meat had been seared and cook on high until the bits that are stuck on the skillet come loose. Add this water and drippings to roasting pan along with the chopped onion.
Cook covered, on low heat (250 degrees) for 3 hours.
In medium pots, add carrot and enough water to cover and parboil on stovetop for 15 minutes. Do the same with the potatoes.
While the carrots and potatoes are cooking, take the roasting pan with the stew meat out of the oven. Remove the meat, the onion will have cooking into the meat and cooking liquid. Place roasting pan on stove top on high heat.
In a jar with a lid, add 1/4 to 1/2 cup flour and 1 cup water, shake well, until lumps disappear. Add this mixture to the roasting pan after the juices start to boil. While adding this, stir constantly with whisk until mixture thickens, lumps disappear and it is boiling.
At this point, you need to add water according to your preference of thickness of the gravy. I usually add 2 to 3 more cups of water.
Season with salt (you will need a good amount, start with one teaspoon and taste test after adding), pepper, and kitchen bouquet.
After gravy is made, add stew meat, carrots, and potatoes back into the roasting pan. Cook at 350 degrees for another 45-60 minutes.
Serve and enjoy. I like to serve with fresh-baked bread or rolls and honey butter. I made the bread in my bread machine, using the recipe for country white bread.
Recipe for Honey Butter:
- 1 stick of margarine or butter softened
- 1 Tablespoon Honey
Combine in electric mixer and mix butter and honey together until well combined and smooth.
This beef stew will give us leftovers for another supper this week and a couple of lunches. I like to make big meals like this either over the weekend or at the beginning of the week, providing other meals for us throughout the rest of the week.