B E E F ● S T E W

THIS IS A STAPLE OF MINE, ALWAYS CHANGING IT UP. THIS IS THE BASIC VERSION OF MY RECIPE.

1-2 LBS          CUBED STEW MEAT
1-2 CANS      STEWED TOMATOES (1 CAN PER LB OF MEAT)- I USE PLAIN, UNSALTED
EVOO
2-3 TBSP       FLOUR
WHITE PEPPER
KOSHER SALT
OREGANO
PAPRIKA (I LIKE TO USE A LOT OF THIS ONE)
GARLIC POWDER (OR MINCE UP SOME FRESH GARLIC)
ONION POWDER (OR MINCE UP SOME FRESH ONION)
A COUPLE OF BAY LEAVES (I USE 1 PER LB OF MEAT)
COOKED SPAGHETTI

●POUR THE EVOO INTO A DUTCH OVEN OVER MEDIUM HEAT.
●WHEN SIZZLING A BIT, ADD BEEF AND FLOUR. YOU WANT TO GET A GOOD SEAR ON THE MEAT.

●WHEN ALL THE MEAT HAS BROWNED, ADD TOMATOES AND SPICES. I DIDN'T SPECIFY SPICE AMOUNTS AS I KNOW EVERYONE HAS DIFFERENT TASTES. I ESTIMATE THAT I USED 1-1.5 TEASPOONS EACH OF OREGANO, GARLIC, ONION AND SALT. I THINK I USED ABOUT 1-1.5 TABLESPOONS OF PAPRIKA (TRUST ME ON THIS ONE!) AND 1/2 TEASPOON OF WHITE PEPPER (NOT TOO MUCH OF THIS ONE, A LITTLE GOES A LONG WAY).

●ADD ANY ADDITIONAL WATER TO BRING LEVEL TO JUST INLINE WITH MEAT. (IN MY CASE, I ADDED ONE CAN OF WATER)

●BRING TO A BOIL, REDUCE HEAT TO A SIMMER.

●COVER AND LET SIMMER FOR ABOUT 2 HOURS UNTIL MEAT IS TENDER.

●SERVE OVER PASTA AND TOP WITH YOUR CHOICE OF CHEESE. I PERSONALLY LIKE FETA OR PARM.

YUM YUM YUM...