I'm bored, it's cold, Seattle is getting thumped, I'm making stew.
A friend of mine raises a couple of Angus steers every year. I usually take a half. Two acres of pasture grass for two bovine and grain from day one makes for a great product. This is 3# of rump roast.
One onion, three carrots, three stocks of celery, three cloves of garlic and a pile of mushrooms.
Brown the meat and deglaze the pan with a cup of red wine.
Brown the onions, carrots and celery. Add the mushrooms and garlic at the halfway point. Add a 6oz. can of tomato paste(I have home made paste I use) and continue to cook on high until paste turns brown. Add it into the dutch oven with the meat and deglaze with another cup of red wine.
Add beef stock to one inch below the top of the other ingredients. Season with dry thyme, sage, bay leaf, salt and pepper, or whatever other combination you prefer. I can't give quantities because this is where individual preference rules. My herbs are dried from the garden, so they're a little more potent than store bought.
Bring to a simmer on the stove, cover the dutch oven and put in a 325 degree oven for 90 minutes. I'll add green beans and potatoes at that point. Return to the oven and cook until the meat is fall apart tender. Could take up to an hour.
I'll post a picture of the final product in a bit.
A friend of mine raises a couple of Angus steers every year. I usually take a half. Two acres of pasture grass for two bovine and grain from day one makes for a great product. This is 3# of rump roast.
One onion, three carrots, three stocks of celery, three cloves of garlic and a pile of mushrooms.
Brown the meat and deglaze the pan with a cup of red wine.
Brown the onions, carrots and celery. Add the mushrooms and garlic at the halfway point. Add a 6oz. can of tomato paste(I have home made paste I use) and continue to cook on high until paste turns brown. Add it into the dutch oven with the meat and deglaze with another cup of red wine.
Add beef stock to one inch below the top of the other ingredients. Season with dry thyme, sage, bay leaf, salt and pepper, or whatever other combination you prefer. I can't give quantities because this is where individual preference rules. My herbs are dried from the garden, so they're a little more potent than store bought.
Bring to a simmer on the stove, cover the dutch oven and put in a 325 degree oven for 90 minutes. I'll add green beans and potatoes at that point. Return to the oven and cook until the meat is fall apart tender. Could take up to an hour.
I'll post a picture of the final product in a bit.
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