We love beef stew at The Tree House. It is always a winner at our table. Still, it is nice to change things up sometimes and keep everybody from getting board with the same old stew. (Although my "same old stew" is pretty dang good, If I do say so myself.)
By changing the spices and veggies in a basic stew recipe, a whole new dish takes shape in no time.
For this stew I cubed and cut the excess fat off of 1 lb of cross-cut beef shank. (VERY inexpensive cut, but needs a bit more time when cubing to remove the fat from within the meat and make things leaner.)
I browned the beef cubes in a large dutch oven, then removed the meat to a plate before deglazing the pot with a small can of V-8 juice, taking up all the delicious brown bits off the bottom of the pan. I added 1 cup of water to the pot as well, and seasoned with : 3/4 teaspoon cinnamon, 3/4 teaspoon coriander, 1/2 teaspoon cumin, 1 teaspoon of curry paste, and red pepper flakes for some kick (add a pinch and first, and adjust to your family's own taste.)
Into the pot went 1 cup each cubed butternut squash and carrots chopped the same size and the broth and veggies boiled until the squash and carrots were tender (less than 10 minutes for me.)
While the mixture was at a boil I added a slurry made from one heaping tablespoon of cornstarch mixed with and equal amount of cold water - add this slowly, you may not need it all to thicken the mixture to the desired consistency.
Finally the beef was added back to the pot, along with some fresh shredded spinach (get those veggies in there where ever you can, right?) and the beef heated through.
I served the stew in a well of Quinoa prepared according to package instructions, with flatbread along side.
The stew was warm with spice and rich and complex for being so quick cooking. Well-received by The Hub, who went back for seconds too!
By changing the spices and veggies in a basic stew recipe, a whole new dish takes shape in no time.
For this stew I cubed and cut the excess fat off of 1 lb of cross-cut beef shank. (VERY inexpensive cut, but needs a bit more time when cubing to remove the fat from within the meat and make things leaner.)
I browned the beef cubes in a large dutch oven, then removed the meat to a plate before deglazing the pot with a small can of V-8 juice, taking up all the delicious brown bits off the bottom of the pan. I added 1 cup of water to the pot as well, and seasoned with : 3/4 teaspoon cinnamon, 3/4 teaspoon coriander, 1/2 teaspoon cumin, 1 teaspoon of curry paste, and red pepper flakes for some kick (add a pinch and first, and adjust to your family's own taste.)
Into the pot went 1 cup each cubed butternut squash and carrots chopped the same size and the broth and veggies boiled until the squash and carrots were tender (less than 10 minutes for me.)
While the mixture was at a boil I added a slurry made from one heaping tablespoon of cornstarch mixed with and equal amount of cold water - add this slowly, you may not need it all to thicken the mixture to the desired consistency.
Finally the beef was added back to the pot, along with some fresh shredded spinach (get those veggies in there where ever you can, right?) and the beef heated through.
I served the stew in a well of Quinoa prepared according to package instructions, with flatbread along side.
The stew was warm with spice and rich and complex for being so quick cooking. Well-received by The Hub, who went back for seconds too!
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