Tuesday, January 5, 2010

Basic Beef Stew

This is winter comfort food at its best: hearty, warming, and so satisfying. The red wine is optional, but really does add a nice touch.

Recipe from How to Cook Everything, 10th ann edition (with slight modification)

2 T. olive oil
1 clove garlic, lightly smashed, plus 1 tablespoon chopped garlic
1-2 pounds beef stew meat (chuck is good; chop into 1- or 1 1/2-inch cubes)
salt and pepper
2 large onions, sliced into eighths
3 T. flour
3 c. liquid*
1 bay leaf
1 t. fresh thyme or 1/2 t. dried
4 medium waxy potatoes (can use all-purpose as well); peeled and cut into small chunks
4 carrots cut into small chunks
1 c. fresh or frozen green peas

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