Sunday, July 11, 2010

Vulture Stew, the easy way (Sunday food porn)

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I call it "Hasty Vulture Stew". Named such, because it's quick and easy, for a good beef stew, and the household hovers like vultures till it's done. When it's ready, they swoop in for the feasting.

This stew appears when there is left over beef around. Not a true beef stew, simmered for hours, stirred with love.... but a quick stew for the masses. A short notice meal, made with only a few ingredients for when time is tight and ambition is low.

Into the dutch oven goes a large bag of frozen stew veggies, two cans of new potatoes, a large can of cream of mushroom soup, a matching can of water, all the leftover beef you have (cubed small), some kosher salt, and fresh pepper.

Lid it up, and then bake at 375 for an hour.

After an hour, add a teaspoon of dried rosemary. Stir it well. Then top with a layer of flaky 'Grands' biscuits. Back in the same oven for another 15 minutes (lid off). Pull it out, yell "Stews Done!", and then back quickly away from the pot.

If time is available and desire is there to make it fancy..... at the step where the biscuits go on, first ladle the stew into individual crocks. Add a tablespoon of Merlot wine to each crock, top with a biscuit, and add a little shredded Asiago cheese on top before sliding it back into the oven.

I call it 'hasty' because prep time is all of five minutes. Cooking time does not count.

Ah...... don't count on leftovers.



2 comments:

Ted Amadeus said...

Great idea I'll have to try with leftover steak.
That is the most unflattering profile pic I've ever seen...You could atleast smile.

Carteach0 said...

Okay Okay... changed it.