Day 49:
Today I was in charge of beef stew for lunch tomorrow to go in the bread bowls. I started out by trimming all the silver skin and fat off a 16-17lb chuck roast. That took me quite a while, and I'm proud to say that I didn't cut myself once!
After it was all trimmed, I cut it up into cubes for the stew. I seasoned it with salt and pepper and browned all the pieces in a cast iron pan and moved them into a hotel pan. I sauteed my onions and garlic and added those to the beef as well. I deglazed my pan drippings with some red wine and added my stock, bay leaves and thyme and poured all that over my beef.
I also had some quartered gold potatoes and onion slices set aside, they wouldn't be needed for a while in the cooking.
After that was all ready, I checked the time and knew I wouldn't have time to get it cooked completely so I packaged it up and put it in the fridge to start first thing in the morning. It would need to simmer for an hour, have the potatoes and carrots added and cook for another hour and then have the peas added at the very end.
Rex was worried about getting the liquid hot enough to start simmering so he asked me if I wanted him to put the stew in first thing when he got there in the morning and I told him that would be great.
I will finish the stew up tomorrow and serve it with the bread bowls. It looks really good and really hearty.
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