Recipe - Blueprint Stew The Technique (Mf)

3 One half pound Shoulder of beef, pork or
lamb; cut in 1 1/2" cubes
One half cup Flour seasoned with salt and
pepper
1/3 cup Vegetable or olive oil; as
needed
24 cup One, two or more of the
following veggies
seasoning vegetables,
finely chopped:
onions,garlic, carrots,
celery, or fennel
Optional tomato ingredients
such as:
1 One half cup Or more crushed tomatoes,
tomato puree; or
One fourth cup Tomato paste
Bouquet garni in
cheesecloth; consisitng of:
1 teaspoon Spices or dried herbs
(12tsp) depending upon
dominant taste, or bay
leaf, parsley and ect.
1 qt Or more of liquid such as
beer or broth
Additional seasoning for
sauce like:
2 tablespoon Barbecue sauce (24Tbl)
Salt and freshly ground
black pepper
Garnish: separately cooked
vegetables, potatoes or
beans
One half cup Chopped fresh herbs to
finish

Preheat the oven to 325 degrees. Season the flour with salt and pepper.
Coat the meat with flour and shake off excess. Heat the oil in a large
flameproof casserole. Brown the meat, in batches, until browned on all
sides. Remove browned meat to a plate. Add seasoning vegetables to
remaining oil in casserole, cover and cook for 5 to 10 minutes or until
totally tender. Return browned meat to seasoning vegetables with juices
that have collected on the plate. Add optional tomato ingredients, bouquet
garni and liquid. Season lightly with salt, bring to a simmer, cover and
set in oven to cook for about 1 One half hours or longer or until meat is fork
tender. Remove casserole from oven, remove meat and keep warm, degrease the
liquid. Either puree the solids into the liquid to form a thick sauce, or
strain the solids out and reduce the sauce until intensely flavored. Add
any additional seasoning ingredient (like barbecue sauce) and fresh herbs
at last minute. To cook the vegetable garnish, !

either cook it in the stew liquid before you puree or reduce it, then
return the meat to the liquid to rewarm it. Or cook the garnishes
separately.
Recipe By : COOKING MONDAY TO FRIDAY SHOW #MF6734

Posted to MCRecipe Digest V1 #289

Date: Sat, 9 Nov 1996 22:48:46 0500

From: Gail Shermeyer 4paws@netrax.net