It has been a spell since I've blogged. I haven't been all that busy, just sort of discombobulated. Disorganized. Something.
I haven't done any sewing or quilting or much of anything interesting. I did pick up my new glasses yesterday and found that I don't see any better with them, or at least not much. And I also found that I could have saved a bunch of money by going someplace else for glasses. I've been using this particular clinic, through three different doctors, all my life. Never thought about prices being different someplace else, but I know now. Don't faint, but my progressive lens glasses cost $733, and that's with my insurance paying $100. A word to the wise: It pays to shop around, which I will do from now on.
Since I don't have anything else to talk about, I'll just give you the recipe for my homemade beef stew, a pot of which I have simmering on the stove. This is the way I've made it ever since my little Cajun friend Gale taught me when I lived in Louisiana for a brief time in the early 60s.
"First you make a roux." That's how she started. And, I was to learn during my time in South Louisiana, that's how most recipes start down there. If you don't know what a roux is, follow this LINK for an explanation.
Here's how I make my roux for my beef stew. Pour one cup of vegetable oil into your stew pan. Heat it a few minutes on high. Add one cup all-purpose flour. Stir until the mixture is smooth. Turn heat to medium. Using a whisk, stir constantly until your roux is a rich caramel color. I suggest the whisk because it is less likely than a spoon or spatula to splash. If you don't have a whisk, be very careful stirring your roux. Hot roux can burn you badly if it splashes on you.
When roux has reached a gorgeous caramel color, stir in 2-3 cups of water, depending on how thick you want your stew to be. Add one small can of tomato sauce. Add salt to taste.
Add about 1 1/2 - 2 pounds of stew beef. Stir. Bring pot to a simmer and cook on low for about an hour an a half. Add two cups of sliced carrots, one chopped onion and cook on low for about 30 minutes or until veggies are tender. Add three potatoes, peeled and cut into 2" cubes. Cook for approximately 40 minutes, or until potatoes are done.
That's it. You can, of course, improvise and add things your family likes: peas, peppers, bay leaf, etc. Jesse doesn't like anything green in the stew, so I don't add them. Serve with hot French bread, cornbread, or over hot rice. As my daddy would say, "It's some account."
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On 02/26/2016, Barbara Anne said ...
YUM!!
Things are about to change around here as DH was diagnosed with type 2 diabetes. He's the cook and he's not happy and when the cook isn't happy .... well, you know! Prayers appreciated for both of us. :)
Hugs!
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