one-skillet stew

2016-02-15

I became rather familiar with one-skillet cooking during my student years. I had to. I only had one cooking pot. The important thing to remember is the individual cooking times of the various ingredients, otherwise you risk that the vegetables are all mushy while the meat is still undercooked.

This recipe is very similar to the Beef Stew and Flemish Beef Stew recipes, but the vegetables were stewed together with the meat. Like all stews, this one will taste even better the next day!

INGREDIENTS

This is what you need for 4 servings:

1 ½ lbs. of chuck roast
2 onions, peeled, whole
4 potatoes, peeled, quartered
3 carrots, peeled, sliced
1 celery stalk, chopped
1 bottle dark Leffe
2 cups sweet peas
2 tbsp. dried parsley
S&P
Optional:
- tea egg with bay leaves, peppercorn, …
- 2 cups of orange juice

Pic1: beef pot roast

Directions

Pic2: ingredients
Pic3: brown the meat
Pic4: add beer, liquid

Use stew meat (preferably chuck roast) with some fat.
It enhances the flavor of the stew.
Brown the meat in olive oil.
Add the whole onions, and the orange juice if desired.
Add the tea egg with spices and S&P to taste.
Add water to about halfway to 3/4 the meat height.

Pic5: stew
Pic6: with fries
Pic7: more fries

Bring to a boil. Reduce heat, cover and simmer for at least 3 hrs., until the meat is almost tender.
If you like the vegetables done but still firm, add potatoes and other vegetables about 15 minutes before the stew is done and keep simmering for that time. (Pic3)
I prefer longer cooking times for very soft vegetables and often add them from the very beginning.
Serve and enjoy. (Pic1)

Serving suggestion:
- Serve with fries (Pic7)
- Mash some potatoes in the broth to get a thicker sauce.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org