Friday, September 19, 2008

Best Beef Stew

I love the fall time - cooler weather, pumpkin bread time, my birthday and stew season!



I thawed this roast out from the freezer. Check out that marbling.



Cut that hunk o' meat in half.



Cut it into cubes.



Pour a little grapeseed oil in a cast iron skillet. (Salute Sante is my favorite.)



Throw those beef cubes into the skillet.



Lotsa garlic and shallots. (I threw in some onions too because I didn't have enough shallots.)



Saute the beef cubes for an hour until they are good and caramelized, and very tender. Then put them in boiling beef broth in a stock pot.



Meanwhile, saute the garlic and shallots in a little butter. Then add 1 lb. sliced mushrooms.



Add garlic/shallot/mushroom mixture to stock pot. Add 1 can diced tomatoes. Add chopped up potatoes about 15 minutes until done.



Serve hot with crusty bread and you, too will have one happy husband!

3 comments:

Michele said...

Kudos to you! That looks so delicious. I always make stew this time of year too only I just throw it all in a crock pot! My mother hers your way and hers is always better than mine. Hmmm. :)

Carrie said...

Holy cow! This looks wonderful. I am making it tonight. I planned on grilling steaks but NOPE.... THIS is what we are having instead. Thanks for the menu ideas!

Princess A said...

Thanks Michele. I've never made it in the crockpot before, but I make several other things in the crockpot - short ribs and chicken thighs are frequent quick dinners at our house.

Carrie - I'm sure it will be divine. You are such a great cook!