In the world of Cooking:
Everyone should have a stew.

I don't mean eat a stew. Of course, everyone should try stew. I mean that everyone should have a stew recipe in a back pocket, on an index card, or in a text file somewhere.

Because one of the best things about a good stew is that you can tweak it without ruining the stew. Feeling spicy? Sprinkle in some extra red pepper flakes. Want something thicker? Reduce the amount of water.

The following is a hearty, flavorful beef stew perfect for a blanket, a fire, and good conversation. It's also a divine dipping sauce for bread.


Makes about 10 servings
One hour of work

  • 8 slices of bacon
  • 1 onion
  • 3 pounds of stewing beef
  • 3 carrots
  • 1 cup rice
  • 2 green peppers
  • 1/4 cup white wine vinegar
  • 1 cup beef stock
  • 1 teaspoon garlic

  • 1 large pot with lid
  • 1 rice cooker or a small pot
  • 1 cutting board

(0:00) Place the pot on a burner and set it to 50%. While that heats up, dice the onion and carrots, and cut each slice of bacon into 2 pieces.

(0:10) Add the bacon to the pot and cook.

(0:20) Remove the bacon and add the onion to the pot. Stir occasionally, until the onion is translucent and fragrant. Meanwhile, cut the beef into bite-sized pieces.

(0:25) Add the garlic and carrots. Cook for about 5 minutes, until the garlic is fragrant.

(0:30) Add bacon, 2 cups of water, and 1/4 cup of white wine vinegar. Once that's hot, add the beef, 1/2 teaspoon of salt, and a little ground pepper. Put the lid on the pot and simmer for 1 hour, until the beef shows slight resistance to a fork.

(1:00) Dice 2 green peppers and cook 1 cup of rice.

(1:40) Add 1 cup cooked rice, 1 cup beef stock, and the diced green peppers to the pot. Simmer for another 20 minutes.

(2:00) Serve.

(The photos are from a version in which I substituted green beans for the carrots.)

#cooking #stew #recipe