Dr. Kjar's Favorite Stew
Dr. Kjar's Favorite Stew Dr. Kjar & Candessa
What is better than comfort food when the weather turns chilly and fall has finally arrived? If you know Dr. Kjar, you know that he loves to cook, especially adjusting the recipes he works with to improve the flavor. Enjoy this delicious meal. We know we will!
Rich Beef Vegetable Stew served over garlic mashed potatoes
INGREDIENTS:
– 2 pounds Beef steaks or pot roast, Tender trimmed and cut into 1 inch cubes
– 2 tablespoons Vegetable oil
– 1/4 cup Flour
– 2 cups Red wine **
– 1 cup water
– 3 cups onion , narrow wedges (3/4 pound)
– 1 1/2 cups carrots, cubed
– 1 cup of diced celery
– 1 tablespoon garlic, minced
– 5 1/2 tablespoons oregano, fresh chopped
– 5 1/2 tablespoons dill weed, fresh chopped
– 1 pound mushrooms, sliced
– salt, to taste
– pepper, to taste
– potatoes, garlic mashed
– 2 cups apple juice, ** to replace red wine
– 2 cups grape juice, ** to replace red wine
METHOD:
1. Saute beef Saute beef in oil in large skillet or pot over high heat until browned and dark drippings form
2. Mix in flour then wine and water, scraping loose the drippings on bottom of pan
3. Add onions, carrots, celery, garlic and herbs, cover and bring to boil. Cook at a lively simmer for 30 minutes or until beef and carrots are tender, stirring occasionally. Add more water if stew dries out.
4. Add mushrooms and salt and pepper to taste. Return to boil and simmer 10 minutes. For a richer flavor and softer meat, slow cook overnight at low temperature.
5. Serve over garlic mashed potatoes (see below).
SERVINGS: 8
SOURCE: Deseret News & Greg Kjar
Garlic Mashed Potatoes
INGREDIENTS:
– 3 lbs. Russet potatoes
– 1 cup milk
– 1/4 cup butter or margarine
– 3 or 4 teaspoons minced garlic (to taste)
– Salt
METHOD:
Pare potatoes and cut into chunks. Place in large saucepan, cover with water and bring to boil. Simmer 15 minutes or until tender. Meanwhile, heat milk with butter and garlic to a simmer in another pan or microwave-safe dish in microwave oven. Drain potatoes; place in bowl. Beat in milk mixture, half at a time, using quick bursts, but don”t overbeat, so potatoes stay light and creamy. Salt to taste. Makes 8 (scant-cup) servings.
SERVINGS: 8
SOURCE: Deseret News & Greg Kjar
