After having the beef ribs I knew that I would definitely be getting the beef stew meat that was BOGO at teeter. It was between that and few other cheapo cuts of meat and the beef stew and london broil cuts took the cake. The stew was easy peasy, here we go:
~1 ln stew meat
1 large sweet potato
2 large carrots
3 large celery stalks
1 large can of diced tomatoes
1/2 large sweet yellow onion
6 cups beef broth
4 small garlic cloves
Cut up carrots, celery, sweet potato, and onions into the same sized pieces. Slice or chop garlic, your call, I sliced. In a heavy bottom soup pot add a little bit of EVOO and stew meat. Brown on all sides – salt and pepper while you are doing this. Remove meat from pot and set aside. Add in the cut up vegetables, garlic, and more salt and pepper. Cook for about 5 – 10 minutes. Add stew meat back into the pot along with broth, tomatoes, rosemary, and thyme. Season to your preference. Bring to a boil, reduce to a simmer, cover, and cook for 1 hour. Stir occasionally during the hour. After an hour remove the lid and continue occasionally stirring and let simmer for another 45 minutes. Once your timer goes off you are good to go.I just had my first serving of this for lunch and it was good! I will add a little more pepper to it next time around and probably some cayenne. The sweet potatoes give it a bit of a sweet taste so I will add something to counter it, still very yummy and totally hit the spot.
Next up is the london broil. Now for those of you unfamiliar with this term / cut of meat let me share some tidbits with you. According to google ‘london broil’ originally was a method of cooking not a cut of meat. Interesting right? Especially since the slab I bought said ‘london broil’ on it. Riddle me that. It was magnificently cheap. I got a 2lb piece of beef for about $7. Woo! It is a tougher cut of meat though and needs some TLC. I cooked it up like a steak to have a steak and egg breakfast on Sunday and it was pretty good, a little undercooked but still yummy.
For the rest of the meat we marinated it and broiled it in the oven. The process was as follows:
Marinate meat for 30 minutes. Feel free to poke with a fork to make sure the marinade really gets in there. Position your over rack at its closest position to your broiler. NOTE: Some broilers are on the top and some are on the bottom, figure this out first before doing anything!!! (we put it on the top when our broiler was on the bottom, aka when we realized we didn’t adjust the time and ours were over cooked) For a medium rare steak place the steaks on a baking pan lined with tin foil on the rack closest to the broiler (do not preheat oven) cook for 6 minutes with the broiler on high, flip and do another 6 minutes. Remove the steaks and let rest for 5 minutes.
Q: Share a link to your most recent new recipe attempt /creation.
Q: How do your eating habits change with the seasons?
– I’ve noticed I’m all about soup and now stew!!