8/12/2011 @ 17:49
I haven’t updated in forever, I’ve been too sick/busy to keep track of food I guess. But tonight my mother and I made a giant vat of stew and I made some awesome sweet potato fries. It’s good to be back~*~*~
Beef Stew
- 1 pound of stewing beef
- 2 pounds total of “stewing vegetables”, carrots, celery, pearl onions and potatoes, as well as some string beans
- 4 cups of beef stock
To begin, pour a tiny bit of oil (about a tablespoon) in a pot big enough to accommodate all the beef and veggies, over a medium flame.
Brown the meat in the bottom of the pot with about a tablespoon of chopped garlic (stewed meat is gross)
I left the lid on the pot with the beef, oil and garlic on medium heat for a few minutes while prepping my beef stock.
I cheated and used grain/sugar free beef bouillon dissolved in water (4 cubes with 4 cups of water) as stock, but it can either be purchased pre made or made by hand.
Add stock to pot with beef and bring to a boil.
After the beef and stock are boiling, chop and add vegetables to the mix.
Leave to stew on a medium flame with lid on for at least 20 minutes (I personally like to leave it stewing for a few hours, it tastes better that way.)
Baked Sweet Potato Fries
- 2 large sweet potatoes/yams
- About 3 tablespoons of olive oil
- Paprika, salt and pepper to taste
Preheat oven to 450ºF
Line a rimmed baking sheet with tin foil
Scrub the crap out of your potatoes (or peel them, I personally prefer leaving the skins on)
Slice the potatoes into long wedges or fry shapes
In a large bowl, combine the potatoes, oil, and paprika (make sure they’re all evenly coated)
Spread them out in one even layer on the baking sheet, salt and pepper to taste
Put them in the oven for about 15 minutes
Take them out, check them, flip them all over and put them in for another 10 minutes or so, or until they’re crispy and brown


