MMmmmm STEW

Simple Stew and Biscuits by fishie

This has got to be one of my absolute Favorite Fall recipes. I don't even know if I can really call it a recipe per se' as I typically make it different every time - LOL

Anyway, give it a whirl beloved, and let me know what you think.


1 lb. Stew Meat (beef, venison, whatever you like... some people think it is the grade of beef that makes the difference, I think it is the amount of veggies - LOL) If you wish to use Ribeye or Sirloin.. these are choice. :)
Now best beloved, if you wish to use venison meat, I will include a few tips for you with a * got it?

ok...

Now, first thing you absolutely MUST have is a cast iron Dutch Oven. This is fishie's bestest pot in da house just because I LOVE a one pot meal and cast iron is da bomb!! This pot is so versatile. It can be used anywhere... not only on the stove top, but can be used in the oven or directly in the hot coals of a campfire.

so...

Let's begin shall we? Place your dutch oven on your heating source and add the oil.
First we need a nice 1/8 cup olive oil and 1/8 cup of grapeseed oil. The reason I mix the two is because I like to tone down the olive oil flavor and grapeseed oil adds a tremendous amount of antioxidants and vitamin E. Of course you are welcome to use whatever favorite you wish.
Then toss in your beef chunks, I prefer the REAL beef of a grassfed animal or a good organic beef... now if you are using Venison* make sure you add 3-5 strips of raw bacon (cut into chunks) it is easy to cut your bacon if it is frozen, just cut crosswise. Approximately, 1 cup.
You will want to add a splash of sea salt and a nice healthy pinch of pepper. Make sure you sear the meat on at least 2 edges...be careful beloved that you don't burn yourself, this is very hot, but essential in bringing out the flavors of the meat.

As soon as it is seared gently turn down the heat if you are using the stovetop to low. Now for the aromatics (all organic or garden fresh mind you darling) Add 1 roughly diced red onion or any other onion you desire, 4 nicely chopped stalks celery and 4 thinly sliced garlic cloves. MMmmm, this is the part I absolutely LOVE.... Saute' gently -- once the onions begin to lose the redness, or your onion turns opaque, you may add a lovely cup of red wine - preferably a burgundy and continue to let it simmer with an added cup of water. I typically will simmer until it has reduced the liquid to almost nothing just because I love the smell and adore the nice "sauce" it makes.
At this point I add my veggies (organic or garden fresh preferred) ....
You can choose anything you wish from these veggies.... roughly diced parsnips, chunked carrots, I like to use red or gold potatoes with the skins on cut into chunks of about 2" or so... you can also add snap peas, diced tomatoes, diced squash, sweet potatoes, and/ or rutabagas.  Now beloved if you are using Venison* please add a few diced tomatoes to the mix to calm the beast a bit - LOL.
 Add water to the pot to just about the bottom of the top veggies. Hope that made perfect sense. I would bring this back to a simmer if using stove top before I cover it and pop it into a 325 degree oven. Bake it off for about 1 1/2 - 2hours checking ever so often to assess the amount of liquid -- i prefer to bake mine until it is slightly thick, that way I dont have to thicken it :)
If you prefer yours a little thinner stew add water as necessary to make it the way you like it.

Be Free to experiment, you cant go wrong! As long as the potatoes are done, you have a nice stew! :) Season with sea salt and pepper to taste - IF needed.

Biscuits:
2 cups flour
1 T. baking powder
1/4 teas. baking soda
1 stick of butter
dash of sea salt

cut butter into flour mix. Add 1 cup of buttermilk or 1 cup milk plus 1 T apple cider vinegar.
Mix well and drop onto cookie sheet and bake at 375 degrees for 15- 20 minutes or until the bottoms are lightly browned.

Sometimes I will add a handful of shredded cheddar cheese to the wet mix and 1 T. garlic salt.


Now beloved if you a gluten free doll, feel free to substitute a nice yummy cornbread, it is lovely with the stew as well. :-) Or come to Healthyfishies and grab my pancake/biscuit recipe *winks*

If you happen to be a dairy free darling, the above Biscuit recipe works with Soy milk, but eliminate the baking soda and substitute a stick of Promise (transfat free) for the butter or 1/3 cup olive oil.


Bon Apetit!