I love soups, you probably know that, but I REALLY love stews. They are so thick, hearty and filling. It's the perfect winter meal. Tonight it was beef stew ????. The men in my house were so excited. Here's how I make mine.
2-3 pounds beef rump roast
⅓ cup canola oil
Heat oil in Dutch oven. Here's the lodge dutch oven I use, link.While it's heating, cube roast into ½ inch cubes. I cut as much fat out as I can, trying to be healthy. Make sure oil is very hot and add beef. Sear beef and add ⅔ cups flour. Mix well and cook about 5 to 10 minutes. This will cook out the flour taste. Add 1 gallon water, 1 yellow onion chopped, 2 cups chopped celery, 3 tablespoon minced garlic, 4 Bay leaves, 1 teaspoon thyme, salt and pepper to taste. Let this simmer over medium heat at least 2 hours. It's what helps to make that cheap roast nice and tender.
I don't use beef stock to my soups or stews, boiling it with the onions, celery, garlic and spices gives it plenty of flavor.You can see in one photo what the side of your pan should look like after it's reduced. Those lines on the side of the pot are what you want. Reduction creates the best flavor!! To this add 6 cups cubed red potatoes. I was them well and leave the skins on. Also add 2 cups chopped carrots and 1 cup chopped celery. Continue to dinner until potatoes are tender. I served ours with a honey oat bread, the recipe is on a previous post.