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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 46 |
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Call it what you want, for some reason the name seems to fit, We had an arm roast that we needed to do something with. Well actually we came across a good deal on arm roasts and picked up a few of them. Thank you god that we had enough brains to buy a 15 CF chest freezer 25 years ago and it is still working just fine. Read more . Sorry, as some of you might know I have a tendency to stray from the topic at hand. Years ago my sister in law gave us a stray dog that they had named Lady (very original) It was the worst dog I have ever had, luckily in the dead of the night one of our neighbors stole it, nice Korean family. She turned out to be a pretty good dog after all! Just kidding, they were not Korean, it was not the dead of the night, and they did not cook it up but other than that the story is absolutely true. Sounds like Al Gore doesn't it? Ok….back to the beginning, arm roast? oh yah…So far we have fixed a stir fry, pot roast, and made part of it into steaks. Now it is time for a stew, I know it is almost April but we just got 2 of snow and a 1/2 of ice, lucky the storm missed us, and today it is almost shirt sleeve weather. My intention is to have this over polenta, as such I did not add any potatoes.I have been told that it is not a stew without potatoes it is just beef and gravy. See what you think. Ingredients:
2-4 tbs olive oil |
1 lb stew meat - cut into bite sized pieces |
2 ribs celery - chopped |
1 medium onion - coarsely chopped |
1 carrot - chopped |
1/4 cup banana pepper rings |
1 can diced italian tomatoes |
1 1/2 cloves garlic - minced |
1/4 cup flour |
6 cups beef bouillon |
1/8 tsp crushed red pepper |
3 tbs light rum |
1/2 tsp seasoned pepper |
1/2 tsp salt |
1/2 tsp old bay seasoning |
3 bay leaves |
Directions:
1. Mix flour, salt, seasoned pepper and old bay in a plastic, bag.
2. Coat beef in flour and spice mixture.
3. Using a Dutch oven or a stock pot, Brown beef in olive oil
4. Add remaining ingredients and simmer for 2-3 hours
5. Add additional salt and pepper to taste.
6. I removed about 3 cups of the liquid and then gradually added it back in as needed to get the right consistency, same with the flour, I mixed up some of the left over flour into a paste to thicken the stew as needed.
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