William's Amazing Fall Stew Recipe

What a blustery fall day we had today! I enjoyed watching the leaves blow around crazily - and the wind and chill got me to thinking about amazing autumn one-dish meals. 

I suddenly remembered that William had kindly forwarded on his astoundingly-delicious stew recipe a couple of weeks ago, and it seemed like a dandy moment to share it with everyone! Click through to see it!

Fall Stew

Ingredients:
3 to 4 ozs of meat per person – Combination of Beef, Pork, Lamb stew meat – dredge in flour, salt & pepper.  Brown on all sides until very dark but not burned.  Work in batches one layer thick.  Remove onto paper towels and set aside. After the last batch browns, de-glaze your pan with red or white wine, whichever is open.

Veggies - Cut in to chunks the size you would like, I cut on the diagonal about ½ inch thick.

• Onion – Diced
• Garlic – finely chopped
• Sweet potato
• Carrot
• Red beets
• Golden beets
• Turnip
• Rutabaga
• Parsnip
• Fennel
• Celery
• Butternut squash
• Poblano Pepper

Sauté onions and garlic until limp add rest of the veggies. Add any veggie that you might like and leave any out that you don’t like (Rick)

Add Herbs and Spices
Sumac, Ras el Hanout, Smoked Picante paprika, chile Flakes, Herbs de Provence, Cumin Seed, Fennel Seed, Preserved Lemons, Slap ya Mama, Rosemary, Thyme, Marjoram, Salt & Pepper

Canned Tomatoes, chopped
Beer Guinness Stout – enough to cover – I sometimes will add some stock to help cover and not use more than two bottle of beer – about 40 ozs total
Worcestershire Sauce
Soy Sauce

Add meat back in – Bring to a boil and put into a 325 degree F oven covered for 3 1/2 hours.  Make the day before you want to serve it and reheat and adjust flavor.

Enjoy