[email protected] wrote:
Sounds good. I'll give it a try. I frequently make a simlar stew with boneless
beef short ribs. No potatoes. Lots of herbs and onions.But I use red wine. I'll
have to try it with white. It's probably a bit lighter
Thanks for sharing.
Paul
I'd say the key to getting the taste of mine is using the white wine but
also using only Rosemary, pepper and dill...
Hope you like it _ the only wine in the house was some white a friend
brought to drink hereself...:-)
do hope you have boletes - they really punch it up,too
have fun
ann
-------------- Original message ----------------------
From: ann sanfedele <[email protected]>
Thanks to Marnie, I learned that avoiding nightshades might well relieve
the arthritis in .my knees and I'm definitely
trying to avoid salt or too much of it anyway so i've been playing
around with recipes that are yummy but don't have
this stuff in them. I developed this one today - you don't ahve to be
avoiding these veggies to like it, I hope :-)
And my arthritis really does seem to ahve been helped by avoiding those
pesky things like tomatoes and potatoes that
I love.... soo......
Here ya are!
____
Anns No Nightshade Beef Stew
2 lbs. stew beef
2 tblspns ground rosemary
1 tblspn dried dill
1/2 package baby carrots or three large carrots chopped
4 talks celery cut in large pieces
one large Spanish onion , sliced
½ lb fresh mushrooms sliced (regular button mushrooms are fine but
cremini are good, too. )
1 tsp dried porcini mushrooms and a few dried shitakes
Flour for dredging beef
Oil for browning the beef (grape seed if you have it, or light olive oil)
¼ cup white wine.
¼ teaspoon dry Chinese mustard (optional)
freshly ground black pepper at least 1 tsp.
Dredge the beef with flour and sprinkle with the ground rosemary.
Lightly brown the beef in a frying pan and transfer to a 2 quart or larger
saucepan (I use a 2 quart enamel Dutch oven but a cast iron pot is ideal)
add about 1 quart of water.
Add the dill, pepper, carrots, onions, celery , mushrooms, mustard and wine.
bring to a boil - then cover tightly and reduce flame. Simmer for 3
hours or more& the longer you simmer it the more tender the beef is, of
course.
Stir occasionally to make sure things are not sticking to the bottom of
the pot.
Serve the stew in pasta bowls over broad egg noodles. Add sour cream to
make a dish very like Beef Stroganoff. Alternatively, make egg dumplings
from scratch and cook them in the stew.
NOTE there is no salt in the stew recipe and there are no veggies of the
nightshade family. (I.e., no potatoes, tomatoes, bell peppers, chili
peppers or eggplant).
I can get at least 4 meals out of this recipe for myself. Staying off
nightshades has helped
my arthritis and avoiding salt is just a good idea.
____
ann (too lazy to take the photo that should go with this right now)
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