Monday, March 24, 2008
Beef Stew
Stew is a great way to use up lots of random ingredients in the fridge. We also got a great deal on some stew meat. This stew will last about a week in the fridge.
-3 lbs beef, cubed (tough cuts are fine)
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
-6 carrots, peeled and chopped
-6 ribs celery, chopped
-1 can chick peas
-8 unsweetened whole dried apricots
-2 tb dried pomegranate seeds
-1 onion, diced
-1/2 cup brown rice (for thickening)
-2 cans diced tomatoes
-2 cups leftover tomato sauce
-1 tb ground ginger
-2 tb ground fennel
-2 tb ground coriander
-salt and pepper to taste
Brown the beef, then add all of the other ingredients. If the liquid does not cover the ingredients, add enough water just to cover. Stir well, bring to a boil, then reduce to a simmer, uncovered. Simmer for 2-3 hours, stirring occasionally. Serve alone, or with a side of roasted butternut squash.
Labels: beef, carrot, dinner recipes, homemade, squash, stew
# posted by Alexis @ 9:09 PM 
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