1 lb of stew meat
2 tbls of olive oil
1 cup of a good red wine (cooking wine, Badddd)
2 cloves of garlic peeled and smashed
1 tbls of hot prepared horseradish
1 large onion rough choped
3 carrots, rough chopped
2 stalks of celery, rough chopped
3 cups of beef stock
3 potatoes cut into 1" cubes
a couple good splashes of worchestire sauce
3 tbls of cornstarch or flour. Slightly more flour may be needed.
Frozen peas and corn to your liking.
Seasonings to your taste. Salt, pepper, rosemary, thyme, bayleaf,dill,
Brown the meat in the oil over medium high heat and build up some good carmelization. Add the onion and garlic and cook till onion softens and picks up fond. Add the wine and reduce. Add the stock, half the chopped veggies, horseradish worchestire sauce and any spices you prefer like dill or bayleaf. Cover, bring up pressure and cook for 20 minutes. The meat will be fall appart tender. Remove from heat, reduce pressure. Add the potatoes and the rest of the veggies. Taste for seasonings and add what you feel is needed. Mix the cornstarch in about a 1/4 cup of water and stir into stew. Cook on low simmer for about 15-20 minutes stiring often. The longer the better, I like the potatoes to cook long and slow to take on the flavor of the stew.
This one pot meal can be taken a step farther with the dumplings.
2 tbls of olive oil
1 cup of a good red wine (cooking wine, Badddd)
2 cloves of garlic peeled and smashed
1 tbls of hot prepared horseradish
1 large onion rough choped
3 carrots, rough chopped
2 stalks of celery, rough chopped
3 cups of beef stock
3 potatoes cut into 1" cubes
a couple good splashes of worchestire sauce
3 tbls of cornstarch or flour. Slightly more flour may be needed.
Frozen peas and corn to your liking.
Seasonings to your taste. Salt, pepper, rosemary, thyme, bayleaf,dill,
Brown the meat in the oil over medium high heat and build up some good carmelization. Add the onion and garlic and cook till onion softens and picks up fond. Add the wine and reduce. Add the stock, half the chopped veggies, horseradish worchestire sauce and any spices you prefer like dill or bayleaf. Cover, bring up pressure and cook for 20 minutes. The meat will be fall appart tender. Remove from heat, reduce pressure. Add the potatoes and the rest of the veggies. Taste for seasonings and add what you feel is needed. Mix the cornstarch in about a 1/4 cup of water and stir into stew. Cook on low simmer for about 15-20 minutes stiring often. The longer the better, I like the potatoes to cook long and slow to take on the flavor of the stew.
This one pot meal can be taken a step farther with the dumplings.