THE CORVALLIS CARROT
What you'll be getting:
100 g cubed beef
100 g veggies (carrots, onions, celery tossed in beef fat rendered from stewing meat)
1 c broth (beef broth, fines herbes, onions, garlic, salt, pepper)
1/4 c peas
1/2 c thickening liquid (beef broth, nutritional yeast, flour*)
*GF AP flour used for GF diets
Equipment needed: pot large enough for all servings
Start heating up your pot, when hot, add the veggies. Cook for 5 minutes on high heat.
After the veggies have cooked for 5 minutes, add the beef with broth.
Strain the potatoes and add them after the beef. Add 1/4 c of water per serving, you can use the water that the potatoes are soaking in, and discard any left-over liquid.
Cover the pot with a tight-fitting lid and set a timer for 20 minutes. Lower the heat to a medium-high setting. (I cooked between 7 and 8)
When the timer goes off, add the peas. Set a timer for 5 minutes.
Add the thickening liquid after the timer goes off and cook until broth begins to thicken.
This broth will not become super thick. If you like thick, gravy-style stew you can add 1-2 T of flour to the mixture.
From start to finish this dinner takes about 30 minutes. Enjoy!