Anti-Tyranny Stew

 

Today I figured I cook a bit early and am making a beef stew - a spicy one at that. The ingredients are: a nicely marbled choice Angus Beef Chuck of about 3 pounds (chuck being the second best cut for a stew - prime rib-eye the best but too expensive most times), canola oil to brown the meat, salt to make it brown better, a Spaten Lager in which to stew, about a tablespoon of back pepper (a heaping one - maybe two regular ones), two heaping tablespoons of minced garlic in oil, a Serrano pepper minced, 2 fairly large sharp onions, about 1/2 a cup of onion flakes, 4 fairly large parsnips, 3 medium white turnips, about 1/4 of HB hefe weiss bier (not the 11.5 ounce size but the 16.9 ounce size - to add a bit more liquid; I am enjoying the rest of that now and had a Spaten earlier - I am getting sloshed today to celebrate The Shot Heard Round The World and the commencement of the American Revolution) and maybe a 1/4 cup of OJ. 

It is all cooking in a heavy duty aluminum pot left to me by my great-grandfather; he and my great-grandmother used to cook things like paprika chicken and goulash in it. It will be done in about 15 minutes. The meat is already quite tender, the veggies just about done and the aroma is exquisite and the waiting to eat it is torturous.

All the best,
Glenn B