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Here's a healthy heartwarming helping of heavenly stew from the kitchens of
jazminbunni
Super simple recipe for a tasty, body warming stew for this fall and upcoming winter season.
Total cost for ingredients would be approximately between $15-$20 for 6-10 servings, depending how big your ladles and bowls are! :D
Ingredients
2x 900ml cartons of sodium reduced beef stock (do not add more water)
1lb of thin cut marinade beef, cut into strips or squares.
2 large sweet onions, cut into quarter slices.
2 large russet potatoes, cut into small chunks for boiling faster.
1 bunch of carrots, about 5-6 were used for for my cooking.
2-3oz of ground black pepper, fresh ground for stronger flavor, add more or less for taste.
Method
Cut Potatoes into chunks and place into pot of boiling water. Boil for about 8-10 minutes or until desired softness. Strain them with a coriander when they are finished and set aside.
Slice carrots into full moons, or on angled sliced if you like that effect. Half moon cut them if you wish for the carrots to be more dispersed in your stew. Set aside when finished.
Chop onions in half, then half again, then half them once more. You can chop them a little smaller if you want the onion pieces to be smaller, of course. Set aside when finished.
After seasoning the beef with your favourite spices (I used a small amount of Montreal Steak Spice), cut them into small squares or strips. They do not have to be a specific size, so feel free to cut them into strips of a size that you wish. If you have bought a thick cut piece of beef like a steak, simply cut it in half along its horizontal, to give you more to cut into shape.
Brown beef in large soup pot on medium-high heat, after spraying the bottom of the pot with a little bit of oil. once browned to your liking, pour in both cartons of beef stock as well as onions, potatoes, and carrots. Add in black pepper now to the beef stock so it can better absorb into the veggies and beef, as well as give the base more flavour. Cook on medium-high to high heat until soup starts bubbling, then bring it down to simmer, and enjoy! :)
If you give it a try, let me know what you think of it, or if you have an idea to improve it. This was made as a low cost meal idea that can make several meals through a week. You can also add any other veggies that you desire into it and they should be pretty tasty!
Eat well~
Here's a healthy heartwarming helping of heavenly stew from the kitchens of
jazminbunni******************************Super simple recipe for a tasty, body warming stew for this fall and upcoming winter season.
Total cost for ingredients would be approximately between $15-$20 for 6-10 servings, depending how big your ladles and bowls are! :D
Ingredients
2x 900ml cartons of sodium reduced beef stock (do not add more water)
1lb of thin cut marinade beef, cut into strips or squares.
2 large sweet onions, cut into quarter slices.
2 large russet potatoes, cut into small chunks for boiling faster.
1 bunch of carrots, about 5-6 were used for for my cooking.
2-3oz of ground black pepper, fresh ground for stronger flavor, add more or less for taste.
Method
Cut Potatoes into chunks and place into pot of boiling water. Boil for about 8-10 minutes or until desired softness. Strain them with a coriander when they are finished and set aside.
Slice carrots into full moons, or on angled sliced if you like that effect. Half moon cut them if you wish for the carrots to be more dispersed in your stew. Set aside when finished.
Chop onions in half, then half again, then half them once more. You can chop them a little smaller if you want the onion pieces to be smaller, of course. Set aside when finished.
After seasoning the beef with your favourite spices (I used a small amount of Montreal Steak Spice), cut them into small squares or strips. They do not have to be a specific size, so feel free to cut them into strips of a size that you wish. If you have bought a thick cut piece of beef like a steak, simply cut it in half along its horizontal, to give you more to cut into shape.
Brown beef in large soup pot on medium-high heat, after spraying the bottom of the pot with a little bit of oil. once browned to your liking, pour in both cartons of beef stock as well as onions, potatoes, and carrots. Add in black pepper now to the beef stock so it can better absorb into the veggies and beef, as well as give the base more flavour. Cook on medium-high to high heat until soup starts bubbling, then bring it down to simmer, and enjoy! :)
If you give it a try, let me know what you think of it, or if you have an idea to improve it. This was made as a low cost meal idea that can make several meals through a week. You can also add any other veggies that you desire into it and they should be pretty tasty!
Eat well~
******************************Category All / Tutorials
Species Unspecified / Any
Size 1280 x 960px
File Size 214.2 kB
That sounds good. I'll have to try it some time. I usually end up braising my stews in a crock pot. That's pretty easy -- just chuck all the ingredients in a crock pot, set it and wander off for 4 hours or so. You just want to pick cuts of meat that have a lot of connective tissue if you do that -- chicken thighs and beef chuck roast both work great. Waxy potatoes (new or red) would work better than russets in that case, because they'll hold up during the long cooking process. Most of my stews end up at the correct thickness without any additional work thanks to the gelatin that dissolves from the connective tissue, but if I'm making green chili I usually end up thickening it a bit more with corn starch toward the end of cooking.
The down side to making, say, a chicken noodle soup this way is that all the gelatin sets up in the fridge, and then you end up with chicken noodle jello (Couple minutes in the microwave and a couple of shots of tobasco sauce sorts that right out!) I can make my chicken lentil soup for under $20 in ingredients and it'll usually last one person for a week!
The down side to making, say, a chicken noodle soup this way is that all the gelatin sets up in the fridge, and then you end up with chicken noodle jello (Couple minutes in the microwave and a couple of shots of tobasco sauce sorts that right out!) I can make my chicken lentil soup for under $20 in ingredients and it'll usually last one person for a week!
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