Men who dont care about heart attacks, or heartburn.
Men who dont mind their arteries hardening.
Recipe number one, "More Beef Than Stew"
Ingredients:
3lbs of cubed steak, or stew beef (not too fatty, 1" cubes or less).
3lbs of potatos (I prefer yukon gold)
2 large peeled carrots (optional)
1 large whole onion (optional)
1 turnip (optional)
1 radish (optional)
2 stalks celery (optional)
1 can of drained corn (or two ears dekerneled)
1 large clove of garlic
1/2lb butter
1 cup red wine
1 cup whole milk
Seasoning:
4-6 beef bullion cubes (optional)
2 table spoon turmeric
2 table spoon ground mustard
1 table spoon black pepper
1 table spoon fresh minced oregano
1 tablespoon fresh minced rosemary
1 tablespoon chli powder, or roasted chili flakes
1 tablespoon salt (if no bullion is used)
Preparation:
Cube potatos into three different sizes. 1", 1/2", and diced. This is important because the smallest cubes will dissolve completely during cooking, and the 1/2" cubes will partially dissolve and fragment into smaller pieces.
Cut the celery into 1/2" chunks
Cut the turnip into 1/2" chunks, then take half and very finely mince
Cut the onion, into 1/2" chunks, then take half and very finely mince.
Cut the carrots into 1/2" chunks, then take half and very finely mince
Very finely mince the radish
Crush the garlic, then remince
Heat the butter in a five quart, thick bottomed pot suitable for slow cooking, until it melts. Add the garlic, and saute until the butter starts to brown, then add all the minced ingredients in.. As the minced ingredients begin to dissolve, add the beef and cover. Stir the beef every few seconds until it is browned on the outside. Add the red wine, and the herbs, and let simmer for about five minutes.
Add enough water to completely cover the beef, then the rest of the seasonings except the bullion and salt, and let braise for about five minutes.
Add the potatos, the milk, and then water up to about 1/2" below the rim of the pot. Add the bullion, cover, and reduce heat to a medium simmer.
The stew then needs to simmer until the smallest potato chunks are completely dissolved, and the stew has reduced by approximately 1/3. This will usually take 90 minutes to 2 hours. Remeber to stir occaisonally.
If the stew begins to thicken too quickly add 1/2 cup of water at a time. You can add some salt to taste, but remember when the stew has fully thickened it will be much saltier than the thin broth you start with.
When its just for me I dont use any onions, or any veggies at all, and I use more seasoning to compensate.
Serve with hot rolls, or biscuits. This recipe serves four to six large men, or six to 8 normal people to the point of not being able to eat anymore. Which is as it should be.
And be sure to check out:
Recipes for REAL Men, Volume 12 - Lard Ass Wings
Recipes for REAL Men, Volume 11 - Bacon Double Macaroni and Cheese
Recipes for REAL Men, Volume 10 - It's the meat stupid
Recipes for REAL Men, Volume 9 - Labor Day Potatos
Recipes for REAL men, Volume 8 - It's a pork fat thing
Recipes for REAL men, Volume 7 - It may not be Kosher...
Recipes for REAL men, Volume 6 - Andouille Guiness Chili
Recipes for REAL men, Volume 5 - Eazza the Ultimate Pizza
Recipes for REAL men, Volume 4 - Two Pound Meat Sauce
Recipes for REAL men, Volume 3 - Highbrow Hash
Recipes for REAL men, Volume 2 - MuscleCarbonara
Recipes for REAL men, Volume 1 - More Beef than Stew
