Sunday, July 1, 2012

Put a Lyd on Beef Stew

I can always count on soup or stew as a great way to squeeze in more veggies.  I've posted a version of my Beef Stew before, but it's ever evolving.  I liked this combo, in which the veggies steal the show, tender and delicious!  (You can even leave the meat out all together, although I think there's a sacrifice in flavor.)  I tried asparagus this last time and LOVED it!  Just don't over cook.  Delish!

Lyd's Tip:  Don't limit yourselves to just these veggies- clean out the crisper and use what you have on hand- that little old bell pepper past it's prime or the wilty celery discover new-found vitality in soup. :) (I'm not recommending "rotten veggies" to enhance your soup... you know what I mean. :)  Throw in tomatoes, celery, squash, eggplant, broccoli, ANYTHING!
Lyd's Tip: This is one of those meals where the "meal kits" I mentioned really come in handy because there is so much chopping.  Saves a lot of time if you do it before hand.

Put a Lyd on Beef Stew (By Lyd)
Slow cooked beef roast (with drippings) or Sunday roast left-overs EASY! :)
1/2 cup olive oil
1-2 tsp minced garlic
4-6 potatoes, peeled and sliced
8 carrots, peeled and sliced
1 onion, chopped
2 large yams, peeled and sliced
1 bunch asparagus
1 tsp ground thyme
1/2 tsp sage
1 tsp each onion and garlic powder
Fresh chopped parsley
1 cup flour (you can even use whole wheat if you want)
2 quarts water with beef bullion or beef stock
salt and pepper to taste

In a large stew pot, pour and heat oil.  Add garlic, potatoes, carrots, onion, and yam.  Add meat and drippings.  Stir and simmer for about 5-10 minutes until veggies are tender.  Add asparagus (they cook faster so you might want to wait a bit longer).  Add parley and seasonings and flour; stir to coat.  Slowly add beef stock.  Bring to a boil so flour with thicken.  Season further to taste.  Serve nice and warm on a rainy day.
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1 comment:

jess and seth said...

Oh, asparagus--delish! You are making me crave some right now. What a good idea in a stew!