Stew i learned from my dad at a young age on own initiative. Took the liberty to add garlic.
Dice potatoes, carrots, mushrooms, onions and garlic. Cut meat of choice (pork or beef) into pieces. Buy frozen peas.
Make standard roux; Cream, diary butter, beef stock sauce. 100 grams diary butter, 100 grams flour (or use your own judgment). Whisk in pot on medium heat, until brown, and hazelnut smell. A cast iron pot works best. Fill slowly (to not destroy the pot, hot vs cold) with about 3 cups (7.5 dl) of water while stirring constantly, judge yourself. The sauce will thicken quite a bit over the cooking process due to the starches from the vegetables, so you can make it quite thin, but not too thin. Add salt, pepper, powder beef stock. Taste well. Add 1 cup (~2.5 dl) of cream of choice. You can skip this if low on money and more healthy choice but it won't be as rich. But will still be delicious and fulfilling.
Add all vegetables except peas. Stir slowly while heating up. Stir occasionally for 25-30 minutes until vegetables starts softening. Taste the largest chunk of potato.
Fry meat well with salt and pepper in diary butter until good and fried. 10-15 minutes should be good, stir well. Add to stew, with stock from pan. Add peas to stew as well. Heat up for another 15-20 minutes.
Turn off heat and let cool for 15-20 minutes.
This is the kind of stew i've made through my life when low on money too. Keeps you full for 2 days. You can add a little beer too if you drink that at the same time ^^ Makes it slightly richer.
If you want a more heated flavor that really brings your blood boiling and metabolism going, add a good chunk of finely diced fresh ginger early on.
I like cold pepsi max as side drink. Completely addicted to that toxic stuff.
You can use masala curry powder too for a more oriental taste. And can serve with rice to lower cost further.
This post was edited by Taurean on Sep 18 2023 06:47pm