Deep Autumn
Stew
by D.C. Logan
(maxwells_salvage@oocities.com)
| NOTE: An old housemate of mine developed this, and I've added a few touches over the years. I was thinking about making it, and wrote the fiction piece instead. |
DEEP-AUTUMN STEW
2 tbs shortening/oil
Heat fat to 300 degrees. Brown beef on all sides.
4 cloves garlic, crushed
Add garlic, onion, and celery. Saute 5-7 minutes or so.
1 (29oz.) can of tomato puree
Add tomato puree, wine, and all seasonings. Add
2 1/2 pounds potatoes, cubed
Add potatoes, carrots, and water. Cook until tender
1 cup sour cream
Just before serving, add sour cream and cheese.
2 1/2 pounds beef cubes
2 medium onions, finely chopped
6 stalks celery, chopped or sliced
3/4 cup red wine (optional - but better with)
1-2 tbs dry vermouth (optional - develops flavour of tomatoes)
2 tbs sweet Hungarian paprika
1-2 tbs hot Hungarian paprika (to taste)
3 tsp beef bullion
1 1/2 tsp lemon juice
1 1/4 tsp Worchestershire sauce
1 bay leaf
1 tsp each: sugar, thyme, oregano, cumin, sage
1/2 tsp dry mustard
1/8 tsp allspice
1/8 tsp cloves
Freshly cracked black pepper to taste
water to cover (and more if stew dries out while
cooking). Cook on medium-low heat for about 2 hours.
1 pound carrots
(can add others as desired, a turnip adds flavour)
3-4 cups hot water
(about 30 minutes or so).
1 1/2 cups cheddar cheese, grated
Stir to thicken. Garnish with more cheese if desired.
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