A recipe is merely words on paper; a guideline, a starting point from which to improvise. it cannot pretend to replace the practiced hand and telling glance of a watchful cook. for that reason feel free to stir your own ideas into this dish. when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you dont like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Directions for: Beef Stew
Ingredients
2 lb(s) of beef short ribs, cut into 2 pieces
3 Tbsp of olive oil
3 onions, chopped
3 carrots, sliced
3 stalks of celery
1 heads of garlic, peeled
3 cup red wine
cup of tomato paste
1 can of beef stock
3 bay leaves
3 sprig of fresh thyme
Salt and pepper
Directions
1. Heat oil in a large pot, season ribs and brown evenly and thoroughly. Remove ribs and reserve on a plate, and then add onions, carrot and celery to the pot. Saut, making sure to scrape up any brown bits on the bottom of the pan until the vegetables are caramelized. Add garlic, wine and tomato paste and stir well. Add beef stock and beef and bring to a simmer, covered, for 2-3 hours, until meat is very tender, and beginning to fall of the bone.
2. Serve with mashed potatoes.
See more: North American, Vegetables, Dinner, Saute, Herbs, Beef, Main, Winter, Slow Cook