Niman Ranch is about a half hour north of San Francisco. I like to imagine that the cows there live better than I do. The company has a table at the Ferry Building Farmers' Market here in San Francisco. I picked up a pound of vacum packed "stew meat" this past weekend. Not sure of the cut, but it was only $5 so it was likely a shoulder or something cheap like that.
The herbs are from the roof garden.
About 6 Servings
1 lb cubed inexpensive, tough beef
1 large yellow onion chopped
5 medium carrots sliced
1 stalk celery shopped
3 medium yellow potatos cubed
1 cup frozen green peas
1 cup frozen yellow corn
3 cans low fat, low sodium swanson's beef stock
1 lb egg noodles
1 Tsp Butter
- Heat a couple tablespoons Olive Oil over medium low heat in a stew pot.
- Mix a 1/2 cup of flour, 2 tsp garlic salt, and a 1/2 tsp pepper in a zip lock bag. Add beef and shake to coat. Let sit.
- Add onoins to pot and cook gently till translucent. Remove from pot.
- Shake flour from beef and brown in pot for 5 - 10 minutes. When well browned on most sides, remove from pot.
- Drain all excess liquid from pot. Put over medium heat and add onoins, carrots, celery, peas, corn and beef broth. Heat to boil while scrapping burnt on bits from the pot. When mixture reaches a boil, turn down and simmer for 45 minutes.
- 20 minutes into simmer add beef and a good tsp or two of paprika
- 30 minutes into simmer add potatos
- at 45 minutes turn off heat and throw in a handfull of all the fresh herbs you have on hand. Mix well. Put the top on, eat something else for dinner. Before going to bed, put in the fridge.
Then we eat it over the next couple of days. To serve, I'd ladle out two servings into a small pot, heat and mix in a little roux of butter and flour to thicken up. Then serve over egg noodles with some fresh grated Gran Padano and good sprinkle of Oregano
from the roof garden.Saved to