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April 28, 2007

Phos Stew

Yay! Another drool-inducing recipe from Phos! ...

"Seems odd to be discussing stew as the weather becomes warmer but it is one of my favorite dishes for any season.

Stewing may be done in the oven, but I think the burner is more efficient so I prefer to use the top of the stove. This is a very flexible dish. It is another that is great for leftovers and can be all vegetarian, beef, chicken - just about anything that would benefit from slow cooking."


Beef Stew
2 Sticks of celery
2 Medium Carrots
1 Small Onion
1 Lb Beef Stew Meat
1 Can New Potatoes
2 Tbs Pearl Barley
1 Qt Beef broth
1 clove of garlic crushed slightly
1 Tbs Olive Oil

Rough chop 3 stks of celery (including the green leaves), carrots, and onion. Toss in bottom of 4-6 quart pan, add garlic and oil - bring heat to low. Sweat the veggies until the onion goes translucent, then add the barley and meat. Add a dash of salt and pepper . Pour in the beef broth and the new potatoes and bring pot to simmer (about 180F). Allow to simmer for two hours or until meat is soft.

As with all cooking keep an eye on the pot, I like the vegetables with a bit of a crunch so like to pull the stew prior to them getting too soft.

I don’t generally use a lot of thickener, but if you wish you can put a tablespoon of whole wheat flour and 2 tablespoons of water in a small covered container and shake until they are thoroughly mixed (unless you enjoy raw flour dumplings in your stew!). Add the flour/water mixture and bring the pot to a boil, stirring to blend the flour. Allow stew pot to cool a bit before serving, this will allow the meat to reabsorb some of the liquid that cooked out.

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