Simple Beef Stew
Last night, I went to the Artesia, California branch of Lee’s Sandwiches to take pictures of the place. Since I am a regular customer of their vietnamese sandwiches and a great fan of their pocket-friendly prices, I wanted to share a little view of the restaurant here. But what can I say? I came for the pictures and left with four 10-in sandwiches and two 2-ft long baguettes instead. I am certainly not one to resist the aroma of freshly-baked bread! And what goes best with freshly-baked baguette but a steaming, hearty bowl of beef stew? That’s exactly what I had for lunch today~beef stew and bread.
UPDATE:
I am submitting this recipe to HOMEGROWN GOURMET #4: Stews and Casseroles as my first entry to the event hosted by Greedy Gourmet. Michelle is right on the dot with this event! What else to temper the chills of winter but with a steaming serving of stew? What warms the heart more than the aroma of a homemade casserole?
Makes 4 Servings
Ingredients
1 1/2 lbs beef stew meat, cubed
1 cup tomato sauce
1 onion, chopped
2 cloves garlic, minced
1 bay leaf
1 potato, peeled and cut into cubes
1 carrot, peeled and cut into cubes
salt and pepper to taste
water
Procedure
In a deep sauce pot, combine beef stew meat, onions, garlic and bay leaf. Add enough water to cover meat. Simmer until tender, skimming any scum that accumulates on top. Add more water in 1-cup increments as needed.
When meat is tender, add tomato sauce. At this point, beef juice in pot should be around 4 to 5 cups. Continue to simmer, until sauce slightly thickens.
Add potato and carrot cubes. Continue to simmer until vegetables are cooked, and beef stew meat is fork-tender. Mash one piece of the cooked potato in the pot to help thicken the sauce.
Season with salt and pepper. Serve hot with thick slices of baguette.
Beef and Veal Recipes in The CookMobile Archive:
Beef with Mushroom-Cream Sauce
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