This Winter Stew is hearty, flavorful, and great for boosting the immune system. I like to use the scraps in my veggie drawer. What I mean is, the leftover baby carrots that have turned all dry, or the sad lonely potatoes strewn across the drawer.
My recipe has turned into a watercolor painting, so it is high time I archive this beloved recipe, and share it here.
What does this have to do with quilts? It all has to do with staying warm.
1/4 c olive oil
2-3 lbs lean stew meat (I like mine heavy on the meat side, nothing worse than a bowl of beef stew with no beef...)
6 garlic cloves, minced
6 c beef broth
1 bottle of good stout beer
1 c red wine
2 tbs tomato paste
1 tbs thyme
1 tbs worcestershire
2 bay leaves
6-8 medium sized golden potatoes, skin on
1 large onion
2 cups carrots chopped, skin on
Chop your onion and fire up a medium sized pot.
Brown onion and beef in olive oil.
Add all sauces, stock and seasonings.
Allow to simmer for an hour and a half.
Now add veggies, simmer for an hour on low.
I have learned to put my veggies in much later after the stew has reduced, so that they remain intact, and don't turn the rest of the stew into mush.
The stew should be quietly, gently bubbling.
Test potato tenderness with a sharp knife, when soft, stew is ready.
Serve with hot, fresh bread!