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!


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!