Beef stew:
– Carne asada cuts of beef (I bought the pre-cut kind at a local restaurant supply store, that was 50% off. SCORE!)- 2lbs
– Onion – 1 large yellow
– Carrots – 4/6
– Celery – 4/6
– Garlic – 1 bulb
– Gold potatoes
– Red cabbage – half small head
– Green cabbage – half small head
– Beef stock – 2 quarts
– 1/2 bottle of a Cali red wine (I used 19 Crimes brand)
– Better than bouillon beef soup base (I use Sam’s Members Mark brand)
– Fresh herbs: thyme, sage, rosemary, parsley, and bay leaves
—Directions—
I used a big stock pot, but next time would use my porcelain coated Dutch oven. I did a mix of cooking with the lid on and off to deepen the flavor, and stirred often to avoid burning on the bottom. Used medium high heat to brown meat, and sauté veggies. Lowered to medium to bring liquid to temp, the medium low/low for simmering.
– Brown beef in olive oil with garlic powder, onion powder, s&p;
– Add equal parts of 1-1.5” pieces of carrots, celery, and onion;
– Cook down for about 10-15 minutes, then add your minced garlic, and sauté for another 10 minutes;
– Add half bottle of wine to deglaze, one quart of stock, and fresh herbs;
– Simmer for about 2-3 hours adding water if needed, s&p to taste, stirring frequently;
– Add potatoes (1” cubes) and another quart of beef stock;
– Let simmer for about 40 minutes, taste, add additional spices, s&p, water, and base paste per taste and desired amount of broth;
– Add cabbage, simmer for about another 20-30 minutes;
– Add corn starch slurry to create your desired thickness (I did about 4/5 teaspoons dissolved in 1 cup of cold water), simmer 5-10 minutes;
– Add entire bunch of fresh chopped parsley at the last minute, stir, serve, and enjoy.
