The Wallworks

Thursday, February 17, 2011

Meat & Potatoes


After all that soup it was high time to make Glenn a meal he could sink his teeth into.  I don't cook beef often, so I wanted a really good recipe that would result in a very tender and flavorful meat.  I didn't follow the cardinal rule of cooking though, which is to read through the whole recipe first.  


After scanning the recipe and realizing it had to braise in the oven for 2 hours I knew we would be eating dinner a little late.  I like to serve dinner about 5pm because I am 90.  Actually the kids are ravenous when they get home from school, so I would rather them fill up on dinner than a bunch of snacks.  Then right before bedtime at around 7 if they want some toast or yogurt, fine.


So back to my beef stew.  I failed to recognize that after the initial 2 hours, you add some more ingredients and continue cooking.

We had leftover pasta that night.

After the stew finished cooking and cooled I put it in the fridge for the next night.  Good thing as the flavors deepened and it was delicious.


Here is the recipe.

I added some frozen peas at the last minute to mine, I just felt it needed some green.  They took minutes to cook once the stew was heated on the stove top.  


I think that will hold Glenn through the coming weeks of tofu, sprouts and quinoa.

1 comment:

  1. Ha ha, you like to serve dinner at 5 because you are 90- that is awesome! So true though, you don't want the kids to ruin their appetite if they snack! I bet the carrots and potatoes were awesome in the stew, yum!

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