Sorry for the pun, I couldn’t help myself …and my friends are a bad influence.
So this week I made stew using the eye round roast. Remember that post I did here? That post talked about one way of using that particular cut of meat. It was BOGO at our grocery store, so I still had one left over.
I searched high and low on the internet for a recipe that insured that this cut of meat could indeed, be stewed. Because it is so incredibly lean, it doesn’t have a lot of fat running through it, and I was afraid it would create tough little chunks if stewed. I couldn’t really find a solid answer anywhere, nor a good enough recipe. So I did what I often do: made it up as I went along.
The results? Incredible!
I must’ve been good last year, because Santa brought me a Le Creuset dutch oven (In the color “Ocean” So I named it Billy Ocean. Get outta my dreams…and into my pot…) so I decided a stew would be the perfect thing to break this baby in! Don’t have a dutch oven? Dont worry! Just use a regular ol’ pot!
There may feel like a lot of steps to this, but it’s really just: add something, cover, simmer.. add something, cover, simmer. It’s easy. Trust me.
And then viola! Your stew will be ready!
It does take a lot of time, but it’s easy as hell, and the benefits greatly outweigh the time it takes it make this.
The red wine and mushrooms really help to enhance the meatiness of the stew. It’s got rich, luscious, dark, and complex flavors. The BF and I bought a loaf of fresh, French bread and devoured the whole loaf by sopping up the smooth gravy this stew produces.
Well, now you have two(2) things you can make with one(1) piece of meat! Don’t you feel smart?