St. Patrick’s Day Treat – A hearty stew!
St. Patrick’s Day is around the corner! Nothing like a great stew to start celebrating!
My son, Drake (who couldn’t look anymore Irish while cooking!) chose to make a stew for his Food assignment over March Break. His biggest challenge? How to cut onions without tearing up (yes…I purposely forgot to mention the cold water soaking method just to watch him handle it :D).
Even Chase, our English Shepherd joined in with his doe, begging eyes…I DARE you to resist those eyes!! 😉
Source: Choice Menus – An easy Guide with Recipes for Healthy Everyday meal Planning,
by Marjorie Hollands & Margaret Howard, published in cooperation with Canadian Diabetes Association
This savoury beef stew will be welcome on a cold blustery day. Cooking for one? Individual portions freeze well.
- ¼ cup all purpose flour (50 mL)
- ½ tsp salt (2 mL)
- ½ tsp each: paprika and dried thyme (2 mL)
- ¼ tsp pepper (1 mL)
- 1 ¼ lb lean stewing beef (625 g)
- 1 tbsp vegetable oil (15 mL)
- 1 ¼ cups water (300 mL)
- 1 bay leaf
- 4 small potatoes, cut into wedges
- 3 small onions, cut into wedges
- 1 medium carrot, sliced
- 2 cups sliced mushrooms (500 mL)
- Combine flour and seasonings in plastic bag. Trim and discard all visible fat from beef. Cut beef into 1-inch (2.5 cm) cubes. Lightly toss beef in seasoned flour; reserve excess flour.
- Add oil to 6 cups oven-proof casserole; stir in floured meat. Bake, uncovered, in 450°F (230°C) oven for 30 minutes; stir once.
- Reduce oven temperature to 350°F (180°C). Combine water, onion soup mix, reserved flour and bay leaf. Pour over meat.
- Bake, covered, for 1 hour; stir once. Add potatoes, onions, carrot and mushrooms and ¼ cup (50 mL) water, if needed. Bake, covered, for about 45 minutes or until meat and vegetables are tender. Discard bay leaf.
Makes 6 servings.
Preparation: 20 minutes
Cook: 2 ¼ hours