I have had so many vegetable recipes because of my garden, I thought it was time for something else. This is a recipe I have been using for some time. I have changed it to my way. You should do the same after you try it this way. It is easy and so good.
Try stew when you start that fall shift of mind, body and soul, when you are seeking one of those comfort foods. I am shifting gears myself. Yes we are dusting off the gypsy wagon to get ready for our next adventure. A new location after 3 years at this one. I will let you know more on that later......
Beef Stew
2-3 pound organic beef roast cut into stew size pieces
3-4 pieces of bacon cut into pieces
3 Tbsp olive oil
4 carrots, peeled and chopped into large pieces
1 onion coarsely chopped
Bouquet garni made with 2 stalks celery cut into 3 inch pieces, 4 sprigs of parsley, 3 sprigs of thyme and 1 bay leaf all tied together
1 Tbsp rice four in separate dish
1 Tbsp tomato paste
2 cloves garlic peeled and chopped
1 bottle red wine 750ML (I use cabernet sauvignon) Only use wine you like to drink
I use a large cast-iron pot. Add olive oil over med heat. Add onions and bacon and cook for about 3 minutes. Salt and pepper the meat and add it to the pot and brown on all sides. Lower the heat. Add the bouguet garni and the carrots and simmer covered for 20 minutes. Remove the meat,onion, bacon mixture with slotted spoon. Stir a little water into the flour to make a liquid and add to the pot stirring constantly. Now add the tomato paste and stir. Add the bottle of wine slowly while continuing to stir. Add garlic. Then return the meat mixture back into the pot and salt and pepper. Cover and simmer for about 2-3 hours. I add potatoes about 1 hour before it is finished and more vegetables if you like. Remove the bouquet garni and serve.
