Anyway, I digress. Here's the recipe to Beef Stew which I developed over the years of my marriage:
1 to 2 lbs. Stewing Beef
2 T. Extra Virgin Light Olive Oil
2 C. Boiling Water
1 t. Garlic Salt
1 t. Onion Powder or 1 small onion
½ t. Salt
1 t. Black Pepper
1 t. Emeril Lagasse’s Original Essence
2 Cubes Beef Bullion
Sear stewing beef in hot olive oil, for no more than 2 to 3 minutes, then place in a deep cooking pan.
Unwrap the 2 cubes of beef bullion and put into 2 cups boiling water and let dissolve. I like to put the beef bullion in saran wrap, fold it over, put that in a dish towel, fold that over and smash it with a hammer. Or you could go more high tech and use a pestle, I really want one of those.
Pour over the beef.
Sprinkle garlic salt, salt, black pepper and Emeril Lagasse’s Original Essence Seasoning over the stewing beef, covering every part. Cover and cook at a simmer for several three to four hours, occasionally adding water if the necessity arises.
I like to add a couple of packets of brown gravy mix and let it simmer in that.
Great to serve with:
Crisp cucumbers and tomatoes marinated (1 to 2 hours) in Italian salad dressing
Return to the Neighborhood.