#55 Beef Stew and Saute-mushrooms

Hubby and I luuurrrve beef and are so glad our son shares our 'passion' too (tho the same could not be said about durians). I remembered once I successfully stayed vegetarian for months (can't remember exactly how many) but eventually succumbed to a slab of tender and juicy, medium rare beef steak. I tried to fight the craving by avoiding restaurants that serve steaks but still.. haiz...so weak, my determination.

Tonight's dinner, beef stew, saute-mushrooms and asparagus with rice.

Beef Stew Recipe
Ingredients:
Stew beef, cut into bite size pieces
3 tablespoon flour
2 large onion, cut into quarters
few rib celery, cut into thin slices
Carrots, cut into chunks
3 cups low-sodium beef broth (sometimes I use home-cooked chicken broth)
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
2-3 cloves garlic, flattened with flat of the knife
1 tablespoon Worcestershire sauce
salt and pepper to taste
4 tablespoon olive oil


Method

1. Coat meat evenly with flour.
2. Heat olive oil in pot and brown beef for about 3-4minutes.  
3. Add onion, garlic and celery. Stir till onion turn soft.
4. Add broth, salt and bay leaves. Bring to boil then bring heat down to a simmer. Cover and simmer for 1 hour.
5. Add in remaining ingredients. Bring to boil then bring heat down to a simmer. Cover and simmer for 45 minutes.
6. Add pepper to taste.
   

Saute-mushroom and Asparagus Recipe
Ingredients
Button mushroom, sliced
Baby Asparagus, blanch for a minute
2 cloves garlic, chopped
2 tablespoons olive oil


Method

1. Heat oil on medium. 
2. Add garlic and saute for a minute then add mushrooms and asparagus and further saute till mushroom turns brown.