Friday, November 2, 2012

Where Would You Love to Cook Today?

I love this table and chairs, look at those cute chair cushions!
I found this over at:
And those cupboards above the canisters are Darling!
To me, it has a joining of old and new feeling and what a nice touch.
Everyone will feel welcome.
I think a traditional meal.


Cook the meat, onion, garlic, tomatoes and broth in the oven for about 4-5 hours then add the fresh vegetables and cook for another hour on the stove top. Serve with a tossed salad and fresh bread with butter. 
1 lb stew meat (I use lean round cut into small chunks)
1 sweet yellow onion chopped into large pieces
6 cloves of garlic chopped
1 tbsp olive oil
1 can diced tomatoes
1-2 tsp dried thyme
Salt and pepper to taste
2 bay leaves
6 cups of beef stock
1 cup diced carrots
1 cup diced celery
2 cups diced baby red potatoes (skin on)
Preheat oven to 250 degrees (you can also use stove top or crock-pot).
Heat olive oil in a large Dutch oven over medium heat. Add stew meat and onion then cook for about 5 minutes. Add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Cover and cook in the oven for at least 4 hours. Remove pot from oven place on stove top over medium low heat.
Add vegetables to the stew and add more beef broth if low. Taste and re-season if needed. Cover and cook for 1 – 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it’s boiling, stir then reduce heat to low. Serve and enjoy!
For the Love of Cooking is a great site you won't want to miss.
Always something cooking up over there I want to try.

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