Monday, March 02, 2009

Pot Roast Stew

So - I didn't have pot roast but I did have beef stew meat.

2 onions - sliced into sixths lengthwise
carrots - I had baby ones on hand - used about ½ bag
4 stalks celery - sliced into thirds
1 T olive oil
3-4 garlic cloves
1 lb beef stew meat

Heat oil in a dutch oven until it is very hot. Meanwhile pat beef chunks dry and season with salt, pepper and sugar (the sugar gives it a GREAT carmelized sear). Sear the beef in two batches. Set beef aside. Add in wine - white or red - your preference. I used about ½ bottle of rose for this - cause it's what I had on hand. Using your garlic press, press garlic into wine. Add in veggies and beef. Cover with tin foil or ovenproof lid of dutch oven. Roast at 350 for 2+ hours. Remove meat and veggies. I use a big wok slotted spoon. Add more wine depending on how much is left and start it boiling. Make a slurry with 1/3 cup wine and 2-3 T flour. Add some hot wine into slurry and then add the whole thing into the dutch oven. Wisk to keep it smooth. Add back in meat and veggies and serve over mashed potatoes (as I did), egg noodles, good bread (for a pot roast hot shot), rice, whatever you have on hand!

I realized in the middle of the night - when I have all my great realizations - that the recipe I was cribbing off of called for a can of whole tomatoes - crushed. Totally forgot but this was great anyway. Scott loved it. There were no leftovers.

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