You might wonder why in the world I made Beef Stew on the 2nd day of July. Well, the day dawned cloudy and cool and nothing comforts like a warm bowl of stew. I have been trying to regroup, do less, sleep more and recapture that center of God's peace. (And killing chickens, but we won't talk about that.) This stew definitely helps one feel better. It was made from some top sirloin that we just got back from either steer #15 or #16 and it was delicious. It is melt in your mouth beef yumminess and will be on sale at the G-Ville Farmer's Market next Friday. I also dug up some of our red potatoes to add to the pot. Nothing says home like a home cooked meal.
Hearty Beef Stew
3 tsp olive oil or butter
*1 to 2 pounds of sirloin steak cut into 1/2 to 1 inch cubes (recently harvested off our hill)
1 cup finely chopped onion (mine was home grown from my mama's garden)
3 cloves garlic minced
1 1/2 cups beef broth
1 1/2 or so pounds of red potatoes cubed (fresh from our garden)
2 cups sliced carrots (anyone got tips on growing carrots, mine never do well)
1 cup sliced celery
3/4 cup spicy dry wine (and a glass for the cook)
1 tsp dried thyme or 2 tsp fresh
pint of stewed tomatoes canned from last year, or 14.5 ounce can
1/2 tsp dried rosemary or a sprig of fresh
1 dried bay leaf ( they grow on trees here!)
pinch of cayenne pepper
Salt and pepper to taste
Heat oil or butter in large dutch oven style pot over medium/high heat. Add beef, cook until lightly browned, stirring frequently. Add onions and garlic, keep stirring for a couple of minutes until onion begins to brown. Add rest of the ingredients bring to a boil. Cover pot and turn heat to low. Simmer for an hour and then eat!
*You can also use stew meat but you will need to add liquid to meat and then simmer for an hour or two before adding vegetables. Which will increase cooking time to about 3 hours. It takes extra time to tenderize stew meat. The sirloin was tender and yummy with just the browning, it fell apart after an hour of cooking.