I cook my rice with bay leaf and pepper. I add a bit of fresh parsley, salt, and sometimes butter at the end. |
Since these foods were casseroles or huge pots of food, it isn't easy to cut them down to one portion. (Though in some cases it is possible.) But we don't have to make ten or twelve servings and die of boredom for two weeks. We can make four servings. If we're hungry, we might eat two servings at one sitting. We share or freeze the other good-sized portion(s). (Or just eat it for lunch.)
Making rice a la pasta. Lots of water and drain the rice at the end. Easy. |
Solo Cook's Note: In the interest of saving money, many people skip the butcher counter experience and opt for pre-packaged or frozen meat. For solo cooks, there is no place better than the butcher counter. You can buy one 6oz steak, 1/4 # hamburger, two boneless chicken thighs, 2 polish sausage, 1 4 oz salmon filet, please---and so on. You can also buy 1-2# of pot roast, which is what you want for beef stew. Unless you're having company or want to eat it for a week. Cooked potatoes aren't great in the freezer, so eat this up unless you have no choice but to freeze some.
Beef Stew with Root Vegetables and Rice on the Side Later 4 - 5 servings
1T olive oil
1-2 lbs pot roast, cut up into 1" pieces
3 cups beef broth, unsalted or low-sodium (or 2 cups broth, 1 cup red wine)
1 tsp dried thyme, 1/2 bay leaf
1 onion, cut into 1 " pieces, divided
2 carrots, cut into 1" pieces, divided
2 stalks celery, cut into 1/2" pieces, divided
1 parsnip, peeled and cut into 1" pieces
1 small turnip, peeled and cut into 1" pieces
1 potato, peeled and cut into 1" pieces
Kosher salt and freshly ground pepper
optional: 1 tsp flour and 1/4 cup water whisked together well**
- Pre-heat oven to 350*
- In your 4 qt pot (oven-safe, if possible), heat the olive oil and place the pieces of pot roast into the oil to brown well. Turn meat over and brown thoroughly on the other side. At the same time, add a bit each of the onion, carrots and celery to flavor the meat. Sprinkle with lightly with salt, but pepper generously. Add a pinch each of thyme and bay.
- Add broth/wine and bring to a boil. Immediately lower heat, cover, and place in oven to cook for an hour or so. (*Alternately, cook on stove top, covered, at a simmer.)
- Remove from oven and add remaining vegetables and herbs. Stir well and return to oven (or stove top) to cook another 30-50 minutes, covered, until meat and vegetables are tender.
- Taste and adjust seasonings. Ladle into large bowls (with rice at side, if desired or on second day) and serve with baguette (French bread). A little salad would be nice, too.
Note: For South Beach Option, skip potatoes.
Wine: If you'd like wine with this, an Oregon Pinot Noir or an inexpensive (yes, they exist) French Burgundy would be best. Ask your wine shop about some good values. They do exist. Good French Burgundies are out of most people's range; a French Cotes du Rhone might be a good substitution if you're bent on a French wine and there are no burgundies you can afford. Cotes du Rhone is also a lovely cooking wine.
I know it's spring and spring foods are coming, but there are still a few cold days left for a warming stew.
Have fun cooking and taking care of yourself,
Alyce
It is the ultimate comfort food in my opinion. Your recipe is delish and excellent suggestions for the lone cook, as always!
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Thanks.. I love beef stew!
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