it's Emeril LaGothy..!

Well, it's Sunday and that means I'm lurking about in the scullery. It's been pretty chilly and that means it's stew time! I sort of cobbled this together as I was making it, grabbing some left over stuff in the icebox and so it's a pretty loose recipe. It's been simmering away on the stove for a few hours and it smells great!

1 lb. beef cubes, cut into bite size pieces
4 slices of bacon, diced
1/2 large yellow onion, cut into chunks
1/2 head Savoy cabbage
1/2 package grated carrots
1/2 lb. sliced white button mushrooms
6 stalks celery, cut into chunks (use the leafy tops too, full of flavor!)
8 small/medium potatoes, cut into chunks with the skin on
1 cup red table wine
2 tsp. flour, dissolved in 1 cup water
1 cup roughly chopped parsley
about a tsp. of caraway seeds, chopped sage and celery seed
salt and pepper to taste
Worcestershire sauce, about a table spoon
32.oz container of low fat beef broth

in a deep soup pot, cook the bacon until crispy to render the fat, then remove the bacon and set aside.
brown the beef cubes on all sides, then remove with a slotted spoon.
(I added a little more bacon fat from the fridge, just to make sure they browned good)
Clarify the pot with the red wine, bring to a boil and add the flour and water mixture to create a nice, thick base.
Add the beef broth, stirring with a whisk to blend it well.
Add the meat, potatoes and onions, cover and bring to a boil, then reduce to a slow simmer. Add the remaining ingredients and spices. Return to a slow simmer and let it go for a few hours, stirring occasionally to blend the flavors.

I'm planning on serving it with some home made garlic bread, a green salad and a nice Shiraz-Cabernet.


wander with me...



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