No matter what changes I make, it's still my Grandma's recipe.

[ambitious_wench]

Beef stew on the stove right now. This time I made it in the following manner.

One package of fresh oregano and thyme, minced fine in my electric chopper
5-6 cloves of garlic, also minced fine in the chopper
two onions (one medium, one small) diced
one package stew beef, cut into 1" cubes, or thereabouts
flour, salt, pepper,
cheap burgundy wine
Kitchen Bouquet (makes it brown, tastes good)
Olive oil
potatoes
carrots
can of peas

In my cast iron dutch oven, I sautéed the onions in olive oil until they were translucent, then added the garlic.
In my cast iron fry pan, I browned the beef after putting it in a paper bag with some flour and coated the pieces. I added a splash of burgundy wine. Then I added the chopped fresh herbs to the onions and garlic in the dutch oven.
Added the meat to the onions after it browned a bit, and the wine got thick from the flour.
stirred it all on low heat, added a bit of Kitchen Bouquet and stirred some more.
added 6 cups of water, added salt and fresh-ground pepper.
It's simmering now. Later I will add potatoes and carrots. Maybe a can of Le Seur peas. To thicken it, I will make a slurry of a tablespoon of flour in a quart jar of water, shake it well, and add to the stew. Man, the oregano and thyme are so fragrant. Yum.

Comments

[djfiggy.livejournal.com]

"Dutch Oven". Sorry, I have mental pictures of you covering the ingredients with a sheet, and making them smell you pass gas. I know it isn't what you meant.