A Stew that Cures the Rainy Day Blues

Stew w/ Dumplings – A Pot of Comfort

1 ½ lb. Cheap Beef Steak OR 1 pkg. of Chicken Thighs
¼ cup Flour
3 Tbsps. Olive Oil
4 Onions
4 Carrots
4 Potatoes
2 cloves of garlic
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Splash of red wine for beef, white wine for chicken
2 tsps. Salt
1 tsp. Pepper

Place flour, 1 tsp. salt, and pepper into a plastic baggie.   Shake.  Toss a few cubes of beef or a piece of chicken in, shake to coat, and remove.  Continue until all are coated.   Heat oil in a thick-bottomed large pot.   Drop seasoned meat into oil.   Don’t fuss with them until they’ve browned, then flip, and brown again.   Browning seals in the juices.  It is essential!   Mince the garlic, add to the meat and cook til soften slightly.   Peel and quarter the potatoes and onions.   Peel or scrub the skins off the carrots and cut into 1” pieces.   Toss the veggies into the pot, add water, and remaining 1 tsp. salt.   Put on a lid, bring to a boil, then lower to a simmer for 1 hour.   Taste, add more salt and pepper if needed.   Poke the veggies, if their tender you’re set.   If not, cook a further 15 minutes and test again.

Luxed up version:  Substitute pearl onions and baby carrots.   Add 1 cup of wine, red for beef, white for chicken.
Dumplings