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Sunday, May 4, 2014

TGGD Rodeo Drive, Goucho Beef Stew....Beverly Hills CA

In the early days of Los Angeles, Rodeo Drive is where the local farmers would drive their cattle for grazing to different locations.
Later it became a place where they DID hold Rodeos, now it is THE place in Beverly Hills for expensive stores.

This is a beef stew that is RICH in flavors..Serves 4-6

1 1/2 pounds lean stewing beef cut into 1 1/2 inch cubes.
3tbsp all purpose flour
3 tbsp vegetable oil (safflower/grape seed)
2 cups hot chicken or beef stock own made TGGD

2 cups minced onions
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped bell pepper

2 cups potatoes cut into 1 inch cubes
4 cloves garlic smashed and minced
1tsp dried oregano
1tsp dried thyme
1 tsp dried sage
2 tsp red chili powder (optional)
1 bay leaf
 1/2 cup minced parsley
2 cups Spring Greens (tender spinach, kale, turnip) - optional
1/2 pound sliced button mushrooms
salt & pepper to taste
1 cup lager/beer


Dredge the meat in the flour (in a plastic bag), shake well to cover and remove excess.
Heat the oil in a heavy bottomed saucepan and brown the meat in batches, to golden brown..then remove and set aside.
Add the celery, onions, mushrooms, carrots  and bell pepper and saute for 3 mins, scraping the bottom of the pan to make everything release it's juices.
Season with  salt & pepper and dried herbs, chili powder and the garlic, cook 1 minute and add the beer.
Then the hot stock, to cover everything.
Bring to boil, then cover and simmer for 1 hour.
Remove and excess fat/scum from the top of the stew and then add the potatoes and continue simmering for 20 mins covered.
Remove the bay leaf.
Remove any scum again and add the tender greens and simmer for 20 mins more.
Check seasonings adding salt & pepper if needed.
Add minced parsley and serve with mashed potatoes/cornbread/ crusty breads/pasta/steamed rice/couscous.

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