Or Beef and Orange Stuff Stew
Carnivorous. Serves sixish. Or two people for three or four meals.
Ingredients
- 2 lbs gristly beef/stew meat cut into 1-2 inch chunks
- 2 tbsp oil or ghee
- 1/2 cup flour (or 1/3 cup cornstarch), mixed with salt, pepper, wasabi powder, mustard powder, garlic powder, onion powder
- 1/2 cup dried mushrooms, ground (you’ll get about 1/4 cup total)
- 2 superlarge carrots, bias cut into oblongs
- 2 medium orange sweet potatoes, cut the same way
- 1 large white onion
- 2-3 heads of garlic, peeled and lightly smashed
- 10 dried apricots
- 1 tbsp dark soy sauce (or tamari)
- A few splashes worchestershire sauce
- 1 litre beef stock, and a cup or 2 of red wine or beer, if you’ve got it (5 cups total)
- Little fingerling potatoes, if you want them and they’ll fit in your pot
- More of the above spices to taste
Equipment
- Dutch oven or heavy casserole with lid
- Wooden spoon
- Tongs
- Knife
- Cutting board
- A couple of small bowls
And it’s nice to have the compost nearby
Instructions
Dredge 1/2 the beef in the flour mixture. Toss half the oil in the dutch oven and brown the onion and garlic. When they’re delightfully golden, scoop out and set aside. Brown the beef deeply on one side, then pull out of pan. Pour in one cup of liquid and scrape up all the delicious browned bits. Layer in wee potatoes if you’re using them, sweet potatoes, mushroom powder, garlic, carrots, apricots, beef and juices, onions. Pour remaining liquids over the top, cover tightly and cook in the oven for 4-5 hours in a 250-300 degree oven. Stir after a couple of hours to encourage the flavours to combine, and take the lid off around 2/3 of the way through. Serve with cheesy mashed cauliflower.