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    Bachelor Comfort Food
    Bachelor Comfort Food
    Bachelor Comfort Food
    Ebook96 pages42 minutes

    Bachelor Comfort Food

    By Regis J. Belcher Jr.

    ()

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    About this ebook

    the book is made up all type comfort food like mac and cheese peach cobbler or good old fashion soup like potato soup
    LanguageEnglish
    PublisherAuthorHouse
    Release dateAug 15, 2012
    ISBN9781477253427
    Bachelor Comfort Food
    Author

    Regis J. Belcher Jr.

    About the author Regis J. Belcher Jr. Born in Tacoma Washington, move to Seattle in1969 after leaving Army married girl friend Barbara. Barbara and I had only one child boy name after his Grand farther. Worked as a chef for 17 year. My friend and family went me to write a cookbook I inform then I will write a cookbook the day I retire. The day I retired I started writing.

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      Book preview

      Bachelor Comfort Food - Regis J. Belcher Jr.

      MAIN COURSE

      SKU-000593906_TEXT.pdf

      Brown Beef Stew

      Ingredients

      4 pound of beef stew meat, cut into 1 ½-inch cubes

      2 Teaspoons kosher salt

      Freshly ground black pepper

      3 Tablespoon flour

      3 Tablespoon vegetable oil

      1 Large onion, halved and slices

      1 Cup red wine

      1 Cups plain tomato sauce or tomato puree

      1 Cup broth beef

      A sprig of thyme and a bay leaf

      4 celery stalks cut into ½-inch pieces, their leave chopped

      6 carrots and / or parsnip, peeled ½-inch pieces

      Directions

      1. Heat the oven to 325 degree

      2. Season the meat very well with salt and pepper, and sprinkle the flour over all of it tossing the cubes to coat them. It’s okay if some cubes and flourier or saltier the others, it well all even out in the pot

      3. In a large Dutch oven heat half the oil over medium-high heat until hot but not smoking, then brown the meat well on as many sides as a reasonably possible. This is the only part of this dish that’s a bit of the pan, and it just is what it is you will need to do the meat in batches, adding more oil at some point, because if you crowed it then it will steam instead of browning property. (I do the meat in 2 ½ batches I add onion to the pan with the final half batch of meat and stir and brown then while the meat is doing its thing alongside. Tongs are good for flipping the meat over, and you can adjust the heat if the meat is either not browning property to if anything seems to be burning.)

      4. Also—and I swear this the last thing I’m saying about this—I actually deglaze the pan between batches because otherwise the bottom of my pot seems to burn so after the batch of meat done, I pour half of the wine into the pot, swirl it around and scrape with a spatula to get up all the nice stuff from the bottom, then pour it into the dish with the already—brown meat and heat more oil for the second batch, which I do the same way honestly. You’re talking about a twenty-five minutes investment in browning for measurable stew pleasure later on it’s totally worth it)

      5. Have you already browned the onions by now? If not, add another splash of oil to the pot and brown the onion for 5 or 10 minutes until they are nicely color. Add the meat and its juices back to the pot, along with whatever wine you haven’t used yet, the tomato sauce, the broth, the herbs, and the remaining vegetables. Bring to a simmer over high heat, then press a large piece pf parchment down onto surface of the stew—the paper should come up far enough that the lid will hold it in place—and cover the pot with a heavy lid (if you don’t have any parchment, slip this step, but expect to add more liquid at some point as more will evaporate)

      6. Cook the e stew in the oven for 2 to 3 hours until the meat is fork tender, checking on it every now and again to make sure that the liquid isn’t on the verge of being entirely evaporated if it is add more broth or a cup of water. After it’s cooked taste the e stew and add salt if it needs it which it might or might not, depending on you

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