|Beef Stew with Sour Cream|
So, that was not the goal for last night's stew.
|Steps 2 & 3: Brown meat - add to stew pot|
To finished the stew, I cooked cubed potatoes on top of the stove, added frozen peas to the stew straight from the oven, so they thawed nicely. Sour cream at the end was the perfect final touch. The stew was so amazingly delicious. My husband loved it, too, which makes it just that much better. Comfort food at its best.
Beef Stew with Sour Cream
Serves 6 to 8
olive oil or bacon fat for browning, as needed
2 onions, in 1/2-inch cubes
3 - 4 cloves garlic, smashed
2 pounds beef stew meat, in 1 1/2-inch cubes
2 green bell peppers, in cubes
3 large stalks celery, sliced
|Steps 4 & 5 add flour to pan, remove to stew pot|
1/2 cup chopped parsley
2 tablespoons Hungarian paprika
1 - 2 tablespoons fresh thyme leaves
1 - 2 bay leaves, depending on size
1 teaspoon sugar to round out flavor
2 - 3 teaspoons salt
freshly ground pepper, to taste
3 tablespoons flour
4 cups water
1 small can (6-ounces) tomato paste
2 pounds potatoes, peeled, about 1 1/2-inch cubes
1 tablespoon salt
2 cups frozen peas
1 1/2 cups sour cream
Have ready a large stew pot or braising pot, with tight fitting lid. Preheat oven to 300 degrees.
|Steps 6 & 7: Add water and tomato paste|
Heat a large skillet over medium heat and add in some oil or bacon fat. Add the onions and saute until they are just translucent. Add the garlic and continue to saute for another minute, until the garlic is fragrant. Remove the onions and garlic to the stew pot. Add more oil to the skillet if needed and brown the meat in 2 or 3 batches (Steps 2 & 3), taking care not to over crowd the pan or the meat will not brown properly. Brown all the meat, removing to the pot with the onions once done. With the last batch of meat (Steps 4 & 5), add in the flour and toss to completely moisten, then remove the meat to the stew pot.
|Steps 8 & 9 all ingredients mixed together, ready to cook|
Just before the stew is done, prepare the potatoes and cook them in water to just cover, with 1 tablespoon of salt until they are tender when pierced with a knife. Drain the potatoes. Remove the stew pot from the oven. Remove lid carefully and add the cooked potatoes and the frozen peas and stir to combine. Allow the peas a few minutes to completely heat through. Stir in the sour cream, garnish with more parsley, if desired, and serve.
My passion is to teach people how to create a harmony of flavors with their cooking, and help pass along my love and joy of food, both simple and exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. Join me at A Harmony of Flavors Website and Marketplace, Tumblr, Facebook, Twitter, and Pinterest. I am also on a spiritual journey and hope you will join me at my new blog, An Eagle Flies.