The Buddha, The Dharma, The Sangha

"Spiritual powers and their wondrous functioning--hauling water and carrying firewood." --Layman Pang, upon his realization

Thursday, November 8, 2012

The Comforts of Stew

I don't eat much meat, but every now and then, Beef Stew is the one thing I crave in cold weather.  This recipe is simple and delicious...feel free to throw other veggies in, whatever you have in the kitchen, and add more liquid as needed, or maybe a little red wine.  Throw some Cornbread on the side with butter and you've got a really yummy meal.

Martha's Beef Stew


3 lb beef chunks, trimmed of visible fat and but into 1 1/2 inch cubes
1/3 C tomato paste
3 T balsamic vinegar
2 T all-purpose flour
Coarse salt and ground pepper
1 lb medium onions (about 2), cut into 1 inch cubes
1 lb small white or red new potatoes (about 6), well scrubbed, halved if large
1 lb carrots, cut into 1 1/2 inch lengths
6 garlic cloves, smashed
2 bay leaves


1.  Preheat oven to 350 degrees  In a Dutch oven (5 quart) with a tight-fitting lid, combine beef, tomato paste, vinegar, and flour; season with salt and pepper.

2.  Add onions, potatoes, carrots, garlic, bay leaves and 3 Cups of water.  Bring to a boil.  Cover, transfer to oven and cook until meat is fork-tender, about 2-2 1/2 hours.  Remove bay leaves and, if desired, season with salt and pepper before serving.

Serves 6

from Martha Stewart Recipes

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