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lagilmanSome times I think it's a shame that I don't actually write down what I'm doing, when I cook, so I can repeat it later. Then I think "nah, that would be like writing the same story over and over again...."
But this came out well enough that I want to make note of it, and share with anyone who might be interested.
- brown 3 cloves of garlic, chopped, in a neutral oil, in a heavy-bottom stew pan or dutch oven.
- add in 1 lb stew meat, cubed to 1", and brown, adding a pinch of salt and pepper as you go.
- remove the meat, add more oil, add onions, and cook until tender (I used dehydrated chopped onions, as usual).
- add 1 T. sweet curry powder.
- add 1 cup white wine, and 1 cup broth (or water), and scrape the onions & garlic off the bottom until it forms a very fragrant mess.
- add the meat back in, along with a handful of cubed potatoes [or baby reds], and a scraping of whole wheat flour.
- bring to a boil, then let simmer until the potatoes are tender. For me, that took about 90 minutes.
- taste & adjust curry powder as needed.
- add half-cup of frozen corn (EtA: whoops, and forgot the handful of shredded red cabbage!)
- let cook until it begins to thicken. Eat what you want, save the rest in the fridge for an even better meal tomorrow. :-)
But this came out well enough that I want to make note of it, and share with anyone who might be interested.
- brown 3 cloves of garlic, chopped, in a neutral oil, in a heavy-bottom stew pan or dutch oven.
- add in 1 lb stew meat, cubed to 1", and brown, adding a pinch of salt and pepper as you go.
- remove the meat, add more oil, add onions, and cook until tender (I used dehydrated chopped onions, as usual).
- add 1 T. sweet curry powder.
- add 1 cup white wine, and 1 cup broth (or water), and scrape the onions & garlic off the bottom until it forms a very fragrant mess.
- add the meat back in, along with a handful of cubed potatoes [or baby reds], and a scraping of whole wheat flour.
- bring to a boil, then let simmer until the potatoes are tender. For me, that took about 90 minutes.
- taste & adjust curry powder as needed.
- add half-cup of frozen corn (EtA: whoops, and forgot the handful of shredded red cabbage!)
- let cook until it begins to thicken. Eat what you want, save the rest in the fridge for an even better meal tomorrow. :-)
