Monday, October 20, 2008
Beef stew: Good for me, and good for you!
Beef stew is fast becoming one of my specialties. Here's how I made a batch ce soir:
Joltin' Django's Beef Stew
2 lbs beef stew meat
2 large garlic cloves, finely chopped
1 medium white onion, large-diced
4 large carrots, peeled and diced
4 medium potatoes, peeled and cut into 1-inch cubes
1 4-ounce jar Green Giant mushrooms (sliced or whole)
2 tablespoons Cavender's Greek Seasoning
1 teaspoon Zatarain's cayenne pepper
1/4 cup flour
1/4 cup olive oil
salt and pepper
Cut stew meat into 1/4-inch cubes. Season with salt and pepper. Heat a heavy pot to medium. Brown meat in olive oil, in two batches, and allow to drain on paper towels. Add flour to oil and juices and stir for 8-10 minutes to make a dark roux.
Add garlic, onion, carrots, potatoes, mushrooms, Greek seasoning and cayenne to pot. Stir well. Return meat to pot and just cover all ingredients with water. Bring to a boil and lower heat to a slow, slow simmer. Cook for 90 minutes. Add additional salt and pepper, if needed, before serving.
Recommended hot sauce for this dish: Regular or green Tabasco®.