Nothing fancy here, but I had never made stew with meat in it before so I want to keep track of what I used. (Almost twenty years of almost-vegetarianism will do that to you.) I think this has a lower meat:vegetable ratio than most, but I figure that if I can make stew with no meat, I can make stew with less meat than you're supposed to...whatever "supposed to" means, anyway.

5 stalks of celery (I think)
5 carrots
4 onions
1 turnip
8oz mushrooms
3 cloves of garlic
1 lb stew beef
1 6-oz can tomato paste
1 15-oz can diced tomatoes
4 smallish potatoes

maybe 2 TBS thyme (dried)
maybe 2 TBS paprika
1 bay leaf
some dried rosemary (less than 1 TBS)

I used an 11-quart stockpot, which had lots of extra space in it. Cut up and sauteed everything except tomato stuff, beef, garlic and potatoes for a bit, then added those and sauteed a bit more, then water. Cooked slowly for a long least an hour, maybe more like two? The meat seems tender enough.

No comments: