We’ve had our share of chilly, moist days just lately. They appeared to name out for a warming one-dish meal. Old school beef stew involves thoughts, that beautiful concoction effervescent with chunks of beef and greens, adrift in a thickened broth replete with just-right spices.
This model comes from a cookbook by the late Marion Cunningham, an American meals author. Cunningham wrote eight cookbooks, together with the 1979 and 1990 revisions of the “Fannie Farmer Cookbook.”
Serve it in soup bowls and accompany it with toasted artisanal-style bread.
Previous-Normal Beef Stew
Yield: 6 servings
1/3 cup all-purpose flour
1 teaspoon salt and 1/4 teaspoon floor black pepper
2 kilos of stewing beef
3 tablespoons vegetable oil or canola oil, plus a bit extra if wanted
4 cups boiling water
1 tablespoon recent lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon sugar
1 giant brown onion, halved from high to backside, sliced
2 bay leaves
1/4 teaspoon floor allspice
12 small (peeled) carrots, or 6 giant (peeled) carrots minimize into bite-sized chunks
12 small onions (pearl onions), peeled
8 small purple potatoes or Child Dutch Yellow potatoes
Non-compulsory: About 1 cup frozen peas
1. On a rimmed plate or sheet of waxed paper, combine flour, salt and pepper. Roll beef in flour combination and shake off extra flour. Warmth oil on medium-high warmth in a Dutch oven or heavy-bottomed pot that has a lid. When oil is scorching, add about 5 or 6 items of beef and brown on all sides (don’t crowd them). Place browned beef and plate and repeat till all beef is browned, including a bit extra oil if wanted.
2. When the final batch of beef is browned, return all beef items, and cautiously add boiling water (stand again as a result of it might splatter). Stir in juice, Worcestershire, sugar, onion slices, bay leaves, and allspice. Cut back warmth and canopy; simmer for 1 1/2 to 2 hours, till beef is tender, adjusting warmth as wanted to take care of a simmer. Add carrots, small white onions, and potatoes. Simmer uncovered for 20 to 25 extra minutes, or till greens might be simply pierced with a fork. If including peas, add them (frozen) over the last 5 minutes of cooking.
Supply: “Misplaced Recipes” by Marion Cunningham (Knoff, $22)
Cooking query? Contact Cathy Thomas at firstname.lastname@example.org