It shall be this one's duty to offer recipes and menus. These will be easy to follow, and tested to be good enough that a slave would allow his Master to serve it to Master's Guests and reflect only the best of his Master.
For far worse than Master's anger is Master's disappointment.
Monday, September 28, 2015
Perfect Autumn Stew
With the start of Autumn,
slave thought it time to dust off an old recipe and up date a nice
beef stew for you! Retro “grandmother-type” food, yet not
fattening, now that is comforting.
This is a thick, hearty meal
that will “stick to your ribs” but not your waist! The aroma that
awaits your arrival home just says: “somebody cares”!
½ pounds boneless chuck steak, cut into 4 equal pieces
teaspoon beef seasoning
teaspoon black pepper
sweet onion, cut into big chunks
½ cups beef broth
tbs balsamic vinegar
tablespoon brown sugar
10 - ounce white mushrooms, quartered
frozen mixed vegetables (thawed)
out your slow cooker and spray.
the onion into big chunks.
the chuck into 4 or 5 large pieces and trim the biggest hunks of fat
off of them. Season both sides of beef with seasonings.
medium high heat, warm 2 tbs oil to brown the sides of meat. Note
here slave threw the hunks of fat from the chuck to render a grease
that is just full of flavor. Remove this gristle before adding the
pieces of meat you will use. Think about it. Why throw away all of
that flavor along with the fat? Use it to brown the meat and impart
flavor – then throw it away. Brown approximately 4 minutes per
side. Just to get a nice color on it.
half of the onion into the cooker and lay the meat on top, then cover
with the rest.
a small bowl, combine broth, vinegar, Worcestershire sauce and brown
sugar. Pour over all and cover.
on LOW for 8 hours.
the 7 hour mark add the mushrooms and thawed vegetables)
rinsed the mushrooms and cut them into big chunks also.
and let finish cooking.
the end of 8 hours, remove the meat & vegetables with a big
slotted spoon. Pour liquid into a sauce pan over medium heat.
2 tbs cornstarch with 2 tbs water until well mixed. Stir this slurry
into the sauce and stir as you bring to a boil to thicken. You will
want this very thick because when you add it back to the stew,
it will thin out.
this together with vegetables and meat for a wonderful old fashioned
stew that would make your grandmother proud!
the way home, a nice Italian bakery sliced up a crusty loaf for me.
Which gets wrapped in foil and placed in a 300 degree oven for about
10 minutes to warm!..