Commissary Stew

Servings: 2

 

 

Ingredients:

 

1 pound stew beef, cut in 2” chunks

 

1 Tablespoon bacon fat or oil

 

3 Tablespoons flour

 

¼ teaspoon freshly ground pepper

 

¼ teaspoon salt

 

2 large potatoes, cut in 2” chunks

 

1 large onions, cut in large wedges

 

2 large carrots, peeled and cut in pieces

 

2 cloves garlic, peeled and smashed

 

3 large stalks of celery, with leaves. chopped

 

1 quart water, chicken or beef broth

 

½ Tablespoon apple cider vinegar

 

1 bay leaf

 

1 4” sprig of rosemary

 

4 2” sprigs of thyme

 

 

Additions:

 

2 parsnips, peeled and cut in pieces

 

1 leek, cleaned and sliced in pieces

 

1 rutabaga, peeled and cut in wedges

 

1 turnip, peeled and cut in wedges

 

¼ teaspoon red pepper flakes

 

 

Garnishes:

 

Paprika

 

Fresh Thyme leaves

 

Bacon crumbles

 

 

 

Process:

 

Heat large Dutch oven over medium heat.

 

Add fat and allow to heat.

 

Create a dredge with the flour, pepper, and salt.

 

Dredge all of the sides of the meat in the flour.

 

Add the pieces of meat to the hot Dutch oven.

 

Sear all sides of the meat. Remove and reserve in a clean bowl.

 

Add onions (and leeks if chosen) to the Dutch oven and saute until they begin to become transparent.

 

Add celery and continue to saute until tender.

 

Add any remaining flour and stir for 2-3 minutes or until the flour is golden.

 

Add chosen liquid and vinegar

 

Add garlic, potatoes, carrots and any chosen additions.

 

Bring to a boil and lower to a simmer.

 

Allow to simmer until the potatoes are fork tender.

 

Add meat.

 

Place herbs on top of the stew. Stir gently.

 

Simmer for two and a half to three hours or until the meat is tender, stirring occasionally. If the stew becomes too thick, add more liquid. Do not allow the stew to go dry.

 

When done, remove bay, rosemary and thyme.

 

Plate, garnish and serve.