The wind is gusting upwards of 20 miles an hour tonight, the guys are working hard on harvest, and there's frost in the forecast. I was telling Jim tonight that fall and winter are my favorite seasons to cook for because I LOVE the comfort food. Give me some carbs and some meat and a whole lot of spices and I'm a happy camper.
Last night I was working on wedging the first twenty five pounds of onions in to the freezer for the winter when I found several packages of stew beef. Obviously I have onions, and I always have carrots and potatoes on hand. Coupled with a last sprig of rosemary from the garden, we had a quick and delicious dinner on the table, with plenty of leftovers for lunches this week.
Windy Day Stew Serves 6-8
For this stew you need:
A 6-8 quart pan
1 Pound of Stew Beef, thawed
6-8 Red Potatoes, cut in chunks
4-6 Carrots, cut in chunks
1 Large or 2 Small Onions, cut in quarters and sliced
5-6 Cloves of Garlic, minced
2 T. Italian Seasoning
1 T. Fresh Rosemary, minced OR 1 t. Dried Rosemary
4-6 Cups Beef Stock ( I use Better than Base if I don't have fresh)
1 T. Cornstarch
2 T. Apple Cider Vinegar
Start by browning beef in pan. I start over a low heat so the fat can render, then turn it up a bit to get a good brown going. Add onions and garlic, cook until onions are translucent. Give things the occasional stir to prevent sticking and burning.
Add the potatoes, carrots, seasoning, rosemary, stock, and vinegar. Mix the cornstarch with a few tablespoons of cold water in a separate container, then add that. Bring to a boil, turn down to a simmer, cook approximately 1 hour, or until potatoes and carrots are good and done.
Serve with biscuits or a hearty bread, and an apple crisp if you have time. Yum!