So yesterday evening, my sister-in-law calls me and asks how to make the beef stew. It had been a _long_ day and a while since I made it, so I couldn't remember -- not to mention that I wasn't actually making it, which makes it even more difficult. At any rate, she emailed me last night (or rather early this morning) and tells me that apparently I *did* at one point write the recipe down. It was a couple of years ago when she first requested. I will now blog it so it will be forever living on the internet.
Phillip Beef StewI think I am going to start blogging all the recipes that I just throw together, if I remember. Also to note, we generally have wheat rolls with the above meal.
1/2 tsp Garlic Powder
1 tsp fresh ground pepper
1 tbsp salt (I use sea salt, but whatever)
1 Bay Leaf
2 tbsp butter (real butter please!)
2 onion (sweet onions are best, but if you can't find them, the white onions turn out nicely)
1½ tsp. minced garlic
1-2 lbs. top sirlion, cubed
3-4 potatoes, cubed
6-8 carrots, sliced
1 stalk of celery, sliced
Season your beef! First things first, once you have cubed your beef, season it with the garlic powder, salt and pepper.
Begin cooking by caramelizing 1 whole onion and at least 1 clove of garlic in 1 or 2 tbsp of butter.
Once the onions & garlic are golden brown -- onions should be slightly translucent, add the bay leaf, cubed beef and brown. While the meat is browning, make about 1.5 cups of beef broth using the Wyler's Beef Broth cubes or granules. Once the broth is boiling and the meat is browned sufficiently, add the broth and boil the browned beef for 15 - 20 minutes. Add the potatoes & carrots and cook for 15-20 more minutes. Finally, add the celery and cook 10 more minutes.
NOTE: I also change things up depending on what I have in the cabinet or what herbs are growing fresh in the garden.
