To Darn Easy Stew

This isn't just any old stew you know - this one's just too darn easy and boy is it good. I've been making this particular recipe for too long that I care to admit to. It's from a Canadian cookbook by Jackie Eddy called Slicing, Hooking and Cooking that came out in 1980. As Sophia reminded me yesterday morning that's before she was born. Yikes - I'm an old broad. When did that happen?

 
It's one of those "go to" dishes that we never get tired of and it hasn't evolved much over the years either except that yesterday's version was made with pork rather than beef. In fact, I've had this braise made with venison before and I honestly think it would be fabulous with buffalo, since it's such a lean meat and best cooked low and slow. The only advice I can give you other than - follow the darn recipe, is DO NOT cook it in a slow cooker. It just doesn't come out the same, because the flavors get much too watered down. Put it in the oven so you can enjoy the aroma of it cooking. It certainly drove our neighbors nuts yesterday!

The method for putting this pot of glory together is pretty simple - just brown the flour dusted meat cubes really well, being careful not to crowd the pan. Remove them as you go, adding more until each piece has a nice brown color. Then add chopped onion to the pot and cook it till it is soft. Deglaze the pan with some dry Marsala wine, then add golden mushroom soup, red wine and a package of dry onion soup mix, put the meat back into the pot and add the vegetables, cover the pot and into a 275 oven it goes for 4 to 5 hours. Quite honestly, I've found the cooking time varies depending on how big the meat cubes are (we like 1-1/2 inch cubes), and what kind of pot you use. I have an oval cast iron dutch oven that I use and things cook very quickly in it. As a result I lowered my oven temperature after the first two hours because my stew was cooking too quickly, and it was ready for eatin' in 4 hours, but it could have held an additional hour quite easily. Download Too Easy Stew

We had it along with some gorgeous little boiled Yukon gold potatoes but it's great with biscuits too (or both) - that's the big guy's favorite. I'm saving the biscuits for the leftovers. By the way, if you're not in to so many onions, leave out the boiling onions and replace them with mushrooms. Also for those of you who are such purists that you've turned your noses up at the thought of canned and dried soup going into your stew pot - get a grip. Just as there's room in this world for all kinds of people, the same can be said for good food and this is DARN GOOD GRUB so please give it a try before you pass judgment.

Gotta run and take care of my sick husband - yup he's home but he's picked up some kind of bug as a result of burning the candle at both ends. He's not feeling so young at the moment either. I suppose age is relative though - personally, there's nothing that makes me feel younger than spending time with "our girls". It was so great to see Jordyn and Sophia this past week and to have some special girl time together. Sure did my heart good to spend time with Sophia the other night! Talk about a fabulous lady - her parents must be so incredibly proud of her. I know the big guy's with me on this one, but hey you all - and you know who you are - how 'bout all gettin' together for a big reunion dinner sometime during 2010? Wouldn't that be just amazing? The big guy and I'll do the cookin'!

OK - gotta' make a run for tissue and cold medicine and it looks like there's a pot of soup in our future too. Blast it all. The big guy'd do almost anything to avoid putting up those Christmas lights! LOL

Comments

[Mags]

That stew looks so inviting and perfect for cold weather.

Hope your big guy gets to feeling better soon!

[June]

Thanks Mags - I'll pass your good wishes along!

[Sophia Mangalee]

Hope Steve feels better! I'm going to put this one on Sunday's menu and think of you guys as we chow down. Great points on the braising for cooking newbies like me!

[June]

Let me know how you like the stew! It's one of those really simple, quick to prep, delicious hungry man kind of dinners that makes the salivary glands go into overtime as it's cooking!

[Ryen]

A reunion dinner sounds magnificent. :)

[Sophia Mangalee]

OK, so waiting the long hours for this to be done. Couldn't find any "Golden Mushroom" soup so I just used Cream of Mushroom...makes an interesting color when mixed with the red wine! Can't wait to dive in.

[Betty Prewitt]

I haven't tried any new recipes of late so I made this yesterday. It was great!! The two guys took leftovers for today. I have made the Kung Pow Chicken numerous times and also the pork chili chili among others so it was time for new.

I am going to try Coq au Vin tonight. Will let you know the reaction.

By the way many thanks for the peppers - I will have to make the kung pow chicken soon.

Betty

[June]

Betty - so glad you gave this a try. It was one of my "go to" dishes when I was young and single...ok younger! It's just darn tasty stuff. Let me know how you like the chicken after tonight and you're more than welcome re the peppers!

[Betty Prewitt]

Gordy finally tried this last week and he said it was a little thick and suggested that as leftovers it be put over rice.

Betty

[June]

Rice, biscuits or mashed potatoes or even covered with pastry as a pot pie. It's all good. By the way, if you prefer a thinner stew, just add more wine and/or beef broth to thin it out a bit.