I added the word 'basic'.
Aug. 11th, 2020 10:54 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Basic Beef Stew... For Science!
2 Tbsp olive oil
6 oz cured and/or smoked meat, chopped (I used a cured sausage from the inventory)
2.5 lbs beef stew meat, cubed
1 cup onion, chopped
2 cups sliced mushrooms (I used two types: browns for the main and then some others to throw in near the end. Possibly more than this amount.)
1 Tbsp herbs (I used rosemary, basil, oregano, bay leaf, and saffron)
3 cloves garlic, minced (Ha! I used... more.)
1 Tbsp acid: lemon juice, Dijon mustard, soy sauce... (I used walnut ketchup and tomato paste)
1.5 cups liquid (I used red wine and house-made chicken stock)
1 lb root veg: potatoes, parsnips, celeriac... (I used potatoes; easier to find this time of year)
1 lb carrots, chopped
Heat the oil in a skillet and cook the cured meat until warmed. Transfer meat to the pot using a slotted spoon. Then add the stew meat and cook about 10 minutes, until well browned on all sides. Transfer. Saute the onion and garlic until softened, 2-3 minutes. Stir in the mushrooms and cook until soft. Transfer again.
Add the herbs, acid, and liquid to the pot. Cook on stew setting for 50 minutes. Allow to depressurize normally, about 30 minutes. Open the cooker and add the root veg and carrots, then reseal and cook on stew for 7 minutes. Manually release and serve into bowls.
What worked: This was a perfectly serviceable, tasty beef stew. Nothing special but nothing wrong with it. The potatoes and carrots were soft but not overcooked.
What didn't: I was pretty happy with it, especially after adding some fermented chili paste.
Will I make it again? Probably.
2 Tbsp olive oil
6 oz cured and/or smoked meat, chopped (I used a cured sausage from the inventory)
2.5 lbs beef stew meat, cubed
1 cup onion, chopped
2 cups sliced mushrooms (I used two types: browns for the main and then some others to throw in near the end. Possibly more than this amount.)
1 Tbsp herbs (I used rosemary, basil, oregano, bay leaf, and saffron)
3 cloves garlic, minced (Ha! I used... more.)
1 Tbsp acid: lemon juice, Dijon mustard, soy sauce... (I used walnut ketchup and tomato paste)
1.5 cups liquid (I used red wine and house-made chicken stock)
1 lb root veg: potatoes, parsnips, celeriac... (I used potatoes; easier to find this time of year)
1 lb carrots, chopped
Heat the oil in a skillet and cook the cured meat until warmed. Transfer meat to the pot using a slotted spoon. Then add the stew meat and cook about 10 minutes, until well browned on all sides. Transfer. Saute the onion and garlic until softened, 2-3 minutes. Stir in the mushrooms and cook until soft. Transfer again.
Add the herbs, acid, and liquid to the pot. Cook on stew setting for 50 minutes. Allow to depressurize normally, about 30 minutes. Open the cooker and add the root veg and carrots, then reseal and cook on stew for 7 minutes. Manually release and serve into bowls.
What worked: This was a perfectly serviceable, tasty beef stew. Nothing special but nothing wrong with it. The potatoes and carrots were soft but not overcooked.
What didn't: I was pretty happy with it, especially after adding some fermented chili paste.
Will I make it again? Probably.
no subject
Date: 2020-08-14 07:52 pm (UTC)no subject
Date: 2020-08-14 09:41 pm (UTC)