Archive for May 8th, 2009

 I had a boneless top round beef roast in the freezer waiting to be cooked so today I decided to make a beef stew using some ingredients that I already had on hand. It is similar to Swedish Kalops(pork) but I used beef  in this recipe and I added mushrooms and tomatoes for a different variation and it was absolutely delicious!

Here’s a challenge for you. Using beef or pork, saute some onions, brown the meat and then use your imagination with the ingredients you have on hand to come up with your own stew recipe – it’s too easy!

Ingredients:
Serves 6

• 2 lb. top round boneless beef roast
• 1 leek
• 1 small can sliced mushrooms
• 3 T beef bouillion (Better than Bouillion)
• 2-3 carrot
• 2 small tomatoes
• 3 bay leaves
• 3 C water
• 1/2 C cream or creme fraiche (add before serving)
• 1 tsp black pepper 

Do this:

Trim fat and cut beef into 1 inch pieces and  place in hot oil using a dutch oven until browned using 1 T syrup to enhance the browning process. While the meat is browning sauté onions until translucent in frying pan then add drained mushrooms and cook with onions for a few more minutes.  

Peel the carrots and tomatoes, cut into small pieces and add to stew along with the leeks, mushrooms, bouillion, pepper, water and bay leaves. Simmer for 2 hours.

Remove bay leaves and stir in the cream. Thicken with Wondra flour and serve with mashed or boiled potatoes. 

Chop leek and sauté in butter until translucent. Add the drained mushrooms and sauté an additional few minutes

Cut beef into small pieces and brown in dutch oven. Add 1 T syrup to help with the browning.

Peel, slice and chop tomatoes and carrots. Add all remaining ingredients with the exception of cream

Simmer for 2 hours until meat is tender. Add the cream after removing bay leaves and thicken slightly with Wondra flour