Polly Motzkos Christmas Eve Stew 2009 |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 10 |
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I realized that after the soup was on the last leg of simmering on the stove, that I stayed with the festive theme of green in the zucchini and the red grape tomatoes…really looked great and tasted even better. Read more . I was just cooking with what I had on hand. I would have used the wine called for in the original but I couldn’t get the wine bottle open. So, stew, completely different was born. I served this with my new Italian Cream Biscuits with Mozzarella for my parents who were very appreciative. This dish is a really flavorful and colorful stew that features typical stew ingredients as well as not so typical-in the zucchini and grape tomotoes that go into it. Also, by slicing the veggies you cut the time. Ingredients:
3.5 lb beef stew meat, cut into 1-inch pieces |
1/2 all-purpose flour-or enough flour in a bowl for dredging the meat you have |
1 can cream of mushroom soup plus enough water to cover meat and vegetables |
2 tablespoons emeril la gasse’s basic seasoning-deepens the color and flavor |
1 1/4 teaspoons salt |
1 pack knorr au jus mix-really gives a good, rich flavor to the roux mixture mixed with the beef juices |
1/4 cup extra virgin olive oil |
1 lb. frozen carrot slices-no need to thaw-they will cook as the stew simmers |
8 very small zucchini, sliced with a mandoline |
6 small, uniformly sized red potatoes-using a mandolin to get nice thin slices |
1 cup grape tomatoes-added the last hour of cooking-use tomatoes that are not mushy but slightly firm |
2 cups pearl onions-parboiled and peeled (i would use frozen if i had to do again because peeling these are very time consuming!) |
Directions:
1. 1. In very large Emeril La Gasse stockpot or better yet-non-stick large skillet-heat the extra virgin olive oil and then add the meat, that has had all the fat removed and then dredged in a little all purpose flour-to the pan. Brown until the juices of the meat are locked in and you actually see a browned look on the meat.
2. 2. Add all the vegetables, except the grape tomatoes, to the pot and cover with a mixture of the cream of mushroom soup-full strength-and water….enough to cover all the meat and vegetables.
3. Once you get the meat and vegetables to a simmer, then add the Knorr Au Jus seasoning package. It was an emergency substitute but it came out really great!
4. 3. Reduce heat. Cover and simmer about 1 hour 30 minutes or until beef is tender.
5. . Add 2 Tablespoons of the Emeril La Gasse basic seasoning mix or you could probably add any one of his and it would be good. That is the only one I have…right now anyhow.
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