F is for FOOD! and if I can keep up with it, every Friday I will be posting about food, mostly food from our kitchen, not much on restaurant review because you know we don’t eat out a lot (I cook good food that’s why).
For this week, let me share with you my newest dish: SPRING TIME BEEF STEW
Once upon a time, I had the courage to go through my things and discovered some recipe books I bought years ago… that was the time when I don’t even know how to fry a hotdog.. One of the recipe books was about Western dishes as Turkey, Pies and Stew. The Spring Time Beef Stew got me. We love beef stew, it’s a dish I can cook with my eyes closed. It’s a dish where a kilo or 2 of rice is not enough for my boys. Some of my friends can attest to that.
Stew is slow cooking, so just imagine how much time it takes to cook it. I cook my beef stew with onion (lots of it), soy sauce, bell pepper and potato, that’s all. Spring time beef stew calls for green vegetables and is tomato based. The recipe on the book was not appetizing to me so I created my own recipe based on my beef stew and here it is:
- 3/4 kg beef brisket, cubes
- 1/2 cup flour
- 2 medium potato, cubes
- 10 stalks Baguio beans, slice into 1 inch long
- green and red bell pepper (one each), sliced
- 1 medium sized carrots, cubes
- 1 small pouch tomato sauce (about 2 -2 tablespoon)
- 8 medium onions, sliced
- 1/4 cup soy sauce
- salt and pepper
- 5 cups of water
Start by seasoning the beef with salt and pepper. Take a container or a plastic ware with cover, put the beef cubes and the floor and shake it until all the cubes are coated with flour.
Fry the beef until golden brown.
In a casserole, put the beef, onion and the soy sauce, simmer for about 2-3 minutes then add the tomato paste. Cook in low fire for about 10 minutes (adding water from time to time). Add all the water and adjust the heat to high and let it boil. Turn the heat to a very low setting as it boils and leave it for about an hour(sometimes 1 hour and 30 minutes, sometimes more than that) or until the beef is tender.
When the beef is tender, put the bell pepper, potato and carrots, wait until the vegetable are done before adding the Baguio beans. Let it simmer for about 2-3 minutes and turn off the stove.
The sauce will thicken due to the flour in the beef. It is the onions that will give this dish its distinct taste.
Give this dish a try and let me know 🙂