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Monday, 19 November 2012

BEEF STEW and Winter

October, 2012:  Crystal's view from her living room:

November 6:  My sister-in-law, Aline, wrote:

Merry Xmas!!!  We are under a severe weather warning; the front door step 

has 2 feet of snow. Lee is in the city and says he's still coming home today.

We’re supposed to get 20 to 40 cm of snow.

Even in British Columbia, we’re layering up.

Hearty food is synonymous with comfort and survival during a Canadian winter.

So it’s definitely time for a good Beef Stew. 


Inspired by The New Purity Cook Book:  the Complete Guide to Canadian Cooking

2 pounds beef
¼ cup flour
1 tsp salt
½ tsp pepper
¼ cup oil
2 pounds onions
4 cloves garlic

2 cups vegetable stock (or 2 cups water with a beef bouillon cube)  
1 tbsp soya sauce
1 tbsp Worcestershire
1 tbsp barbecue sauce  (or steak sauce)
2 bay leaves
½ tsp thyme

5 medium potatoes
10 ounces frozen lima beans (or frozen peas)

1.        Cut beef into cubes.
2.       Slice the onions thinly.  Set aside on a plate.
3.       Chop the garlic and add to the onions.
4.       Shake together flour, salt, and pepper in a plastic bag.  Shake beef cubes with the flour to coat.  Reserve remaining flour.
5.       Start heating the oil over high heat in a Dutch oven.  Spread the beef cubes out in a single layer.  Brown for about 2 minutes, then turn and brown the other side.  Lower the heat.  Remove beef & reserve.  
6.       Add the onion and garlic to the Dutch oven and stir for 5 minutes. 
7.       Stir in vegetable stock, the sauces, bay leaves, and thyme.  Add the beef.  Bring to simmer, reduce to lowest heat, cover, and cook for 1 ½ hours.
8.       Peel the potatoes and cut into chunks.
9.       Add potatoes to stew, cover, and cook for 20 minutes.
10.   Stir in remaining flour. 
11.   Add the lima beans, cover, and cook for 10 minutes.
12.   Taste for seasoning.  Remove bay leaves and serve.

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                            After your dinner, curl up with a fun book.  Theme: Survival!