I have a great beef stew recipe – it’s a phenomenal meal for a snowy day like we have today!
However, I don’t have everything I need to make it. I have a few choices: run to the store in the snow to get what I need OR improvise with what I have. What do you think I picked? Of course you know!
Here is the original recipe:
Ingredients:
– 1.5 lbs stew beef, cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 3 cups beef broth
– 1 cup red wine (optional)
– 2 carrots, sliced
– 2 potatoes, diced
– 2 celery stalks, chopped
– 1 tsp dried thyme
– 2 bay leaves
– Salt and pepper to taste
Instructions:
1. In a large pot, brown the stew beef in vegetable oil over medium heat.
2. Add chopped onions and minced garlic, sauté until onions are translucent.
3. Pour in beef broth and red wine (if using), scraping the bottom to release any flavorful bits.
4. Add carrots, potatoes, celery, thyme, bay leaves, salt, and pepper.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender.
6. Adjust seasoning if necessary and serve hot.
Today I used (same instructions with modified ingredients):
– 2.5 lbs stew beef, cubed
– 3 tbsp olive oil
– 2 tablespoons dried onion
– 2 tablespoons dried salt free garlic and herb blend
– 2 tablespoons dried parsley
– 3 cups veggie broth
– 1 8 oz Saranac beer
– 3 cups roughly diced baby carrots
– 24 oz bag of whole Yukon gold potatoes
– Salt and pepper to taste
I used 2 packages of the beef and about a quarter of the bag of baby carrots. You could save money by cutting your own beef or peeling and slicing your full-sized carrots. The price of stew meat was the same price as steak and it’s cut at the butcher in Hannaford. We always have bags of baby carrots (yes I know they are not baby carrots but full sized carrots cut down). My deal when the kids were younger was they had to eat at least 2 vegetables with dinner. I usually had a plate of carrots, cucumber rounds, and sliced green peppers to choose from if they did not like what I had cooked. We also use carrots in charcuterie boards so it works out for me to have them in the fridge at all times. Plus I love hummus and carrots are great vehicles for it.
