Saturday, December 22, 2007

Beef Stew

I wanted to see if I could make a beef stew in a trail friendly format.
I start with big chunks of beef, a sprinkle of salt and dash of black pepper.

Brown the meat over fairly high heat to get a good sear, and begin building some fond on the bottom of the pan.

Set the browned meat aside, lower the heat to a med-high and cook some onions for 3-5 minutes, adding garlic during the last 45s or so.

Deglaze the pan with some wine and chicken broth, add the meat back into the mix and bake @ 225 for an hour or so, with the lid on. I tossed in some more garlic too.

Then we add in the carrots and potatoes, and let it stew @ 275 until they are cooked.

This is what it looks like when I've finished cooking.

I remove the beef chunks and shred them before drying

It dries down into a big sheet.
Done drying. I took out the big potato pieces and busted them up and dried them
further with some more carrots, beans, onions, and garlic to enhance the flavor.

No much to look at, and light on flavor too, which is why I added more onions and garlic to mixture that I took on the trail.

I also added some fresh steamed carrots and green beans to the final trail mixture,
for color and texture.

Um, I don't have my notes handy to write up the exact recipe, but look for it in the future to magically appear in the recipe list. You can pretty much guess the amounts from the pictures. 2 onions, 6 cloves of garlic, 3/4lb of carrots, four potatoes, bay leaf, thyme, half bottle of wine, some chicken stock, 2lbs of beef, a little flour etc.

Happy Holidays,

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