"Stu's Stew"
This is not your Grandma’s beef stew...
although it may bring back some great memories.
This makes a great mid-winter meal for a large group of friends
Serve with loaf of fresh sour dough bread (for slurping up the
brown gravy juice) our Herb Spread and the Simple Garden
Salad.
A beautiful bottle of Cabernet is the perfect addition
to this feast.
For a luscious chocolate dessert, serve a beautiful piece of
dark chocolate or a slice of our Chocolate Kailua cake.
Add a glass of Late Harvest Zinfandel and this will be a
memorable meal family and friends are sure to remember for
a long time.
This is best made in a slow cooker, but can be easily make
Using a very large, heavy skillet or cast iron stockpot, slowly
simmered over a low flame. The key to this successful stew
is to cut all items, veggies and meats into approximately the
same size pieces. This way everything gets cooked at same
tempo & the veggies won’t be soggy or the meat
dry.
The rest will be easy as – STEW!
Prep time approximately 30 minutes
Cooking time: Varies – Approximately 5 hours
Can be made ahead – a day in advance is perfect
Serves approximately 8 diners
Hardy Cab Stew
Items needed:
Meats:
1 ½ pounds boneless Pork Shoulder ribs
1 ½ pounds boneless Beef Top Sirloin Steak
Cut into 2x2 pieces
1 smoked ham hock
Vegetables:
1 large onion – red or yellow – your choice – coarsely chopped
6 large carrots – coarsely chopped
Or 12 oz (1/2 bag) petite peeled carrots
3 stocks celery – coarsely chopped
4 smallish potatoes – I like Yukon Gold - quartered
6 gloves fresh garlic – coarsely chopped
Variety of root vegetables:
1 turnip – quartered
1 parsnip – sliced & quartered
4 fresh tomatoes course sly chopped
Or 1 - 14.5 can of tomatoes (cut or whole)
12 brown mushrooms - whole
Herbs: (to taste- use more for a hardier flavor)
Fresh is best – but dried herbs are OK, just use less
2 sprigs thyme
2 fresh bay leaves
2 fresh sage leaves
* place entire sprig in pot – you can remove before serving
1 small sprig rosemary, to taste, finely chopped
* remember: rosemary is a strong herb to some and a
little goes a long way
Spices:
This is for flouring mix
¼ tsp. paprika
¼ tsp. garlic powder
½ tsp. fresh cracked pepper (more if you like)
¼ tsp. favorite non-salt seasoning
(I like Mrs. Dash Table Blend)
½ tablespoon salt *
Other items:
1 cup all purpose flour (for coating meat)
½ cup extra virgin olive oil (EVOO) for sautéing
2 cups low-fat/low sodium beef broth or stock
2 cups cabernet wine
1 large plastic bag
6 -quart slow cooker
or 1 large deep skillet
Tongs
Big ole study spoon for stirring
On plastic cutting board:
Divide meat into 2 inch cubes (or equal to). Season meats with salt,
fresh cracked pepper, garlic powder,
and a sprinkle of Mrs. Dash Table Blend. (use same spices in flour mix).
In slow cooker:
On highest setting – later you may want to turn cooker to a lower setting,
to simmer
Place ham hock in slow cooker
Add potatoes
In plastic bag place:
Flour and spices. Shake to mix flour & spices
Add cut pieces of meat. Shake
Heat large skillet with EVOO . Not too hot.
Add onions. Cook on medium heat for 2 minutes.
Add all vegetables except tomatoes and mushrooms.
Sauté` for 3 minutes. DO NOT OVER COOK! Veggies will continue to cook
in slow cooker
Stir veggies. Remove from heat and place in slow cooker
DO NOT RINSE PAN. - You want those beautiful juices for the meat.
Add a little more EVOO
Remove meat from plastic bag containing flour and spice mixture, using
tongs
Gently shake to remove excess flour. (This can be done inside the plastic
bag)
Sauté meat ½ minute per side
Turning, just to slightly brown
Remove meat from flame & place in slow cooker with
veggies
Add beef stock (broth) and wine, just slightly
covering meat & veggies
Cook for about 3 hours
Stir about once an hour
1 hour prior for completion, add tomatoes to stew
Place brown mushrooms on top of stew
Continue to cook until meat falls apart and all veggies are fork tender
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Wine County Onion Soup
1 large red onion - diced
3 gloves garlic - smashed & finely chopped
3 tablespoons olive oil
1 “pat” butter
1 bay leaf
1/4 teaspoon non-salt multi- purpose seasoning
1 tablespoon flour
Salt & pepper to taste
2 tablespoons Herb Mixture
32 oz low sodium/low fat beef broth
2 cups red wine (Cabernet or Zinfandel)
Sliced and toasted sour dough bread
Grated/shredded parmesan cheese
Large soup/sauce pan
In large sauce pan, on medium/low heat, place oil & butter - stirring
consistently until the butter has melted - do not burn butter.
Add onions
Saute' onions until translucent- about 3 minutes
Add garlic & herb mix. Do not burn garlic!
Sauté’ additional minute
Add flour & mix thoroughly
Add remaining ingredients
Return mixture to a slight boil for about one minute
Reduce heat to simmer - About 30 minutes
Remove bay leaf before serving
To Serve:
Place toasted bread in bottom of individual large, shallow bowls
Add soup & sprinkle with grated parmesan cheese
Serve with fresh spinach salad, assorted cheese platter & red wine
-
Yummy for your tummy!
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