Recipe to beat life's pressures
Here's a dish to fortify and help you in today's stressful economy. Take a deep breath and let us lead the way with the nourishment and comfort of a hearty meal ...
Imagine the aroma of a delicious beef stew wafting through your kitchen and living room. Your taste buds won’t be able to wait. There is no big secret to it. Just follow the directions and give yourself a couple of hours. We're not scientific about the details to the recipe, but follow our lead and you'll get the idea. It’s better than good eats. The Mixed Stew has arrived. Enjoy!
What you will need:
1 large stock pot with lid
1 long wooden spoon
1 tablespoon vegetable oil
2 garlic cloves chopped fine
1 large yellow onion chopped fine
2 large ripe tomatoes—chopped small
1 tablespoon chopped cilantro
½ cup chopped celery
1 cup carrots, cut into large 1/2-inch chunks
1 cup potatoes, cut into large 1/2-inch chunks
2 lbs--beef short rib cuts—cut into single rib portions
5 cups water
1 tablespoon flour
Cooking and directions
Start pot off on medium high heat with vegetable oil. Add chopped garlic, onion, and celery. Sauté them in heated oil until they are almost translucent. Place short ribs in pot and let them sit for a few minutes until browning occurs. Add water and chopped tomatoes. Bring pot to a rapid boil and reduce heat to medium or medium low. Cover pot. Let the meat braise for at least one hour. Stir the pot occasionally. After an hour, add the cilantro, carrots, and potato cubes (and more celery if you wish). Leave on low heat for another 45 minutes to an hour so that the large cubes can cook. When the vegetables are tender, stir in flour to thicken the sauce. The beef ribs will be tender. Serve it up hot and yummy. Add salt and pepper to taste.
Here's a dish to fortify and help you in today's stressful economy. Take a deep breath and let us lead the way with the nourishment and comfort of a hearty meal ...
Imagine the aroma of a delicious beef stew wafting through your kitchen and living room. Your taste buds won’t be able to wait. There is no big secret to it. Just follow the directions and give yourself a couple of hours. We're not scientific about the details to the recipe, but follow our lead and you'll get the idea. It’s better than good eats. The Mixed Stew has arrived. Enjoy!
What you will need:
1 large stock pot with lid
1 long wooden spoon
1 tablespoon vegetable oil
2 garlic cloves chopped fine
1 large yellow onion chopped fine
2 large ripe tomatoes—chopped small
1 tablespoon chopped cilantro
½ cup chopped celery
1 cup carrots, cut into large 1/2-inch chunks
1 cup potatoes, cut into large 1/2-inch chunks
2 lbs--beef short rib cuts—cut into single rib portions
5 cups water
1 tablespoon flour
Cooking and directions
Start pot off on medium high heat with vegetable oil. Add chopped garlic, onion, and celery. Sauté them in heated oil until they are almost translucent. Place short ribs in pot and let them sit for a few minutes until browning occurs. Add water and chopped tomatoes. Bring pot to a rapid boil and reduce heat to medium or medium low. Cover pot. Let the meat braise for at least one hour. Stir the pot occasionally. After an hour, add the cilantro, carrots, and potato cubes (and more celery if you wish). Leave on low heat for another 45 minutes to an hour so that the large cubes can cook. When the vegetables are tender, stir in flour to thicken the sauce. The beef ribs will be tender. Serve it up hot and yummy. Add salt and pepper to taste.
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