Winter Stew
- -1 lb lean stew beef
- -1 lb pork loin, cubed
- -Flour
- -Olive oil
- -Mushrooms (canned are fine)
- -Two to four (depending on size) of each, chopped - Garlic cloves (minced); Onions(reserve one whole, unpeeled); Carrots(reserve one whole, unpeeled); Celery (reserve one whole, unpeeled); Potatoes(I prefer red and don't peel); Turnips; Beets
- -beef base (I use Minors)
- -Parsley (dried, moderate handful)
- -Dill (dried, approx 1 TBLS)
- -Sage (dried, approx 1 TBLS)
- -Frozen Peas
- -Pepper to taste
- Sautee onions, mushrooms and garlic in oil. Dredge meat liberally in flour, add to sauteed mixture, brown, cover with water plus approx 2 inches, add appropriate amount of beef base to taste (approx 1 tbl/quart water, seasonings and reserved whole, unpeeled vegetables (I wrap mine in cheesecloth for easy disposal). Bring to a boil, reduce to simmer 1-2 hours. Add remaining chopped vegetables, cook 45 mins to 1 hour. Remove whole, reserved vegetables and discard. Add peas about 10 minutes before serving - serve with warm, crusty bread - as with most stews, better the next day.
lean stew beef, pork loin, flour, olive oil, mushrooms, four, base, dill, sage, pepper
Taken from www.epicurious.com/recipes/member/views/winter-stew-50072460 (may not work)