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.
For
our music: https://www.youtube.com/watch?v=_bLRaGo-Qwc
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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