After much idleness in the kitchen for the past few weeks, owing to pain-in-the-arse projects and whatnots, living on packets of instant korean noodles to satisfy an increasingly ravenous stomach, my body finally protested and declared it was time for some healthy, brow-sweating, time-consuming home-cooked dinner.
Searching for a suitable recipe was another matter. I wanted to do something new, but not entirely new when one doesn't have a proper kitchen or equipment, like a food processor or a dutch oven. Hence, I finally settled for Martha Stewart's Beef Stew. The essential reason was the fact that I only required a large pot or a slow-cooker, and there is no doubt that a good pot of stew would definitely fill up a much carnivorous girl. As rustic as it sounds, I would think that the method of stewing meat in a water-based broth would have hailed from centuries ago, being prepared in so many ways, from an Irish stew to a Hungarian goulash.
This particular stew, showered with love and care, was a delight to make. It's operandi was hardly demanding. However, the result reaped was oh, so gratifying. The warm, slightly dense gravy was a matchmake to a spoonful of fluffy white rice. Soft tender chunks of beef chucks paired with the softest of potatoes and carrots made the palate craved for more.
Beef Stew - Martha Stewart
3 pounds of beef chuck
1/3 cup tomato paste
3 tbsp balsamic vinegar
2 tbsp all-purpose flour
salt & pepper
1 pound medium onions, cut into 1-inch chunks
1 pound small white or red new potatoes, halved
1 pound carrots, cut into chunks
6 garlic cloves, smashed
2 bay leaves
3 pounds of beef chuck
1/3 cup tomato paste
3 tbsp balsamic vinegar
2 tbsp all-purpose flour
salt & pepper
1 pound medium onions, cut into 1-inch chunks
1 pound small white or red new potatoes, halved
1 pound carrots, cut into chunks
6 garlic cloves, smashed
2 bay leaves
In a large pot, combine beef, tomato paste, vinegar and flour, season with salt & pepper.
Add onions, potatoes, carrots, garlic, bay leaves and 3 cups of water.
Stir, making sure all the flour on the bottom of the pot has dissolved, otherwise you'll get burnt patches of flour.
Bring to a boil. Simmer till meat is cooked for about 2 to 2 1/2hours.
Do check on the stew at least once every 15 minutes to skim off the scum formed on the surface.
Season with salt & pepper to taste if desired.
Serves 6.
Add onions, potatoes, carrots, garlic, bay leaves and 3 cups of water.
Stir, making sure all the flour on the bottom of the pot has dissolved, otherwise you'll get burnt patches of flour.
Bring to a boil. Simmer till meat is cooked for about 2 to 2 1/2hours.
Do check on the stew at least once every 15 minutes to skim off the scum formed on the surface.
Season with salt & pepper to taste if desired.
Serves 6.
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