Beef Stew recipe (again bear with me with measurements and shit)
Render some bacon in a large pot or dutch oven.
Pull out bacon when done, leaving the fat.
Brown seasoned meat (salt/pepper) in bacon fat.
Remove meat when brown ON ALL SIDES!
Deglaze pot with a dry red wine about 1 cup of wine, scraping the bottom to get those bits.
Keep the flame high to release some of the alcohol, add 2-3 cups of beef stock and a cup of water.
Add back the browned meat and set to boil.
Once it's boiling add your potatoes (any kind), carrots, celery and onion.
About half hour later return the heat to low and simmer for 3 hours.
Now that's a basic stew, here are other veggies I add to the stew and when.
String Beans, bout an hour into cooking (simmering) I add them.
Plum tomatoes, a can. Add's a nice depth and color. Right after the boil.
Grilled Peppers, not kidding. Adds a great smokey flavor. Same as the green beans.
Sometimes I add corn from the cob. Unbelievable suite flavor it adds. Beginning, I want all the suiteness to come out and pop.
Leeks. Leeks. Leeks. So underated. Beginining, treat them like you treat an onion.
Once in awhile I will also put in Broccli but just the tree trunks or stems. Not the florets (save those for a stiry fry or breaded and fried, mmmmmmmmmm) And I add them with the carrots and everything else.
Now to season the broth I use a lot of dry spices. Most notably Thyme. Fresh herbs are always the better but you know sometimes you dont want to run out and get them especially on a lazy sunday. So dried spices work and really come alive in a hearty stew because of the cooking process (low and slow). Oregano, Paprika, Granulated Garlic, pinch of nutmeg (serious a pinch anymore will ruin it) and liberal salt and pepper.
Towards the end of cooking if you feel like your broth is not thick enough because it should be thick your not making soup you can tighten it up with a cup of flour. I also add a stick of butter when there is about a half hour left for a creamy texture. Another trick is to let the stew sit for about an hour off the flame, after the 3 hours is done. This will also make the broth a little tighter and not watery.
Cut of meat, normally us a cheap Top Round, Chuck or Sirloin.
And don't forget about that bacon you rendered, when you serve yourself a bowl add a piece of bacon (assuming you chunked it up or bacon bits crumbled on top is heavenly)
Warm up some crusty bread and................
Mangia!
