Sunday, April 13, 2008
Now, I'm not that much of a beef girl. I think I've had my own personal steak precisely once in my life. If I want some beefy goodness, I go for beef stew. Of course, the season for that is winding down now, so for probably the last time until next winter, I made my favorite beef stew recipe: the Beef and Bok Choy Hot Pot from Cooking Light.
I think what I like most about this recipe is the cinnamon. I can't even tell you how good the house smells while this is cooking. The other nice thing is the lack of potatoes. It makes the dish a little lighter, which I tend to find a good thing.
The only two alterations I've made are:
1. Use an entire can of beef broth and adjust the water accordingly. I don't use beef broth enough to want to coordinate the storage necessary to use it in 3/4-cup portions.
2. I don't wait to put the carrots in with the bok choy. I add them to the last 10 minutes of the hour and a half simmer. That seems to get rid of the completely raw edge, but doesn't put them anywhere near mush.