Canadian Stew for your cold Monday dinner!
Glue Salad
Ingredients
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (3-pound) boneless chuck roast
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
Instructions
1 - Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside.
2 - Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.
3 - Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.
4 - Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
5 - Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
6 - Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.
7 - Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.
And now some hardy har har to read with your yummy dinner.
Stick to the facts, Glues to me, how very tacky, their bonds have gone up, verbal contracts are binding, hope the deal doesn't fall apart, this will cure the local economy, they spent ages resin the capital, and epoxy upon your house.
Comments
I usually add an oat to my stew. Like barley 🙂
Looks tasty 😃
Almost the exact seasoning I use. Bay leave is a must, also celery. I like to add some cabbage too. Will have to try the thyme. Some may say only for pasta dishes but I like to add some sweet basil when cooking beef or pork. Also prefer red potatoes as they are not as starchy. Throw in a handful or two of egg noodles at the last step will make more for 'late guests' or hungry regulars. Substitute frozen Lima beans for peas for a taste change every once in a while.
Soup/stew, especially this kind is one of the few things I actually cook. 🙂
Here's my recipe:
Campbell's chicken soup & Snyder's Pretzel Pieces ( Jalapeño flavor )
Will fix the cold/flu most Canucks get at the start of every winter, and if it doesn't, it's still fucking delicious!
Those pretzels are god-tier munchies
Interesting. Stew is one of those things I've not yet figured out how to make / avoided. Reading your post it's probably because I've treated it more like making a soup than a dish.
This and chili are some of the easiest things to make.
Experiment with flavors. That's what's fun about stuff like this. Start with something that works and then play around with it.
If it's like chilli I ought to be able to get the hang of it. I'm a wing it / no recipe type of cook so every meal tends to be a bit of an experiment using whatever I can dig up. Just got to get a sense of the basics that make a thing work.
I had a Polish mother, practically everything had onions in it. The basic flavors that I think taste good are found in the above stew recipe. Think of roast beef... Now consider the onions, carrots, celery, bay leaf... Not everyone will like all things but I can't imagine beef roast, stew, etc without those flavors.
I'm not a great cook but my mom did teach me to imagine what tastes good together. Try a 2 lbs roast in a crock pot for 3 hours with the above simple ingredients (add about 1 cup plain water). It's amazing how simple the basics are.
do you supply the supplies?
Ha ha I wish.
Can I skip the tomato paste?
I wouldn't. It provides foundation to please the pallet.
To make it essentially Canadian, substitute some delicious moose meat for the fatty beef chuck roast.
=o a new Kelly's Diner!?!? yummyyyy 🙂
Yummy !