Winter Stew

I love soup to the point it’s excessive. I probably have soup for at least one meal a day and never tire of it. I might love winter just for the soup. And while I generally prefer my soups fairly brothy and lighter, this stew is by far the most comforting thing in my normal rotation of recipes.

The recipe is a hodge-podge of many, many I’ve read (googling beef stew in the grocery store) with quite a few adjustments to what I can find and what I like to keep on hand. It’s best when topped with scones, which both thicken the stew and cut through some of the richness. You could easily top with scones simply cut into circles, but I’m partial to the way El grew up with them – filled with ketchup and herbs and rolled up like cinnamon rolls. I too was hesitant at first, but it’s incredible.

these scones are a little too crowded

Winter Stew

Serves 4-5

2 stalks celery

3 carrots

3 shallots or 1 small onion

3-4 cloves garlic

2tbs balsamic vinegar (red wine would be good here, if you drink it)

4tbs tomato paste

Fresh thyme

Rump steak (cut into bite size pieces)

½ c flour (season w/ salt, pepper, dried herbs)

2tbs oil

4 c beef stock

  • Chop vegetables into whatever size you want to eat them at, set aside
  • place oven proof pot on stove, heat oil over medium heat
  • Dredge cut meat through flour, fry off in oil over medium heat till all sides are brown turning as needed (let frond develop on the bottom of pan)
they need to be very flour-y so the stew will thicken later
you’re not trying to cook the meat all the way through, just brown the outsides
  • Pull meat from pan
  • Add onion/shallot to pan and deglaze with vinegar, scraping along the bottom until all frond is loose
  • After onion has begun to go soft, add celery and garlic
  • Add tomato pastes, stir to loosen and let caramelize
  • Add carrots
  • Add meat back to pot, add beef stock and fresh thyme
  • Cover and let simmer for 1 ½ hours, meat should be tender

if adding scones to top of stew, place cut scones on top of the liquid with space between and place pot or dutch oven in the preheated oven for 15-20 minutes

Scone topping

1 c self raising flour

¼ c cold butter

Splash of milk

Ketchup

Dried herbs

Shredded cheese

  • Rub cold butter into flour until smooth and crumbly,
  • Add milk until dough forms (about 3-5 tbs)
  • Roll out on floured surface to ¼ inch thick
  • Top with ketchup, herbs, and cheese
  • Roll up (like cinnamon rolls)
  • Pinch seam closed, and place seam side down
  • Use serrated knife to cut in ½ inch thick slices, brush tops with milk
  • Place on top of stew or on tray, bake at 200c or 350f for 15-20 minutes until golden

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