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Monday, January 26, 2009 1. Put the stew meat in a ziploc or a container, add a couple tablespoons of flour, and salt & pepper to taste. Shake or stir to coat flour. 2.Heat a tablespoon or two of olive oil in a large stockpot. Add garlic paste and meat. Cook stirring a bit till meat is browned. 3. Add stewed tomatoes and 1 or 2 cups of water plus the appropriate amount of bouillon. (Depends how much stew you want, exact amounts aren't really necessary.) 4. Seasonings: If you have Worcestershire sauce, add a couple of slugs of that. If you have a bay leaf, add one. Add a teaspoon or so of oregano or marjoram or a little of both. If you have onion powder or something like that you can add a bit for flavor, since you don't have onions. 5. Bring to a boil, then reduce heat, cover and simmer for 1 to 1.5 hours. 6. Add peeled, diced potatoes. 7. Slice up 2-3 stalks of celery and add that. 8. Add some green beans chopped into 1-inch lengths if you have them still. 9. Turn heat up and bring to a boil, then reduce heat, cover, and simmer for 10-15 minutes, till potatoes are fork-tender. 10. If you want to add frozen or canned corn and frozen peas, however much you want, you can do that and cook for five more minutes. Season to taste with salt and pepper. posted by SAJ | 12:25 AM |
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