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Beef Stew for Two




Source of Recipe


by Millie, from Cookery for One or Two


Recipe Introduction


AUTHOR’s NOTE: Infinitely variable! This beef stew reflects the contents of your fridge or pantry.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.346

List of Ingredients




2 servings Basic Beef & Sauce (recipe follows)

½ tsp various herbs, such as chervil, oregano, parsley and/or rosemary

about ½ C diced cooked potato

1 C frozen or fully cooked mixed veggies, such as carrots, peas, corn, green beans, boiling onions, turnips and/or zucchini

Salt to taste

Recipe



Thaw Basic Beef & Sauce. Carefully mix with herbs, potatoes & frozen veggies in a medium saucepan. Heat gently to a simmer & cook 5 minutes. Stir in any cooked veggies & heat through. Season with salt.

Makes 2 servings

Basic Beef & Sauce:
1 large onion, minced
1 clove garlic, pressed or minced
2 T oil
1 10oz can beef consommé
½ C dry red wine or water
2 tsp Worcestershire sauce
1/3 to 1/2 C all-purpose flour
1 tsp salt
¼ tsp pepper
2# boneless trimmed chuck, rump, sirloin tip or stewing beef
Oil for frying

In a heavy 3qt saucepan, sauté onion & garlic in 2 T oil til tender, but not browned. Add consommé, wine & Worcestershire sauce. Slowly bring to a simmer.

In a paper bag mix flour, 1 tsp salt & pepper; set aside.

Cut meat into 1/2 to 3/4” cubes; dry on paper towels.

Heat 3/4 “ deep oil in a small deep saucepan over med-high heat. When oil is hot but not smoking, shake a handful of meat cubes in flour mix in bag. Shake off excess flour & drop meat into oil. Do not overcrowd and do not let oil cool. Stir meat occasionally to brown all sides.

With a slotted spoon, place meat in hot broth. Repeat til all meat cubes are browned & added to broth. Adjust heat so broth steams but does not bubble. Cook 4-5 hrs., til meat is tender. Remove from heat. Skim excess fat from sauce. Add salt to taste.

Cool & put into 3 or 4 airtight containers. Label & freeze. Use within 6 months.

Makes 6~8 servings.