Post #425 It’s What Was For Dinner Last Night

October 9, 2015 at 11:06 AM | Posted in Uncategorized | 2 Comments

Partner/Spouse and I are heading out of town for a few days so today’s post is short.  But it’s a good one, I promise.

Since Fall is well on its way and the temps are cooling down, at least here, it’s time to start breaking out those wonderful recipes that fill the house with warmth and aroma.  Yesterday, I made a Beef and Onion stew on the stove top.  It can just as easily be made in a crock pot.

Stove Top method:

First, roughly chop two very large onions and place in a bowl.  Next, cut two pounds of beef roast into 1/2 inch cubes.  DO NOT use already cut stew meat because it’s usually leftover bits from other things and not always the best quality.  And it’s usually cut into pieces that are fairly small.  For this stew, the beef has to have some oomph.  Set the beef on a plate.  In a large dutch oven, heat 1-2 tablespoons of vegetable oil.  When the oil is blazing hot, turn the heat down a bit and brown all sides of the beef in batches.  When the beef is done, move them to the same plate.  After the beef is done, heat the remaining oil for a few moments and add the onion.  Let the onion sweat a little bit, stirring once in a while.  Remove about a half cup of the onion into the original bowl and set aside for later.  Continue cooking the remaining onions until caramelized.  Remember, the browner the onion, the browner your stock will be and more flavorful.  Add six cups of water and the beef, plus any juices that have collected on the plate.  Over high heat, bring to a boil, then reduce heat to simmer.  There will be a kind of “scum” that collects on the top.  You can either remove this, or ignore it as it will incorporate back into the stew.  Also, be certain to scrape the bottom of the pan during the initial heating phase to loosen all the brown bits called the fond.  This is extra flavor for the broth.  Now, let this simmer for 3-4 hours, stirring about every twenty minutes or so.  The onion will completely disappear and the meat fill become falling apart tender.  The broth will turn a rich savory brown.  Add extra water during this process so the stew doesn’t cook down and burn.  When the stew has reached the point where the meat is falling apart tender, add the reserved onion, a tablespoon of chopped garlic (it sounds like a lot but it will taste wonderful), one large potato cut into small pieces, and salt and pepper to taste.  Be sparing with the salt and pepper because as the stew reduces, the flavors intensify.  When the potatoes are done, serve the stew with fresh biscuits.

Crock Pot method:

Place all ingredients except reserved onion, garlic, and potato into a crock pot and cook on high for 4 hours or on low for 6.  Do not stir.  When the meat is tender, add the reserved vegetables and cook another 1-2 hours until the potatoes are cooked.

I gotta tell you, the aroma of beef and onion wafts through the house, outside of the house, and makes your neighbors ask what you’re fixing.  They really do!  Even if they’re sitting on their porch across the street.  And it’s the perfect intro to Autumn cooking.  You can spice it up any way you choose to, but the original beef and onion is a classic not to be passed over.  Just realized it would make a great base of beef pot pies, too.

Well, gonna end this one with some food funnies.  I’ll see you next week with a breakdown of what happened this weekend!  Hopefully on Monday, but if not, it’ll be Wednesday!

sounds like me

food jokes 1


this is our house

food jokes 5

I’ve seen people do things like this

food jokes 2

This is so true

food jokes 3

puppies do this too

food jokes 4

and, as always,




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