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A TASTE OF MYSTERY COOKBOOK

Beef Stew

In Circles of Confusion, Charlie serves Claire this stew.

Ingredients:

2 tablespoons olive oil
1 clove garlic, lightly crushed, plus 1 tablespoon minced garlic
2 pounds beef chuck or round, trimmed of fat and cut into 1 inch cubes
salt and pepper to taste
2 large onions, cut into eighths
3 tablespoons flour
3 cups beef stock
1 bay leaf
1/2 teaspoon dried thyme
4 large potatoes, peeled and cut into 1-inch chunks
4 large carrots, peeled and cut into 1-inch chunks
1 cup frozen peas, thawed
Minced fresh parsley for garnish

Preparation:

In large deep skillet, saute the garlic clove for one minute, remove and discard garlic. Add the meat chunks to the skillet a few at a time, turning to brown well on all sides. Season meat with salt and pepper as it cooks.

Remove meat with slotted spoon. Pour off most of the fat. Add onions, and cook over medium heat until they soften, about 10 minutes. Add the flour and cook, stirring, for 2 minutes. Add the stock, bay leaf, thyme and meat, and bring to a boil. Turn the heat to low and cover. Cook, undisturbed, for 30 minutes. Uncover the pan. Add the potatoes and carrots, turn up the heat until it boils for a minute, then turn down the heat to low and cover again. Cook 30-60 minutes, until the meat and vegetables are tender. Add the minced garlic and peas and cover again. Cook for five minutes. Garnish and serve.

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Beef Stew

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