Anyone who follows me knows I cycle through foods I like. I may do pizza for a month and then switch to frittatas and then go for taco stir fry . . . it’s an ever changing landscape. Apparently I’m in a “beef stew” cycle. Who knew?
Wadly had a molar pulled and is on a “soft food” diet. That meshes pretty well with my current beef stew fetish.
I hate have veges in the fridge that go bad before I can use them up. Toward avoiding that I’ve taken to buying bags of prepped fresh organic veges, generally broccoli and broccoli slaw. I toss the bags directly into the freezer. No waste, no ick.
So, my current iteration of beef stew is . . . sauté a couple big handfuls of broccoli slaw, a few broccoli florets, some green onion and a fresh organic tomato in garlic oil and plenty of butter. Once the veges hit al dente move them to a bowl and re-oil/butter the pan. Season cubed meat with rosemary and salt. Once the meat starts to brown I add bone broth, ground ginger, merlot and Worcestershire sauce. If I’m cooking just for me I add chili sauce. I stir and cook for a bit and then add back the veges I’d set aside. Then I add drained and rinsed canned black beans, turn to med-low, add a lid and let it simmer a bit.
I am not kidding. This is such a warm and hearty one bowl meal full of really awesome flavor.