for your tummy
It's no secret that my man can cook. He has this little recipe book that he keeps notes in; Jed's that serious about his fixin'. So, I had to ask special permission to peek into his sacred tome and publish this delicious stew recipe, which we've been enjoying for the past two nights... It's a fantastic holiday dish, and serves a small dinner party of 4-6 people. Also, stew makes great leftovers because the ingredients "get to know each other" more the longer they sit together. Stew (Meat + Potato Version) Prepare this recipe in a dutch oven (we use cast iron). During preheating, put a shallow roasting pan on the bottom rack to catch inevitable drips. The total baking time is 2 hours, though the longer it goes the more tender the beef becomes. Ingredients: 2 tbsp butter 2 medium onions, chopped 2 tsp fresh thyme leaves S+P (that's his shorthand for salt and pepper) 6 potatoes (2 thinly sliced to help thicken stew, 4 halved to add soft bite) 3 cups chicken stock 1/2 tsp Worcestershire 8 medium carrots (sliced diagonally, not too thinly) 1/4 cup pearly Barley (aka pearl barley) 1/4 cup heavy cream 3 lbs cubed stew beef Preparation:
- Preheat oven to 325°F
- On stove top, melt butter in Dutch Oven.
- Add onions. Soften but do not brown.
- Stir in meat, thyme, S+P to taste. Once mixed, continue to next step.
- Add in 2 potatoes (sliced thin), chicken stock and Worcestershire. Stir, then go on.
- Add 4 halved potatoes (for soft bite), cover, and bake for 1 hour.
- Stir in carrots, barley, and cream.
- Bake until tender; about 1 more hour (can go longer).
- Serve with hearty bread.
Enjoy! If you want to see other Herzog creations, just visit the Photos page. Please comment with questions and I'll ask Jed for the answers.