Our weather has turned cooler ("cooler" in Texas is relative, meaning nights in the 60's and days in the 80's) so I'm breaking out our recipes for fall and winter. Yesterday I made Beef Stew Gaston, and Cuban bread bowl to serve it in. A nice dinner with a sturdy red wine. Beef Stew Gaston with bread bowl ( photo / image / picture from marlingardener's Garden ) Is there any dish as satisfying as beef stew?
Mmm! I love stew. I just make a plain stew served with biscuits. My stew looks like yours but there must be a difference as yours is called Gaston?
Mmmm I'm another stew lover. Yours looks scrumptious Jane by I'll pass on the wine and have some iced tea instead. Just pass that bowl over the internet to me and I'll make short work of it. :-D
Y'all have been so kind in your replies! Here are the two recipes: Beef Stew Gaston 3 slices of bacon, chopped fine 1 lb. chuck roast, cut into 1" cubes Saute the bacon until crisp, remove from skillet and add beef. Brown beef over medium-high heat, then sprinkle with seasoned flour. In a medium saucepan combine: 1 large clove garlic, chopped 1 large onion, rough chopped 1 cup beef bouillon 1 cup canned tomato sauce a grinding of fresh black pepper to taste 1/4 cup chopped fresh parsley, or frozen parsley 1/3 dried bay leaf Bring this to a boil. Place the beef in a heavy saucepan (I use a Dutch oven) and pour the above ingredients over it. Simmer covered for 2 to 3 hours, until the meat can be easily pierced with a fork. During the last hour of cooking, add 1/2 cup dry white wine Cook separately until nearly tender 3 medium potatoes, pared and cut into 1" cubes 3 pared carrots, cut into approximately 1" pieces 1 rib of celery, chopped Add vegetables during the last 1/2 hour of cooking. This stew freezes well, so I usually double the recipe and have some for later. The above recipe will serve 4. Cuban Bread 5-6 cups of flour (not bread flour) 2 pkgs. or 2 tblsps. dry yeast 1 tblsp. salt 2 tblsps. sugar 2 cups hot water In a large bowl, combine 4 cups of the flour, yeast, salt and sugar. Stir to blend, then add the hot water and stir in. Beat the batter 100 strokes (I use a wooden spoon, but a mixer will do well--just don't overbeat the batter.) Add the remaining flour one cup at a time until the dough leaves the side of the bowl and isn't sticky (the amount of flour added depends on the day's humidity and/or the brand of flour.) Turn out onto a floured board and knead for about 8 minutes. The dough should be elastic and spring back when poked lightly with a finger. Place the dough in a greased bowl, cover with a damp cloth, and let rise until double, about 20-30 minutes. Turn dough out on the floured board, punch down, and form into 8 small balls slightly larger than a golf ball. Place the balls on a greased cookie sheet, make two or three slashes in the tops, cover with a damp cloth, and let rise until doubled in size (should be about the size of a hamburger bun, but rounder). Put in a cold (yes, I mean not preheated) oven on a middle shelf, and turn the oven to 400 degrees. Bake until the loaves are light golden and sound hollow when thumped, about 25 minutes, but keep checking because the doneness depends on the loaves' size. To assemble the bread bowl, cut about 1/4 of the top off a loaf and set aside. With a serrated knife cut a circle about 1/2" inside the crust, but not through the bottom, and with your fingers gently remove the interior round (which can be saved for croutons). Spoon the stew into the bread bowl, letting a bit spill out, and place the saved top against the bowl. This bread freezes well, so any unused loaves can be frozen for later use.
