As detailed in my previous post, my brain is currently taking a holiday. Or wants to. Is there a difference? I don’t know. As such, today we’re bringing you a special new feature: Guest posts! Today’s guest is from Capt. Jill of Capt. Jill’s Journeys. When Jill contacted me asking if I’d be interested in her fare I eagerly agreed as the stew seemed like something straight out of Skyrim – just a few more ingredients! Hey, taste is important.
Similarly, the story of how this stew came to be seemed exactly like a scenario straight out of Skyrim (and I wouldn’t be surprised if one of the fisherman had taken a harpoon to the knee at some point). For the full story, why not check out Jill’s original post? Now, if only I could have a bowl delivered to my desk…
Ready? Let’s go. Take it away, Captain!
Gamers, grab your mats:
Capt Jills Favorite Beef Stew
- 1-2 lbs beef (chuck roast works great) (cut into large pieces)
- 1-2 large onions (cut in half and then thick slices)
- 1-2 large Idaho potatoes (cut into 1-2″ pieces)
- 6 carrots (cut into 1-2″ pieces)
- 2 stalks celery (cut into small pieces)
- 6 beef bouillon cubes
- 1 tbsp (real) butter
- 1-2 pkgs brown or mushroom gravy mix (to taste)
- 1-2 pkgs frozen veggies (depending on what’s around)
- 1 cup (or more) red wine (I use Lambrusco)
Throw the butter in the pot with the onions and stir it around a bit. Then throw in the meat to brown. Season it up with some Worcestershire sauce, onion salt, garlic, celery salt, Mrs Dash, pepper, or whatever else you like for seasoning. Once the meat gets browned, add a little water (couple of tablespoons) and a couple of shots of the wine (I like to use Lambrusco). You can add the bouillon cubes and celery any time.
Once the meat starts to get tender, add the carrots and potatoes. You’ll need more liquid now, so cook up the gravy in a small pot and add it to the stew once it thickens up. From now on, you can add whatever you want. I wait to add the frozen vegetables til near the end, since I like them to still be nice and bright colored (and not mushy). I usually add a package of mixed vegetables, maybe a pack of cut green beans, maybe some green peas, just depends on what I have in the freezer. Sometimes I like to add fresh mushrooms.
I add a little more of the wine right before dishing out the stew, that way there’s a real taste of it in the stew. I may also have a glass along with the stew and not just in the stew.
Me again. Yep, anything with wine in it has my vote! This hearty stew is a perfect recipe for beating back the winter blues. If you enjoyed this post, why not check out more from Jill on her blog? I’m sure she’d appreciate a new follower. Of course, if you enjoyed this post please let me know in the comments below!
I would like to feature at least one guest blogger each month (if not more!). Interested in guest posting for Skill Up Skillet? Find out more here.
Coming Up Next: This winter sucks. I’m making Naruto ramen.
Remember, cooking IRL doesn’t have to be a Feat of Strength!