I love stew on a chilly fall day… who am I kidding, I’ll get an urge and make a pot in the middle of summer often.
I start with a 1.5-2 lb sirloin (yes, I know it is overkill but I like it). Season with Lawry’s and some pepper and toss it on a blazing hot grill until a nice medium rare. If it is too cold out I can do it in a skillet, but the grill is better.
Put some oil in the pot while the steak is resting and saute some onion and 6-8 minced garlic cloves. Cut the steak into one inch cubes and add to the pot along with beef broth, a couple of cans of petite diced tomatoes (Red Gold makes good ones with added things like celery, green pepper, etc.), one of the little cans of V-8 juice, add some A1 sauce, and some Worcestershire.
Spices are Oregano, Parsley, Basil, Red Pepper Flakes, Bay Leafs, Paprika, salt, pepper, celery seed, a bit of sugar. I don’t measure anything, just different size palm fulls… just use the exact size amounts based on what you watched Mom do. I may be missing something which I will remember exactly when the edit window expires.
I’ve found short cuts with the veggies to avoid some of the tedious prep work… a bag of baby Yukon Gold Potatoes quartered or whatever to make them a nice bite size, no need to peel, and baby carrots, chopped to make small bites. Originally it involved peeling and chopping about 6 potatoes and carrots.
Simmer and add additional liquid when needed… beer, water, broth, whatever you like. After several hours make a roux and add it to the stew to thicken.
I’m not a good baker (everyone has to know their limits) but I’ve got several good bakeries nearby so I’ll pick up a good crusty loaf and lots of butter. Serve with a nice beer or red wine (Cabernet or Merlot for me).
Take it out to the fire pit and you are as good as gold.
