It came to my attention today, that we desperately need to go grocery shopping. I was trying to think of what to make for supper, and every time I had an “ohhh that would be good” moment, I realized that I was out of something. I remembered I had picked up some stewing beef a couple days ago and thrown it in the freezer, so I decided to go with that, and to make up some tea biscuits… then.. “Shit. I’m out of bouillon.. and milk.. and butter.” Well if that doesn’t beat all. So obviously the tea biscuits were out. What to do, what to do. Well hell, fry one kind of meat in the fat of ANOTHER kind of meat! Totally healthy. I swear, every time I’ve cooked supper this month, my heart face palms itself. I figured, it’s an experiment. If it turns out absolutely awful, I just won’t write about it. Alas.. here I am.. so you can assume it probably turned out pretty a-okay. I wouldn’t post a recipe I thought tasted like balls. I promise you that. Also, this is a common thing for me to do, experiment in the kitchen. It’s why I love cooking so much.. I get to turn everything else off (with the exception of some Dave Brubeck, Andrews Sisters, Portishead or whatever else may be playing), and make something out of nothing. You usually have more in your cupboards than you think you do. I didn’t have any beef stock, so I cooked down the drippings from the bacon and the beef together until they concentrated a bit. There is usually a solution to your problem if you’re willing to experiment, and you walk in to the situation without reservations. If you don’t have some of the vegetables in this recipe, don’t worry about it. I threw in the green onions because I had them, I like them, and to be quite frank, I thought the stew could use a little more colour. That’s the beauty of a stew, isn’t it? You can throw in almost any vegetable you please and have it work out alright. In all seriousness though… you should probably try this.. it kicks fucking ass.
- 1 lb stewing beef
- 1/2 lb bacon
- 1/3 cup flour
- 2 tbsp olive oil
- 4 1/2 cups water
- 8 small potatoes (or 1 lb)
- 2 carrots, chopped
- 1 cup wax beans / green beans
- 2 medium sized white onions, cut in to 1/4′s
- 2 tbsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 2 crushed bay leaves
- a handful of chopped green onion
- Slice up your bacon in to small pieces, roughly half an inch. As long as it all ends up relatively the same size, you’re good to go. This is stew, nobody is going to judge you on your bacon cutting finesse. Add your bacon to a large cooking pot, and fry over medium heat until golden.
- While your bacon is cooking, take your stewing beef and sprinkle it with 1 tbsp of your garlic powder, your salt, and your black pepper. Make sure to get it all covered, so the meat is mostly dried by the powdered texture of your spices by the time you need to fry it… wet meat doesn’t brown as nicely when sautéed.
- At this point, your bacon should be cooked. Remove it from the hot fat, and set it aside. Drop your beef pieces in to the hot bacon fat, making sure to stir them around so that all sides are browned in the process.
- In a bowl, measuring cup, or whatever receptacle is nearest to you and can accommodate some stuff, mix together 1/3 cup flour, 2 crushed bay leaves, 2 tbsp olive oil, 1 tbsp garlic, and 1/2 cup of water. Stir until well incorporated.
- Your beef should now be browned in your pot. Pour in your flour/bay leaf/oil/garlic/water mix, and stir until fully combined. When combined, add your remaining 4 cups of water. Bring to a boil, then reduce heat to low.
- Cut your potatoes to.. well, whichever size truly suits your fancy, but about 1″ x 1″ works well. Add to pot along with your handful of green onions. Let simmer uncovered for 45 minutes, then add your carrots and beans. Cover and remove from heat. Let stand 1 hour.
- Go switch the laundry over, take the other load of laundry off the line, do the dishes, let the dogs out and feed the baby.
- After 1 hour, return to heat, add your onions and bring to a boil over medium heat. When a boil has been reached, reduce heat to low, and let simmer 1 hour, stirring occasionally. Right before you serve, stir in the bacon you set aside.