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A last hurrah for stew as it begins to hit the 80’s here in the Valley. In fact, I’m getting a bit too warm just looking at these photos.

It was perfect on a cold night. So if you’re looking for something hearty and warm to eat, have a bowl of this!

Here’s the recipe:

Comfort Beef Stew

Ingredients
[good for 2 to 3 servings]

• .7 lb tenderized beef stew meat
• 1/4 tsp cumin
• 5 cups water
• 2 potato
• 1 decent-sized carrot
• 1/2 cup yellow onion
• pepper
• salt
• 1 large beef bullion
• extra virgin olive oil

Procedure

1. Heat olive oil in medium heat. Saute onions with salt pepper
2. Add meat, salt, and pepper. Cover and cook until brown, stir occasionally, about 7 minutes.
3. Add 3 cups water and allow to boil until meat is tender. Depending on the meat, 15-20 minutes.
4. Dissolve bullion in the pot and add 2 cups water, potatoes and carrots.
5. Cover and cook for 7 minutes or until vegetables are tender and potatoes start to disintegrate. Soup will have thickened from the potato’s starch.