Being as I’m pretty much stuck at home in my wonderful cast, I’ve decided to try and go through all the staples we’ve acquired in our freezer and pantry that may or may not be in danger of expiring or acquiring capacious amounts of freezer burn. Since cooking the crap out of something is always the best way to ensure tenderness, I whipped out the crock-pot.

  • 2 lbs stew beef, cubed
  • 4 cups water
  • 1/2 cup white vinegar
  • 1 cup rice
  • 2 tbsp butter
  • 2/3 cup flour
  • 1 tsp sea salt, ground
  • 1/2 tsp bay leaves, chopped
  • 1/4 tsp black pepper, ground
  • 1/4 tsp sage, dry
  • 1/4 tsp rosemary, dry

Combine water, vinegar, and stew beef in crock pot, cook on low 4-6 hours. Remove beef and set aside. Whisk flour into beef stock. Reintroduce beef. Combine remaining ingredients. Cook on low for 4-6 hours. A wheat or oat beer can be substituted for half the water.

What comes out of this recipe is a thick, gravy-like stew (that’s the butter, flour, and stock) with a rice base. I also added a couple cups of mixed vegetables to bulk it up and add a little more flavor. I seasoned mine to taste, so measured amounts are approximate. I about shat myself when I tasted it–way better than it has any right to be. I’m certain it would be fantastic served over toast, which I plan on doing. It’s days like this I’m not totally heartbroken the summer robotics class was full when I was eleven, forcing me into cooking instead.

Until Tomorrow

Recipe: Gravy Stew
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