This conversation made me think about certain dishes I make where I don't have a recipe and the final product never turns out the same but with improvisation, I always enjoy the cooking process and the end result. Spaghetti sauce is one of those dishes for me as is macaroni and cheese. I start with a basic premise and then forage the cupboards and fridge and come up with something usually wonderful, though not always!
Another improvisational dish for me is stew. I never know which vegetables will end up in it or which herbs or spices, but what I always know is that there will be a hearty, meaty pot of stew to enjoy for our supper.
Beef Stew
2 lbs. stew meat (I cut up my own using chuck roast)
4 medium russet potatoes, diced into cubes
4 medium carrots, sliced
2 celery stacks, sliced
1 parsnip, sliced
1/2 bag of frozen pearl onions
1/2 bag of frozen peas
1/2 bag of frozen corn
1/2 bag of frozen corn
1 small can of diced tomatoes with juices
salt and pepper to taste
1 tsp dried thyme
1 bay leave
1 Tbsp. Worcesteshire sauce
1/2 cup red wine
32 oz. beef broth
Coat beef cubes in a seasoned flour (salt, pepper) and saute until beef is browned on all sides. Add the rest of the ingredients and bring to a boil. Turn down to a gentle simmer and let cook for 2 hours or until vegetables are soft and beef is tender. Adjust seasonings to taste. Makes a generous pot of stew to serve 6-8.
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