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Beef Stew…in the making

26 Apr

       
One pot dinner today.  It’s been a while since we’ve had old fashioned beef stew, and as I was piecing all the elements of a great stew in my mind, I could taste a combination of tender chuckeye steak for the meat, portobello mushrooms, sweet potatoes, russet potatoes, green beans, carrots, celery, garlic onion, with the fresh flavor off thyme, and the deep earthiness of bay leaves.  Mmm….so good.  Everything tastes better when allowed to brown a little in your pot, so that is what I did with the meats and vegetables, then deglazed with a little red wine and Marsala, before adding rich tomato sauce and stock, along with all the goodies.  A surprise flavor element to add is a cinnamon stick.  It adds that little something that you can’t put your finger on in the dish (trust me, it won’t taste like dessert).  This is a complete meal for me, but I will make a side of sour cream cornbread for my family to have along with their stew.  Hearty, and comforting, on all levels.  Now into the oven it goes in my 8 qt Dutch oven to cook and forget about for a couple of hours while I tend to other things around the house.  I mean, who has time to watch a pot of stew on the stove, and stir?  That’s what Dutch ovens are for…oven babysitters.  🙂  

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Posted by on April 26, 2015 in Uncategorized

 

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