Recipes and Reviews

• Dinner is served! A warm and rich beef stew with green salad and sourdough flat bread.
  
• Place an 8 qt. soup pot on the stove over low heat.
• In a small bowl mix: 1/4 c. flour; 1 T. kosher salt; 2 t. fresh ground black pepper; 1 t. ea. mustard, paprika, brown sugar; 1/2 t. ground cumin; and 1/4 t. ground cayenne chile
  
• Prepare: 3 carrots (1/4" slice), 2 potatoes (1/4" slice), 1 sweet potato (1/4" slice), 2 onions (1/2" slice), 2 ribs celery (1/2" slice), and 3 cloves garlic (thinly sliced)
  
  
  
• 2 lb. beef chuck roast
  
  
• Slice the meat into 1/2" to 3/4" cubes trimming off all silver skin, gristle, and excess fat.
  
• Leave the meat on the cutting board. Pour the flour and spice mixture over the meat. Use your hands to turn and coat all of the meat.
  
• Add 2 T. of oil to the pot, turn the heat up to medium-low, and wait 2 minutes for the oil to heat through.
• Brown the meat in batches. Do not let the pieces of meat touch in the pot.
  
• Remove the browned meat to a bowl.
  
• Add beef stock, bay leaves, carrots, potatoes, sweet potatoes, salt, and pepper. Turn the heat to medium-high, cover, and cook for 5 minutes.
• Add the onions, celery, garlic, beef stock, Worcestershire sauce, and wine. Turn the heat to high. Boil uncovered for 5 minutes.
• Reduce heat to low. Cover and simmer for 30 minutes.
• Remove everything but the sauce to the large bowl. Toss gently with fresh herbs.
• Turn heat up to medium. Stir well, scraping up anything stuck to the bottom of the pot. Cook sauce for 15 minutes to thicken.
• Stir in lemon juice. Check sauce for seasoning, add salt & pepper if needed. Pour sauce into large bowl with other ingredients for serving or storage.

Sorry for the lack of pictures at the end. I need to rig up a fan that blows past the camera lens so it does not pick up steam and grease when used over the stove.