A Simple New Hampshire Beef Stew
Check: https://nhfarmbureau.org/agriculture/meat_listing/ for a local meat producer. For dressier finish leave out potatoes in stew, and top it with mashed potatoes browned under the broiler.
1/8 lean pound salt pork, cut into 1/4-ich cubes
2 tablespoons butter
1 pound beef stew meat, cubed (chuck is the best)
3 carrots, cut into 1-inch pieces
2 Yukon Gold potatoes, cut into eighths (or any boiling potato)
1 onion, sliced
1 garlic clove, crushed
1 bay leaf
1 1/2 cups beef broth
1 1/2 cups vegetable broth
1 tablespoon flour
In a medium-sized pot, brown salt pork cubes in 1 tablespoon of the butter until crisp and remove to paper towel to drain. Brown beef cubes in remaining fat. Add carrots, potatoes, onion, garlic, bay leaf and broths and simmer covered for one hour or until the meat is tender. Mix remaining tablespoon of butter with flour and whisk into stew. add salt and pepper to taste. Cook 5 minutes longer to thicken and serve with pork bits as garnish.
Makes 4 servings
Variations: add peeled and cubed turnips with potatoes; add steamed string beans at the end; served as pot pies, this dish can be frozen for future meals.
Reprinted from: New Hampshire: From Farm to Kitchen (Hippocrene Books, 2004)
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