Notes on Experiment #2

So, I went back and made the beef stew where I browned the meat, and the veggies.  I thought that maybe this would made a major difference in the taste...plus this is how your supposed to do it (or how we were taught in school...though "supposed to" is relative in my opinion).

Did I notice a difference?
Yes, but not as big a difference as I expected.  There was more depth of flavor, and more "beefyness" from the caramelized beef.  However, the color of the broth was a bit muddier than the stew made without caramelization, though this rich, deep broth is more traditional.

"fond"...those delicious crispy bits you get from caramelizing

Would I make it by browning the beef/veggies again?
In this case, I don't think it matters.  In fact, I preferred the stew that did not have caramelization.  However, it is good to know that however you decide to make it...it will be delicious!

















*Side note...I paired this stew with kale rice:

Kale Rice

1 bunch kale, shredded
2-3 cloves garlic, minced
4 TB olive oil
2 cups brown rice
about 3 cups water (less water if you use white rice)
salt to taste

Heat 2 TB olive oil in a pot (for rice) until almost smoking.  Add in rice and saute until rice is coated with oil and slightly toasted (about 1-2 mins).  Add in water and salt.  BTAB/RTAS until tender.
While rice is cooking, heat 2 TB olive oil in a saute pan.  Add in garlic and cook about 30 secs until fragrant.  Add in kale and salt.  Saute until bright green and tender (4-5 mins).

Put kale into food processor and puree until fine.  Add into rice when rice is done cooking.

Pour stew over rice and enjoy!
-you can substitute kale for spinach, or your favorite greens
-this is a great, easy way to get in your recommended daily dose of leafy greens!  But just beware not to over cook them...when they turn bright green, they are usually ready to eat!  Then, again, make sure you always taste, taste, taste!  And you'll figure out just how you like them!