beef stew

[Elrod Jericoho]

Removing the lid, I deglazed the pan with 1/2 bottle of red wine, scraping the bottom with a wooden spoon.

 

[Elrod Jericoho]

Then, I add 2/3 of a 24oz. can of crushed tomoatoes, 4 cups of water and stir to combine into a homogeneous liquid, Then I add the carrots, potatoes, browned meat, and the bouquet garnis into the pot, mixing with a spoon to distribute the contents.

 

[Elrod Jericoho]

Cover & bring to a simmer for 2 hours. At this point the liquid should have combine into a rich brownish gracy.

 

[Elrod Jericoho]

15 minutes before you're ready to eat, stir in two cups of frozen peas and two cups of frozen lima beans. This gives them enough time to cook without being overdone.

 

[Elrod Jericoho]

Serve with warm, buttered rolls and the remaining wine. And then more wine. Watch Football Night in America while eating.

 

[Elrod Jericoho]

the end.

 

[Elrod Jericoho]

P.S. The stew tastes even better the next day, as the flavors gel in the refrigerator. Ideally, this wouldn't even be served until a day after it's done. But who could wait?

 

[Dr Dave]

not a huge fan of beef stew myself.

 

[Colonel Kira's Left Tit]

That looks very delicious.

 

[Elrod Jericoho]

it was even better the second day