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Local Beef Stew

October 11, 2010

This stew is an easy fall-winter dish that lends itself to a lazy Sunday of cooking.  The stew meat we bought through our CSA.  Once of the reasons I like the stew meat is that it is an affordable and flavorful way to eat local meat.  The slow cooking tenderizing the stew meat.  To start, toss the cubed meat in some all-purpose flour, about 5 tbsp.  The flour will help thicken the soup.

Stew meat, tossed in flour

With a slotted spoon, scoop up the floured meat, knocking off extra flour.  Spoon the meat into a soup pot with about 2 tbsp. olive oil over medium heat.  Stir occasionally until the meat is browned on all sides.

Browning the beef...

...and its browned!

Add 2 chopped onions, 1 large bunch of chopped celery (about 1/2 lb.), 7 peeled and chopped carrots (about 1/2 lb.), and 2 peeled and chopped parsnips (about 1/2 lb.).  Saute for a 5-10 minutes.  Add 1 quart  jar of crushed tomatoes and 1 quart of water.  Add 2 lbs. chopped red potatoes, 2 sprigs worth of chopped rosemary, and 6-8 sprigs thyme.  Add more water if necessary to cover the vegetables.

The finished stew

Bring the water up to a boil, and then reduce to a simmer.  Add 1 tbsp. salt and pepper to taste.  Simmer for about an hour, until the potatoes are done and the meat is tender.  Add 2 tbsp. red wine vinegar to brighten the flavor of the stock.

A hot bowl of goodness!

Serve with some toasty bread, and enjoy!  You can also use a pint jar to bring the soup for lunch as well!

Little jars of goodness, ready for lunch

This stew is an easy fall-winter dish that lends itself to a lazy Sunday of cooking.

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