Sunday, December 14, 2008
Beast Stew - Sunday 12/14/2008
This year I've been making a real effort to cook ahead most Sundays or Mondays. The beginning of every week seems to be so hectic, and it's great to know there are a few fresh homemade meals to start it out.
It's probably a little silly in this day and age and in a household without kids, but when I cook, I often feel like I'm doing something important. Engaging in an activity that people have pretty much always needed to do, and which I have the luxury of having fun with.
Cooking is the very definition of the sum being greater than the total of the parts. No one would sit down to eat a bowl of flour, a cup of sugar and stick of butter, but offer Scotch shortbread and it's a whole 'nother story.
For this beef stew, I basically followed the recipe from The Joy of Cooking. Next time I might make it more soupy and a little less stewy, just because we like broth.
I used my deep cast iron pan and it came out really well. Used 2 cups of beef broth and 1/2 a cup of red wine, and then added maybe another cup of broth along the way.
It takes a long time. About an hour prep because you have to brown all the stew meat in batches. Then cooking time is about 3 hours beyond that.
I'll do this again, but not as often as our simple chicken soup, just because the soup only takes about an hour and a half.