Impromptu beef stew!

Today is Monday. I think my Mondays are pretty relaxed compared to the average American experience. I woke up, threw on an adorable wool dress (why did those ever go out of style?!), rode my bicycle to the subway, caught up on the Brothers Karamazov, and spent the early morning hours churning out cupcakes. Today just about felt like spring, and our shop door stayed open all day… I had to keep resisting the urge to run outside. I eventually got to, and went out to get ingredients for making deodorant (more on that later). At some point while I was browsing, I saw some delicious looking stew meat and got an irresistible urge to use it. So I did!

Also, quick note, I probably only use measurements half the time.

Blame my Italian nanny.

I coated the bottom of a large pot with olive oil, and added

  • stew meat (in this case, beef)
  • salt and pepper
  • basil
  • thyme
  • fresh parsley
  • garlic (I only had 2 cloves, but I wanted 10)

I sauteed until the meat was browned, then added

  • vegetable broth
  • some beef stock
  • fresh rosemary
  • sugar (about 2 tb.)
  • several splashes of Worcestershire Sauce
  • a veggie bouillon cube

Next, I chopped

  • 1 yellow onion
  • 5 russet potatoes
  • carrots
  • celery

and let it all simmer in a pot with a ton of butter and a million spices (salt, pepper, thyme, parsley, basil, dried bay leaf, celery salt, etc.) for about 20 minutes until it was golden, then I added it all to the stew and let it all cook together for about an hour. Once the veggies were all nice and soft and the beef was tender enough, and I’d added way too much salt, I whisked in a small amount of flour to thicken it, and enjoyed with a slice of homemade bread!

Perfect thrown-together meal! And I’ve got plenty to last for the rest of the week. =)