One of the dishes made with our market food was beef stew. I made this a little differently than usual since it was a small amount and I wanted to make it fast. We finally tried the King Limousin beef and it was good. It is grass fed and pastured. She said they take them right off the meadow when it comes time for slaughtering (not a nice visual, but it is what I'm looking for). No antibiotics or hormones and they are now a registered organic beef farm, although their first batch of organic beef won't be on the market until next year. Their cows are still all raised the same though.
So it was $3.25 for a pound of stewing meat, which is fairly comparable to what you buy in the grocery store. It was very lean and a little tough, but that is probably because I cooked it too fast. Stewing meat is best cooked long and slow. We were just too hungry!
So I browned one pound of stewing meat in a little bacon fat.
Meanwhile, I washed, peeled and sliced 5 carrots, 2 parsnips, an onion and a leek (you can add what you like, whatever is in season. I added most of the leek greens about 5 minutes before the stew was done).
After the meat was done browning, about the time I was done the veggies, I added the vegetables, a couple cups of water, a sprinkle of sea salt, covered and let simmer for about 25 minutes or so until all the vegetables were tender.
Oh, I also cut the beef in smaller pieces after adding the vegetables but you can do this before adding them or even before cooking. I just hate cutting raw meat. You can leave it in big chunks if you like but it will take longer to cook.
I then added a tablespoon of cornstarch to a cup of water, mixed well and added to the frying pan, stirred well to make sure it mixed well to make a thin gravy. You can add more cornstarch if you want a thicker gravy or even use a different thickener all together or just leave it soupy.
Serve with homemade bread!
I will soon be posting my bread recipe. I've made it several times now and it is the best one I've used!