Despite my culinary efforts to force winter upon us, our days continue to be fairly warm. Cool weather will soon arrive and we will all be ready. The weather needs to catch up to our taste buds, which have already changed seasons. At our house there is always a big pot of soup or beans on the stove. A big pot of soup on the stove really makes our home warm and cozy, feels like a giant hug as you walk through the door. So today I want you all at Food For Thought: A News Cafe readers to have that same feeling.
Today’s recipe is one I have been asked to share countless times, It was one of the most popular soups ever served at my shop. Depending on the size of your family, I suggest you make make a big batch, perhaps doubling this recipe to freeze and enjoy half for a later date.
Andrea’s Beef Stew
1/4 cup olive oil 1 1/2 pounds stew beef, cut into 1-inch pieces 6 large garlic cloves, minced 8 cups beef stock homemade or canned 3 tablespoons tomato paste 1 tablespoon sugar 1 tablespoon dried thyme 1 tablespoon Worcestershire sauce 2 bay leaves 2 tablespoons (1/4 stick) butter 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups) 1 large onion, chopped 3 ribs celery, chopped 1 cup cut green beans 2 cups 1/2-inch pieces peeled carrots 2 tablespoons chopped fresh parsleyHeat oil in heavy large pot over medium-high heat. Add beef and brown on all sides, about 5 minutes. Add garlic, onions, and celery. Sauté. Add beef stock, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally. Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves if you choose to, but at our house we get a ‘prize’ if we get a leaf in our bowl. Serve in warm bowls with a generous slice of cornbread or a freshly baked biscuit.
Enjoy!
Andrea Charroin was a trained baker and pastry chef in San Francisco before she and her family moved to Redding nine years ago. After falling in love with Redding’s downtown, Andrea and husband Westley opened a little pastry shop, Rene-Joule Patisserie, across from the Cascade Theatre. For the three years Rene-Joule was in business, it was renowned for making everything from scratch, using the best ingredients and keeping with a seasonal menu. To this day, Andrea is asked about her Marathon Bars, Orange Twists and sourdough bread.
Copyright 2008 Andrea R. Charroin. Visit my blog at bakerslove.typepad.com.
