I'm up at the lake for a week.
One of my very happiest places.
The first day or two I cook, one of my happiest activities! Today, a giant fresh salad and this pot of stew sounded good. I picked up some Asian take-out on my way here last night that came with a big container of rice. I didn't need that with spring rolls, so later I'll make some slow-baked Rice Pudding.
In a 3 quart pot, combine the first group of ingredients. Start this, covered, on low-medium heat, to bring the juices out of the meat. Turn the heat up to start the browning. Just before it begins to stick, add the sliced-chopped carrots, celery and tomatoes. Break up the tomatoes once they're in the pot. Add the juice and 1-2 cans of water. Stir all the browned bits off the bottom of the pot, cover and simmer on low heat 20 minutes.
- 3/4# Angus beef stew meat
- 3T butter
- 1/4 of 1 sm. onion - finely chopped
- salt, pepper, Old Bay Garlic and Herb seasoning
- 2-3 big carrots
- 3 stalks celery
- 1 14.5oz. can stewed tomatoes
Next add these vegetables, cover and simmer on low heat another 45 minutes. Check the broth for flavor and add whatever is needed.
- 1/3 lg. head of green cabbage
- 5 sm.-med. Yukon Gold potatoes
- rough chop the rest of the onion
- 3-4 big red radishes
- 1/2 green pepper
This is a good, healthy, filling lunch or dinner. I've even been known to eat this sort of thing for breakfast! No rules in cooking! Be Bold - Be Creative! . .Lin
