I've Stewed and now I'm Souped: Experiment #2

What better represents the alchemist's steaming cauldron than a delicious, simmering soup?  And what better representation of the perfect food?  Soup and stews can be made from almost any ingredients and is a very cheap way to create a satiating meal.  I make soup several times a week.  It is a good way to use up those items in your pantry that might be slightly wilted or that need using up.
This week, I had slightly wilted celery, old carrot sticks, and half an onion left in my refrigerator.  I also had a pound of chuck roast left in my freezer.  And I always have some homemade chicken stock lying around. So it was definitely a beef stew night.  But once this soup was done, no one would have known the celery was wilty!  This particular beef stew benefits not only from a whole cup of red wine, but from long cooking.  The vegetables become soft and soak up flavor.  The beef cooks long enough to either shred or cut in small, tender pieces.  The broth itself reduces down, thickens, and has a beautiful balance of acid, salt, and umami.

One Pot Beef Stew:

1 # chuck roast or stew meat  (can be whole or in pieces)
1 cup red wine (cheap is fine!)
1 qt chicken/beef/veggie stock (whatever you have on hand)...or water!
1/2 cup onion
1/2 cup carrot
1/2 cup celery
1/2-1 cup mushrooms
1 bay leaf
1 tsp dried thyme (fresh is fine, but use a little more)
salt to taste (about 1 1/2 tsp)
black pepper to taste

Directions:
Large dice (about 1 inch) the onions, carrots, celery, and mushrooms. Add everything into a pot that allows for the liquid to just cover the beef.

That ice block is my homemade chicken stock

Cover, bring to a boil (BTAB), reduce to a simmer (RTAS), and simmer for 2-3 hours.

If you have left the beef whole, it should be at the shredding stage, so you can either shred it or cut it into 1 inch pieces.
Don't have time to watch a hot stove?  You can use a crock pot as well.
-Note: My soup ended up with a lot of fat on the top.  You can skim this off with a spoon and discard it.

Beef Stew in my cute kitty bowl :)

So, that's it?  Well, yes, however, this is the lazy version (but just as yummy).  For more color and flavor:

Heat 1-2 TB of olive oil in your soup pot until almost smoking.  Add in your beef with a little salt (dry it with paper towels if it is too moist) and brown it until it has a nice, brown crust.  Remove the beef, and add in your veggies (and a little salt...this helps them break down) until they are slightly brown and tender.  Then, add back in the beef and the rest of the ingredients.  Simmer for 2-3 hours.
The caramelization on the beef and veggies will create both depth of flavor, and a beautiful dark, rich color.

Not enough veggies for you?  Add in some kale or spinach near the end (last 5 mins or so).
Need more carbs?  Add in potatoes (1 inch dice) about 20 mins before it's done, or pour the stew over rice.


This is why I love simple recipes: because they provide countless opportunities to create something better, or new, or different.  Just think, if you just changed the protein, it would be a whole different soup!  Never underestimate the power and flavor of each ingredient.  They each play their part and it is your job to make them work together nicely.  But when you involve wine...then everyone is happy! :)