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Saturday, 21 September 2013

A Fall Kick Off Stew

Another Fall kicks off at somerville kitchen and what's a better way to kick it off than with a stew.

It was not a planned event, but given those were the only food ingredients on hand and too lazy to go outside shopping, a stew organically materialized.

Here's the recipe.

Use beef or lamb. Cut into stewing sized portions and coat with a mixture of flour, paprika and pepper.

Chop an onion and 3 garlic cloves. Cut up some potatoes.

Layer the stew starting with half the meat, the onions/garlic mix, the potatoes and the rest of the meat.
Sprinkle with 1 cup beef or vegetable stock. Add the bay leaf and bake for two hours at 425 if using a clay pot (probably less time with a conventional pot).

Add a cup of frozen vegetables and keep cooking for 10 more minutes.

A perfect fall stew.

While making stews is easy, what to serve with a stew is always a challenge.

The perfect combination for the Fall kick off stew was pop overs. 

They went well and made dinner more fun.

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