Every winter I make a big batch of soup. Ladle it out into microwaveable pyrex bowls. Eat some, freeze others.
Little late this year.
And this year was beef stew. Not a soup, per se.
In the past I go with beef and barley, venison chili, senate bean, split pea.
The beef stew was ON POINT this year. Proud of myself.
I make it in a cast iron dutch oven. And it's it three quarters full. Makes 6 generous serving. The reason for the dutch over is so I can put that in the oven at 250 to simmer. That way I can't burn the bottom of the thicker stews/soups.
I hate the texture of onions and celery, but I like the flavor, so I replace the regular version with onion powder and homemade shallot salt, and celery seed. Beef, potatoes, peas, carrots.
No pics. It's stew!
Friday Fundamentals – Terminology
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#fridayfundamentals In reply to the Back to Basics WheelgunWednesday post,
a pertinent question came up. “I was ‘hammering’ instead of firing a
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