Stew Recipe III

STEW RECIPE NUMBER III

(1 and 2 are fired due to the fact that this recipe beats the rest so far)

Sean turned a whole slab of beef roast into this:

So, now what to do with it?

First we cut up some potatoes and carrots as well as chop up some garlic and onions. A tablespoon of olive oil / cooking butter in a medium-high heated pot, then add the onions and brown them. Place two slices of bacon in (optional but I like the smokey base smell) and stir that around until the fat is rendered into oil. Add the garlic, and brown that too. Toss in your vegetables and 2 tsp of herbs (basil and thyme), fry that until they are coated in the onion mixture. Pour in some sherry or red wine, about half a cup and stir. Add 1 cup of water, stir again and cover to cook on medium heat.

Meanwhile, in a bowl, mix one cup of all purpose flour, 2/3 cup of cornstarch, and 2 pieces beef bouillon, mix it up. Then add 3 cups water, 1 cup sherry / wine and blend that well.

When the vegetables are cooked (you can tell when the potato turns opaque around the middle) add the beef cubes. Cook the beef by continously mixing over a medium heat until browned all over, then cover and cook with lid on for 5 minutes.

When the meat is sufficiently cooked (no oozing blood), add some salt and pepper to taste. Then turn the heat to medium-low, add your flour-bouillon mixture and stir it into the stew until everything is coated or the sauce has turned into a thick gravy.

Serve individually in a medium deep dish with dinner rolls, rice or just plain bread! For those who are entertaining, you might want to decorate with fresh sprigs or dried parsley on top and around the dish. GOOD STUFF!