Red meat Stew

The contemporary recipe that appears to be like in my book, Cherries in Winter: My Family’s Recipe for Hope in Laborious Times is one thing of a template, a in point of fact total red meat stew that allowed for diversifications. For example, my Nana’s recipe didn’t demand red meat stock cubes, however I gain they honestly enhance the flavor. I furthermore added extra garlic because I worship it. You might possibly well add half of a cup of red wine within the event you are going to do it in a tiring cooker on low for about a hours and let the wine and meat juices mingle. And you might possibly well add beans in its place of peas—or apart from to to peas! Each person in my family took this recipe and made it her or his like, and I invite you to originate the similar.


  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds stew red meat, cubed
  • 3 teaspoons olive oil or butter
  • 1 bay leaf
  • 1 clove garlic, smashed
  • 1 red meat stock dice
  • 1 pound small onions
  • 6 carrots, sliced
  • 3 medium-measurement potatoes, quartered
  • 1 kit frozen peas


  1. Mix flour, salt, and pepper in a bowl and coat every fragment of red meat with it. Heat olive oil or butter in a heavy pot or Dutch oven and brown the meat over moderate warmth. Take away meat as basic to brown closing meat. Return all meat to the pot. Dissolve red meat stock dice in 2 cups boiling water and add to pot with meat. Add bay leaf and garlic and bring to a boil. Lower warmth, quilt, and simmer slowly until the meat is gentle. Add onions, carrots, and potatoes; hump to mix components, and prepare dinner for 10 minutes. Add peas, and proceed simmering until the meat and greens are gentle, about 20 minutes.

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