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Just started a big (but not as ridiculously huge as usual) batch of beef stew, cribbing off a recipe I found in the Cook’s Illustrated database. I’ve modified it a bit because it called for wine and chicken stock, and I had neither (and it’s really gross out so I didn’t feel like walking all the way to the LCBO).

Ingredients

* 2 packages of lean stew beef, in 1″ cubes
* 2 cans beef stock
* 1/3 c sherry
* 2/3 c water
* 1 large white onion, chopped roughly
* 2 cloves of garlic, minced
* 3 bay leaves (small)
* 1 tsp dried thyme
* 4 med boiling potatoes, cubed
* a bunch of baby carrots
* 1 c frozen peas
* salt + pepper
* 2 tbsp vegetable oil
* 2 tbsp flour
* Worchestershire sauce to taste

Procedure

1. Heat oven to 200 degrees. Heat oil in an oven-proof pot with lid. Toss beef cubes with salt + pepper, then brown in oil. Remove beef to a plate.

2. Cook onion in pot for 4-5 mins until soft. Toss in minced garlic and cook for 30 seconds or so. Add flour and cook until flour is browned. Add sherry and water and bring to a simmer. Scrape up all the bits stuck to the pot.

3. Pour in 2 cans of beef stock, Worchestershire sauce, bay leaves, and thyme. Bring to a simmer. Put meat back in and return to simmer. Put lid on and throw it in the oven for an hour.

4. Add carrots and potatoes and return to oven. Cook for another hour or two, until meat is tender. Stir. Add peas and let stand for 5 mins. Serve w/ crusty loaf.

The house smells awesome.