I hated stew when I was growing up. How could anyone like boiled meat, potatoes and carrots? But this stew has a bright flavor thanks to a healthy dose of tomatoes and can be made with beef, chicken, pork or lamb. It’s a hot, rich, comfort food that takes about 20 minutes to prepare, then simmers in the oven…
INGREDIENTS
• 1 lb boneless meat (chicken, pork, lamb or beef)
• 1 onion medum
• 2 stalk celery
• 2 carrot
• 2 cup malty beer, wine, hard cider (or veg/chicken/beef stock + 2 tablespoon cider vinegar)
• 14 oz can tomatoes
• 2 tablespoon olive oil extra virgin
• 1 tablespoon flour
• ½ teaspoon thyme
• 1 bay leaf
• 1 teaspoon sea salt
INSTRUCTIONS
1) Pre-heat oven to 350F if baking (which I recommend.) Chop celery, onion and carrot. Cut 1 lb meat into bite-sized pieces.
2) Heat 2 tablespoon olive oil in a dutch oven. Sauté celery, onion and carrot with thyme and bay leaf for about 10 minutes until the vegetables soften and the spices are fragrant.
3) Stir in meat and a heaping tablespoon of flour. Stir til coated.
4) Add 14 oz tomatoes, booze (or stock and vinegar) sea salt, and a pinch of pepper. Bring to a boil.
5) Cover and place in oven (or reduce to a simmer.) Simmer for 1 hour (chicken) – 2 hours (beef) until the meat starts to get tender.
Remove the lid and cook for another 30 minutes. Add liquid if it starts to dry out.
Find more recipes from Steve at hurrayforfood.com
