31 Days of Home Cooked Meals - Wednesday, October 3rd

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Beef Stew with Homemade Bread

Beef Stew Recipe

1 lb stew meat (we use 1 quart of home canned beef or venison)
4 large carrots, peeled and sliced
3 stalks celery, sliced
1 medium onion, peeled and chopped
6 large potatoes, peeled and cubed
2 quarts beef stock
Seasonings to taste - we like salt, pepper, onion powder, garlic powder
Flour or other thickener

Add stew meat to medium hot skillet.  If meat is very lean first add some lard or other fat to the skillet.  While meat is browning add onion.  Cook until meat is browned and onion is soft.

Combine meat mixture, carrots, celery, potatoes, and beef stock in large pot.  Bring to a boil.  Reduce heat and simmer.  Add seasonings to taste. 

When meat is thoroughly cooked and potatoes are cooked is the time to add your thickener.  If using flour add about 1/8 cup flour to 1/2 cup water and thoroughly mix.  Slowly stir that mixture into your stew.  Bring stew to a boil to allow thickener to work.  If not thick enough to your liking repeat until you achieve the desired consistency.


Bread Recipe

2 cups warm water (about 110F)
2 Tbsp raw honey
4 tsp yeast
4 Tbsp olive oil
6 cups flour (I usually use whole wheat, but it works equally well with white)
2 tsp salt

Add honey to warm water. Mix well. Add yeast to the water mixture. Mix well. Allow to "rest". When you see it bubbling, it's ready. In mixer bowl combine salt and 1/2 of the flour (3 cups). Pour the water mixture and olive oil into the mixture bowl with the flour. Using a dough hook, mix together. Continue to mix in the rest of the flour, just a bit at a time. When all of the flour is combined, then knead the dough using the dough hook for 8 minutes. You might need to add a bit more flour as it kneads. You don't want a sticky dough.

Place kneaded dough in a bowl and cover with a clean towel. Place in a warm part of your kitchen away from drafts. Allow to rise about 30 minutes. Once risen you can shape it into two loaves. I like to use my french bread pans and form loaves that are sort of shaped like an Italian bread or French bread. Let rise another 20 minutes or so. Then bake in a preheated 400F oven for about 20 minutes. Take care not to let it over-brown.