Fake Supermom Recipe #1: Fall Stew
- October 12, 2012
- by Melissa Lawrence
Are you looking for easy Fall recipes that will warm your whole family this season? Then look no further! This recipe is the first in my Fake Supermom series, where I’ll be giving you all my little food secrets. Dishes that look and taste great and fancy, but are a surprisingly a breeze to make! It’s for those of us who TRY to do what Martha does, but never, ever could…
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So it’s already fall and winter will be upon us really soon, so I’m looking for tasty, nutritious and easy comfort food for the whole family. Also, for me, getting a few meals out of one dish is totally key. And since I’ve realized I am NOT my mother and can’t seem to get home-cooked meals on the table with ease every night, I like to prep in advance and avoid the skillet which requires constant supervision! I like food I can neglect!
So, here is a classic winner of a recipe for those brisk days or for when you are harried and need to throw something together, and then walk away. THE STEW. That’s right, the stew. Now it might sound intimidating BUT it is the EASIEST recipe you will ever make, and yummy too! I just know your whole family will be begging for second helpings! For you crock pot lovers this is your dream come true, but honestly any 6 quart pot will do just fine. I make this sometimes on a Sunday and we have it for Sunday dinner and then use the leftovers for weeknight meals, a mom’s best friend. You can also toss over rice or pasta for the kiddies — they’ll LOVE it!
Fake Supermom Fall Stew Recipe:
• 2 lbs. cubed beef or lamb
• 4 stalks of celery
• 4 large carrots
• 1 large red or yellow onion
• Few cloves garlic
• 3/4 can tomato paste
• 1 cup red wine
• 4 large Idaho potatoes
• 1 1/2 cup peas
1) Brown 2 pounds of cubed beef (chuck for stew is fine) or cubed lamb in a skillet over medium heat.
2) Meanwhile in a large 6 quart pot add same amounts of each of chopped celery, carrots and onions. (I use 4 sticks each of the carrots and celery and a large red or yellow onion and usually add a couple of chopped garlic cloves.)
Cook all of these until the onions, celery and carrots sweat a bit, about 5 to 7 minutes.
When beef or lamb is browned, add to the large pot with the vegetables and stir.
3) Add 3/4 of tomato paste can dissolved in a small bowl of hot water. Stir well until incorporated.
4) Add a cup of red wine (I know, that’s flavor, right? Any cheap wine will do just fine). Bring to boil for about 5 minutes.
Fill pot with water just above the food line, and cook at low to medium heat for 2 hours, watching and stirring only occasionally!
5) After 2 hours, skin and chop 3 to 4 large Idaho potatoes and dump them in the pot. Cook for one hour more turning up the heat to medium high. (You may need to add a little more water to the pot at this point).
6) OPTIONAL: at the very end you can throw in 1 cup and 1/2 of peas and simmer for 5 – 10 minutes more.
Voila! Use salt and pepper to taste and your stew is ready! For the kiddies, I keep the salt in check. The meat will pull apart just beautifully. Incredibly delicious! If you’re feeling festive, serve with a nice bottle of Cabernet for the adults and a gorgeous loaf of French bread for dipping, and you’re all set.