Hello everyone, remember me? I know, its been awhile. No, my blog is not dying, so for all you shaking your head’s out there, stop it right now!! Rather, I’ve just been really busy with classes and such. I had two huge assignments due today and yesterday, and we’ve now started newsroom days for radio, which complicate things a tad more
But enough with my complaints! Lets get on to what you actually want to read about…
Okay, so at this point I’ve finally accepted that the cold fall weather is here to stay. Ever since the Halloween blizzard, it’s like some signal went off in my brain making me crave only two things: chili and stew. Not having made anything decently healthy for awhile, I thought making my mom’s homemade recipe for the latter would be a great way to get my protein and veggie intake. A more important factor contributing to this decision was that I forgot my grocery list when I went to the store (never a good mistake), and stew is a very good improvisation “I don’t know what the hell I’m buying” dish.
My dear roommate Brittany also coincidentally decided to make stew last night. Bubbling away on the stove, our stews brewed and sizzled – creating a symphony of smells in our cramped kitchen. Though the cooking time on a recipe like this is rather long (see instructions below, don’t plan on making this in a rush!), it turned out to be worth it in the end. My improvised recipe ended up making five servings of warmth and love. It pains me a bit to type this post, since I’ve now had stew for two meals in a row and am kind of sick of the thing. Perhaps I’ll move on to chili next and leave my leftovers in the freezer for a bit…
Homemade Beef Stew
– 2 tablespoons olive oil
– 500 g stewing beef (basically beef cut up in squares at the grocery store, it’s amazingly cheap)
– 1 onion, chopped
– 2 cups beef broth, water or a combination of the two
– 4 carrots, sliced
– 2 large potatoes, diced
– 1/4 cabbage, chopped
– 1 zucchini, sliced
– 1 teaspoon dried thyme
The instructions for this one are pretty simple: fry meat with oil until brown. Once browned, add onion and pour 1 cup of the liquid over the meat. Bring to boil and let sit simmering for 45 minutes, or until beef is tender. Add carrots, potatoes, cabbage and remainder of liquid. Let cook for 20-30 minutes. Within the last 5 minutes of cooking, add zucchini. Sprinkle with thyme and serve. Enjoy!