Monday, April 6, 2020

Isolation Stew


So you find yourself staying inside your home. Confined to quarters as it were. Well don't just sit there, stew! I don't mean to worry or fret. I am urging you to get out the pot, throw some meat and vegies in it and make a stew.
It is healthy, relatively inexpensive, easy, adds moisture to the air, satisfies and comforts, and stretches the food budget, or more to the point now, it holds down the trips to the store!



Here is a simple stew, with white beans, stewed tomatoes and juicy succulent beef! What's not to want? 




Ingredients:
2 – 3 lbs rump roast
3 medium onions, rough chopped
3 cans of white beans (Great Northern)
2 carrots, peeled and chopped
1 can stewed tomatoes – with juice
beef broth

Directions:
Preheat the oven to 220 degrees. Wipe out and spray a dutch oven.



Chop the onions: Please, anytime you start to cut up produce, rinse it off first. The knife blade can carry garden contaminates into vegetable. I always rinse off fresh produce before use anyway. Chop onion and place as a bed in the pot.

Trim off any fat cap or layer from the roast, this will reduce what you scrim off latter. 



Cut into bite sized pieces and place over the onions. Sprinkle lightly with salt & pepper. Lightly! Cover and place in oven for 3 hours or so. The lower temperature will break down the collagen and should produce juicy and tender pieces of meat.



Remove from oven. You should have way more meat than you need. Save this back, perhaps in a zipper bag after it has cooled. You can freeze for 1 month if you wish. This makes great stroganoff or just about any casserole you wish or even a great addition to spaghetti instead of meatballs.


Place on medium heat to bring to a simmer.


While this was cooking, chop up the carrots. Open the cans of beans keeping the liquid in one can. Add the 2 drained cans of beans to the pot.
The other can, pour into a bowl. Add the chopped carrot and blend with an immersion blender. If you do not have one, use a food processor. You want this soupy. 



Add to the pot along with the non-drained can of stewed tomatoes.
Add 10 – 15 ozs of beef broth. Bring back to a simmer and let cook for an hour or so.
Test to see if the beans are soft. Adjust the salt & pepper to your taste.




Some cooks add 1 Tbs of vinegar, lemon juice, or even pickle juice at this point. It just adds a hint.

If you wish a thicken stew, make a “slurry” of 2 Tbs corn starch with ½ cup of beef broth.




So happy to be serving my Master Indy

socialslave

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White http://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTMvia @amazon



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