Beef Stew

This is a recipe that Colin and I found one day in Safeway off a random recipe card that was on a rack. It looked so simple we decided to give it a shot.

By far, one of my most favorite beef stew recipes...hearty, flavorful and different from the norm!

Serves 4 – 6

Ingredients

• 2 pounds stewing beef, cut into 1-inch cubes
• 1 ¼ stick butter
• 3 medium onions, peeled and coarsely chopped
• 2 pounds potatoes, peeled and coarsely chopped
• 2 pounds tomatoes, peeled & seeded (or two 28-ounce cans, drained)
• 2 bay leaves
• 4 cups chopped cilantro (1/4 pound)
• 4 cups chopped basil (1/4 pound)
• 1 green pepper, chopped
• 1 hot red or green pepper, chopped
• 1 tsp salt
• 1 cup water
• Freshly ground black pepper

Method

Place the meat in a Dutch oven and cook, covered, over low heat until it begins to sweat. Without adding any liquid, braise the meat for about 10 minutes, stirring once, Uncover the pan and turn the heat to high. Cook for another 10 minutes, until the liquid evaporates. Add the butter at this point, and cook the meat over medium-high heat for about 10 minutes more, stirring occasionally, until it browns. Next, add the onions and potatoes and cook for 5 more minutes. Puree the tomatoes and add to the pan along with the remaining ingredients, seasoning to taste with pepper. Mix well. Simmer, covered, for 1 hour.

Ukoy - Filipino Potato Shrimp Fritter thingies...

This is so old school, my momma forgot that she used to make these. I kept talking about the potato shrimp patties she used to make until the lightbulb in her head lit and she went, "Oh...ukoy. I forgot all about those!"

So in a mommy daughter bonding moment, we gave it a shot. Of course, there were squabbles about how it should be done...but in the end, it looked and tasted FREAKING delicious. By the time I realized I wanted to take pictures, we were gripping the side of our stomachs going, "oh...why did we eat it all?"

Ingredients

2 large potatoes
2 medium carrots, julienned
1 large onion, cut into rings and then cut in half
2/3 cup of flour
1/3 cup of cornstarch (you can add more of the flour and cornstarch but keep the proportions)
1 tsp of salt
3 stalks of green onion, chopped
1 1/2 lbs of shrimp, shelled, deveined, cut in half (lengthwise)
1/4 cup of waterblack pepperoil for frying


Method

Peel and then grate the potatoes (use the big holes on the grater).

Add the carrots, green onion, and onions.

Mix it up.

Add the shrimp, flour, cornstarch, and water.

Mix it up.

Salt and pepper time. (By this time you should have a thick but slighly runny, potato heavy batter)

In a pan, heat up about an inch of oil (enough to almost cover the patty).

Using a saucer or small plate form a little potato patty.

When the oil gets hot, slide the patty into the oil.


Serve with a dipping sauce of 2:1 vinegar and soy sauce, plus crushed garlic, and fresh cracked black pepper. Don't forget the steamed rice.