just another manic stewsday

Happy Stewday Tewsday!

For the second Stewsday I observed/celebrated back in November, I did a Filipino sort of beef stew (er, not pictured above) that is kinda sorta reminiscent of a pot roast more than a stew proper. It’s this one recipe my mom used to do when I was little and, in learning it, I was surprised to discover how simple it was to make. In particular, there’s not a lot that even goes into it. Seriously. And it’s got a light gravy to it.. so light, really, that calling it a gravy seems like cheating. It’s definitely a sauce, anyway, but it’s in no way thick. This dish, if anything, barely qualifies as a stew because of the thinnish sauce but since I’ve always known this to be a beef stew variant, a beef stew it is, then.

So, there.

Neener.

Beef Stew in Worcestershire Sauce

what you’ll need

• 2 lbs beef stew meat
• 1/4 c soy sauce
• 1/2 c worcestershire sauce
• 1 large tomato (diced)
• 1 large onion (diced)
• 1/2 – 1 lb long green beans (trimmed, chopped in half if too long)
• 2-3 bay leaves
• ground black pepper
• water

what to do:

1. Throw all the ingredients into a large pot and fill with enough water just to cover everything. Allow contents to reach a rolling boil.
2. Once boiling, reduce heat to medium and let stew uncovered for about two hours or until tender, stirring occasionally. Should the water level run low and the meat hasn’t yet tenderized, add more water. Do note that the flavor you’re going for will not be there until after the meat has gotten tenderized. If at that point the flavor isn’t quite yet to your liking, only then should you adjust the flavors by adding more soy sauce, worcestershire sauce, pepper or even salt. Doing so beforehand will be a futile effort as the flavors will change over time as the meat breaks down. This can be served with a side of bread but is ideally served over rice.
3. Enjoy.