Choose-Your-Own Beef Stew
We always tease that it's like Iron Chef at our house. Martha will buy some sort of meat and we have to prepare a meal around that ingredient. It drives M crazy, but Martha is never fazed. This recipe came about because Martha notoriously buys stew meat and then complains that we don't make it like she likes it. So this is our compromise that just might work for other picky families.
serves 6
1 1/2 lbs stew meat
1 tsp gray salt (or celtic sea salt)
several grinds black pepper
1 TB pl flour
1/2 cup water
4 med carrots, peeled and sliced
1/4 lb edible pod peas, pods cut into thirds.
1 med. onion sliced
2 lbs russet potatoes sliced
3 TBs whole fat yogurt
gray salt
fresh ground black pepper
Olive oil
While heating a heavy bottom pan, season the meat with salt and pepper.
When pan is quite hot, add 1 TB Olive oil.
Immediately add meat and allow to brown before stirring.
The meat will release it's juices and become quite liquidy.
Keep allowing the meat to brown before stirring.
When all the liquid evaporates (which happens suddenly) add water to cover.
Allow to simmer until meat falls apart.
You may have to add more liquid if too much evaporates.
Taste liquid and season accordingly.
If you wish to thicken the liquid, mix the flour and water and then add to liquid.
Allow to boil for a minute or two to fully thicken.
Put sliced potatoes in a large pot.
Cover with water and boil until tender.
Mash with skins.
Add yogurt.
Stir to incorporate.
Season with salt and pepper to taste.
Put peas and carrots in steamer basket and steam until tender.
Add a scant TB of olive oil to a small saute pan.
Add onion.
Cook until soft.
To serve:
We do everything "buffet-style" here, meaning, all the components are on the counter and you build your own meal.
My personal favorite is to top a spoonful of potatoes with the beef stew and then add the peas and carrots and the sauteed onion over the top of that. Then mix the whole thing up.
M's fav is to have the potatoes and beef with the vegetables on the side.
Martha only eats the stew, and sometimes the potatoes.
serves 6
1 1/2 lbs stew meat
1 tsp gray salt (or celtic sea salt)
several grinds black pepper
1 TB pl flour
1/2 cup water
4 med carrots, peeled and sliced
1/4 lb edible pod peas, pods cut into thirds.
1 med. onion sliced
2 lbs russet potatoes sliced
3 TBs whole fat yogurt
gray salt
fresh ground black pepper
Olive oil
While heating a heavy bottom pan, season the meat with salt and pepper.
When pan is quite hot, add 1 TB Olive oil.
Immediately add meat and allow to brown before stirring.
The meat will release it's juices and become quite liquidy.
Keep allowing the meat to brown before stirring.
When all the liquid evaporates (which happens suddenly) add water to cover.
Allow to simmer until meat falls apart.
You may have to add more liquid if too much evaporates.
Taste liquid and season accordingly.
If you wish to thicken the liquid, mix the flour and water and then add to liquid.
Allow to boil for a minute or two to fully thicken.
Put sliced potatoes in a large pot.
Cover with water and boil until tender.
Mash with skins.
Add yogurt.
Stir to incorporate.
Season with salt and pepper to taste.
Put peas and carrots in steamer basket and steam until tender.
Add a scant TB of olive oil to a small saute pan.
Add onion.
Cook until soft.
To serve:
We do everything "buffet-style" here, meaning, all the components are on the counter and you build your own meal.
My personal favorite is to top a spoonful of potatoes with the beef stew and then add the peas and carrots and the sauteed onion over the top of that. Then mix the whole thing up.
M's fav is to have the potatoes and beef with the vegetables on the side.
Martha only eats the stew, and sometimes the potatoes.
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