It's actually ironic because this stew is inspired by the tavern that Jill grew up in from Daggerspell - who knew I would've been too inebriated to cook it on Friday. Whoops!
Therefore I'm making it for this Saturday instead of yesterday like I was supposed to!
Simple Beef Stew
- Vegetable Oil (2 Tablespoons)
- Stew Beef (1 1/2 Pounds)
- Carrots (3, Finely Chopped)
- Celery Stalks (3, Chopped)
- Medium Onion (1, Sliced)
- Garlic Clove (1, Peeled)
- Water (1 1/2 Cups, and then 1/4 Cup Reserved)
- Worcestershire Sauce (1 Tablespoon)
- Bay Leaves (1 Tablespoon)
- Salt (1 Teaspoon)
- Pepper (1 Teaspoon)
- Paprika (1/2 Teaspoon)
- Cloves (2)
- Corn Starch (2 Tablespoons)
Instructions
- In a large sauce pan heat the Vegetable Oil, and brown the Beef on all sides.
- Add in 1 1/2 Cups Water, Garlic, Onions, Worcestershire Sauce, Bay Leaves, Salt, Pepper, Paprika, and Cloves.
- Simmer this mix for approximately one hour. Remove the Cloves, and throw out.
- Add in the Carrots, and Celery. Cook for another 30 minutes.
- Take out around one cup of broth and set aside. In the meantime mix together the Corn Starch and 1/4 Cup Water that we had reserved, mix in the hot broth - stirring well.
- Pout this mix back into the stew, and bring to a boil.
- Plate and Enjoy!
This soup was reminiscent of something you could order at a local tavern, and I think between myself and Ricky we could've eaten three bowls in one sitting. Less really is more, and I think my favorite recipes have always been the ones where there are fewer ingredients.
Does anyone want to tell me their favorite soup or stew that they've enjoyed at a local bar? I know my mom would always say a French Onion soup, and I know I'd always choose a Corn Chowder. (Yum yum!)
Tomorrow I'll be back with another recipe from Daggerspell!
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