Yup, I have a brander. Thanks, Jeffrey (my brother) it was fun.
I am now an official owner of Jamie’s Food Revolution: Rediscover How to Cook Simple, Delicious, Affordable Meals and I’m excited about it. I like his mix and match sections for salad and for stew. I went with the stew for this chilly weekend and selected the beef and beer version. He also suggested toppings so I selected the “kind of a hot pot” version.
2 celery stalks
2 bay leaves
2 hearty glugs of olive oil
1 lb. stewing beef
1 tablespoon flour
1 14 oz. can of diced tomatoes
1 stout (I used Troeg’s Java Head becuase it was the only stout in the fridge)
2 large potatoes
2 tablespoons melted butter
Start by chopping your vegetables. Once they are all chopped, add them to the dutch oven with the olive oil and the bay leaves over medium heat.
After about 10 minutes, add the beef and the flour.
Then add the beer and the can of tomatoes.
Bring the stew to a boil and then simmer for three hours.
About a half hour before the stew will be done, start to prepare the potatoes and preheat the oven to 375. Start a pot of water to boil the potatoes. Peel the potatoes and half them if they are large. Boil for 10 minutes. Drain and let cool for about 5 minutes. When you can touch the potatoes, cut into slices about 1/4 inch thick. Cover the stew with the potatoes. Pour melted butter over top. Sprinkle with pepper and thyme.
Bake for about 40 minutes.
Scoop and let cool. It is so hard to wait after smelling the stew for four hours, but it so super steamy.