Saturday, October 13, 2012

Stick To Your Bones Stew

There are plenty of good recipes for stews out there, this one I made while on Phase III of the HCG Diet, therefore; no starch.  I sometimes like to make slow cooking dishes on the stove top rather than in the crock pot and this stew is one of them.  As usual, add or delete, any vegetable or spice you wish.

1     pound veal or very lean beef seasoned, browned on all sides, and set aside
1     small yellow onion, diced
1     shallot, diced
1-2  cloves of garlic, minced
2-3 Tablespoons butter or olive oil
1/2  Portabella mushroom, chopped
2     stalks celery, chopped
2-3  cups various squash, diced (I used zucchini, crooked neck, baby squash, and butter           nut)
2     cups vegetable stock (and a glug glug of some red wine)
1-2  Tablespoon Kuzu (or any thickening agent) if needed
1      large fresh tomato
1      stalk fresh lime thyme (leaves only)
1      teaspoon freshly ground sea salt
1      teaspoon freshly ground pepper
1      bay leaf
1      teaspoon cumin
1      teaspoon coriander
1/2   teaspoon pepper flakes (or to taste)
Cayenne pepper to taste

In a dutch oven over medium heat; saute onions, shallot, and garlic in butter or oil until translucent, add mushrooms and celery cook for 5 minutes or until tender.  Add meat, tomatoes, and vegetable stock and seasonings to pan and simmer with a lid on for about an hour. Add squash and simmer with a lid on for an additional 30 minutes or until they continue to hold their shape and are not "mushy".  If the stew is too "watery" for your liking; put some liquid from the pot into a bowl with some Kuzu; mix well, add back into the pot and stir; allow to thicken, serve with your favorite bread, rolls, or biscuits.  If on Phase III of the HGC Diet; serve with the Almond Biscuit recipe seen on this blog.  Enjoy    : )

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