d'oh!mestic

Sort of drizzly Sunday stew:

Get a pound of stew meat from the butcher, pat it dry, roll it in flour and brown it in two tablespoons melted butter and two tablespoons olive oil.

Add in some minced shallots and cook for a few minutes. Throw a sliced onion on top of that and let it cook slowly for a few minutes more.

On top of that, dump a full container’s worth (32 ounces) of beef broth over the top. Toss in some salt (not too much), a bunch of ground black pepper, garlic powder, onion powder, about an 1/8th of a cup of sugar and a dash of ground cloves. While you’re waiting for that to simmer, drop in two sliced carrots. Maybe a diced up potato can go in now, too, but it hasn’t been tested in the lab. But sure, live dangerously.

Simmer, partially covered, in a big green enameled pot, because those French know how to make cookware.

About an hour into the proceedings, add another two cups of water into the mix. Keep simmering for another 90, checking every so often to stir, until the liquid’s reduced to a nice, rich sludge of caramelized goodness and the meat’s falling apart at the touch of a spoon. Serve with hot biscuits dripping with butter.