I learned how to make my mom's improv-ish stew! It's so tasty; when she makes it, it's basically all I eat for the next few days. 😅
Here's the process:
- Coat the bottom of a big pot with a thin layer of olive oil.
- Add the stew meat. It can either be cut into chunks or just be a whole rib roast.
- Add a couple of soup bones. Including them gives the stew a greater mineral content.
- Salt the meat with probably about a half a teaspoon to a teaspoon.
- Pour water into the pot until it's about two thirds of the way full. This provides room for the veggies.
- Stir in a half a teaspoon of apple cider vinegar. This helps leech out the minerals from the bones.
- Begin heating the water to boiling.
- Chop in quarter-ish sized pieces equal amounts of carrots and celery (and onions [I didn't do that this time because we're out of onions, but usually Mom includes them]), and add them to the pot. Make sure the veggies are all covered with water and add a bit more water if not.
- Insert four to six bay leaves in the pot along the outside edge. Don't shove them too deep, or it'll be harder to pull them out later.
- Cover the pot and finish bringing to a boil. Once bubbling, lower the temperature.
- Let simmer for a couple hours until meat is cooked to an internal temp of 165 degrees Fahrenheit and the veggies are soft.
- Let the stew cool a bit before plucking out the the bay leaves and discarding them.
- Dish up while hot or wait to let it completely cool.
- After completely cooled, take the soup bones out of the stew and store in the freezer in a plastic baggy for reuse.
- Store in the refrigerator.