Because it’s chilly out, and because my family is asking me to make this tomorrow in time for the big snow we’re expecting, I am re-blogging one of my family’s favorite recipes. Everyone who I’ve given this one loves it, and I hope you will too. So enjoy, and as always, please let me know if you try it.
1/4 cup of olive oil
1 cup onion, diced
1 tsp minced garlic
1 cup carrots, diced
1 cup celery, diced
1/2 cup of flour
1.5 qts low sodium beef broth
1.5 quarts low sodium chicken stock
2 lbs skirt or flank steak
2 cups diced Idaho potatoes
1. Grill the steak to medium, cut it into bite sized pieces, and set aside. I grill it even in the winter, but a broiler will work just as well.
2. Heat olive oil over medium to medium high heat, in a large heavy saucepan (at least 5 quarts in size). When heated, add in the onion and garlic, and sautee about 5 minutes, or until softened and lightly browned.
3. Add in carrots and celery and cook a few minutes more until softened.
4. Stir in the flour and cook another minute or so. You want the flour to cook a bit, but you don’t want it to get too dark.
5. Add in the chicken and beef stock, and stir to mix.
6. Toss in the steak and potatoes.
7. Bring to a simmer, and then reduce heat to keep it at a low simmer. Cook for 45-50 minutes, stirring occasionally, until potatoes are fork tender, but not mushy.
8. Add in Worcestershire sauce to taste – I use about 1 tablespoon – and then stir. Taste for seasonings and add a dash of pepper or even Tabasco sauce if you want a little kick.
9. Top with onions or croutons or whatever makes you happy!
Makes about 10-12 good sized bowls full, and it tastes just as good on day two.
I have to start remembering to photograph more recipes so I can blog them here. More to come soon.
If you’re in the path of the oncoming winter storm, please, stay safe! And warm!