Steaming, choice of hearty beef stew with cumin seeds for the cold winter evening or Sunday afternoon
Stews are a very unique dish for several reasons. You can add the staple ingredients such as onions, potatoes and carrots. There is so much freedom to this dish you can add different herbs and other vegetables that will make yours. I use salt, pepper and flour in my stew to dredge the stew meat, and then I sear the meat to stew before starting to braising, which is a low and slow cooking. This will help thicken the stew and also give the flavor. I'll give you a very detailed cooking instructions. This will be an easy recipe to follow without much Preparation and cooking in the kitchen. The afternoon is yours to do with what you want and dinner will be served on time, and will be a meal everyone will enjoy.
This recipe has a slightly different twist to it. I added the cumin seeds to the stew. I am sure you are probably wondering why? I like the taste of cumin, and it has the flavor of Mexican stamp, or as I like to say Texican. I'm sure Texas and I love Tex-Mex food. I thought I'd take my stew recipe and add some zap to it again. Cumin can be omitted if you do not care about the flavor thereof, because it is very distinct.
List of ingredients:
3-4 pounds of stew meat cut into cubes Bite Size
1 1 / 2 c flour All Purpose
1 tsp soup. salt
1 / v. 2-1 Tea or black pepper to taste
1 / 4 c of canola oil
4-6 potatoes Russet function of the size you want 2-3 cups large potatoes, diced, and the skin may be left on if you wish. There will be more rustic.
3 carrots cut into thick slices, but UN-washed peeled if desired
1 large sweet yellow onion, diced
1 small can corn, drained
2-3 cloves garlic, minced
1 cup Red Wine, your choice, I think a good merlot is the best, and would be better served with the dish:)
1 bay leaf
2 1 / 2 liter beef broth Bouillion or mixture of beef and water
V. 1-2 Tea cumin seeds, or you can use ground, but consume less about 1/2-1 c. Tea
1 tsp Tea. chopped cilantro for garnish
Serves 6 to 8
Lets make Stew:
1. Heat your large braising pan or pot over high heat to med med.
2. Take your stew meat and season with salt and pepper and / brush the dredge in flour.
3. If your skillet is hot, add oil and heat oil for about 20-30 seconds, then add your meat stewing and get a good browning capacity.
4. Take your wine and add it to this stage but do not fire so that not Blaze you.
5. Reduce the wine mixture of 1 / 2 or 3 / 4, then add your onions and garlic until they are translucent.
6. Add carrots, potatoes, beef broth, cumin, sweet corn, and bay leaves at this time.
7. Put the lid of the saucepan, then reduce to simmer. You'll simmer for about 1-2 hours or until your carrots are done. When the carrots are done the dish is fully cooked.
8. Once done, you can add the cilantro for garnish if you want to give him the extra added flavor of Texas.
9. Remember to remove bay leaf.
This meal is excellent served with jalepeno cornbread, or corn bread soft. I hope you enjoy this stew on Sunday afternoon, or do so on a cold winter night, as I have, and with many friends. It's a dish handy for Finally when you want to spend more time outside the kitchen.
Chef Shelley Pogue, a Cum Laude, Le Cordon Bleu graduate and Research and Development Manager Sales and Marketing Vertical, San Ramon, CA.
Article Source: http://EzineArticles.com/?expert=Shelley_Pogue
About the Author
Chef Shelley Pogue is a Le Cordon Bleu graduate from The Texas Culinary Academy located in Austin, Texas. Chef Pogue graduated with honors of cum laude with a GPA of 3.71. Shelley went to work for The Hills Fitness Center in Westlake Hills after graduation and stayed the for one year as the Executive Chef. She then left The Hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. CHef Pogue is currently developing sauces and meal concepts for large retail markets in the US. Chef Pogue lives in Austin, TX, and is also a personal chef and caterer, and also working on developing a recipe and cook book.
http://chefshelleypogue.com
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