Yes, I realize that my modus operandi is to post new drink recipes while keeping my domestic side happily hidden from you. But I made this stew for Kelley when she was here and can’t remember whether I gave her the recipe. Then I realized, you might like it, too.

There are several variations as I’ve noted below, but two things remain constant. First, it is a delicious broth, and whenever I get a cold this is my preferred “home remedy” I try. (Yep, even before chicken noodle soup.) Second, every single Pern fan I’ve introduced to this stew agrees that this is what they thought of when they read about Brekke’s broth.

3 lbs. sirloin or pot roast, cut into 1-inch cubes
2 T. olive oil or shortening
4 medium potatoes, peeled and chopped into bite-sized pieces
2 stalks celery
1 large white onion, coarsely chopped
2 medium carrots, chopped (optional)
2 1/2 T. salt
1 T. pepper
2 1/2 T. chili powder
2 1/2 T. prepared yellow mustard (not dijon)
3 cloves garlic, finely minced
4 bay leaves
1 1/2 t. thyme
4 T. flour
6 cups water

Directions
1. Using a dutch oven, brown meat in olive oil or shortening over medium heat.
2. Make a slurry from the spices, flour and 1/4 cup of the water by shaking together in a sealed container. Add it – and the rest of the water – to the pot.
3. Stir in celery, onions and carrots (if using). Simmer 1 hour, covered.
4. In separate pot, boil potatoes in lightly salted water. Drain.
5. Add potatoes to stew and simmer an additional 30 minutes or until meat is tender.

Variations
1. Oven-cooked stew: Skip the 1 hour of simmering in step 3. Cook potatoes separately, then add them to the stew. Transfer to 200 F. oven and cook, covered, for 2 1/2 hours.
2. Slow-cooker stew: Same as oven-cooked stew, except put mixture into crock pot and cook on low for 6 or more hours until meat is tender.
3. Pot roast: Do not dice meat before browning in oil on stove top. Omit all vegetables. Divide remaining ingredients in half and pour over roast. Cook, covered, in 200 F oven for 4 hours OR in crock pot set on low for 6 hours until desired doneness.

If you make it, let me know what you think!

Wednesday, October 29th, 2003, 9:18 am   |   Food Bites  |  RSS feed Comments and pings are currently closed.