Recently, I’ve been enjoying the agitating task creating new dishes for dinner and avoiding cooking chicken every night. So at my family request, we finally settled on some beef stew.
- Sprinkle salt, pepper, and 1 tablespoon of 21 seasoning on the cubed beef. Add the oil to a large pot and brown all sides of the beef on high heat. Place the beef on a plate and let it rest.
- In the same pot, add the water, chopped garlic, 1 teaspoon of salt and pepper, sugar, and the rest of the 21 seasoning (or allspice). Stir well and place the meat back into the pot. Lower the heat and simmer for 1 1/5 hours.
- Meanwhile, place the red pepper using tongs on an open flame until it blackens and blisters. Remove the pepper when it completely blackens and place it into a glass bowl covered with plastic wrap. Let it steam for 20 minutes and it will start to peel. Remove all the skin and after the process is done, cut the pepper into large strips.
- Dice the potatoes into even cubes and slice the mushrooms.
- After 1 1/2 hrs, layer the potatoes then the mushrooms and the roasted red peppers.
- Lightly stir the ingredients and let it simmer for another 35-45 minutes. Check the stew until the potatoes are fork tender. Grab 1/4 cup of the stew and add the flour. Stir until well combined and add it back to the stew. Raise heat to high until it starts to boil and the stew begins to thicken.
- Place over a bed of rice or egg noodles and ENJOY!
The stew was such a nice change to our normal meals. I find, also seasoning the vegetables every time you add more to a dish really enhances the vegetables. The roasted peppers gave the stew a bit of spiciness. Pulling from various recipes, I found the dish included traditional ingredients and nontraditional ingredients. Overall, it came out to be a very comforting and perfect meal for a cold night!