Stews like this become a staple in the Districts of Panem when the weather begins to turn chilly. That can be as early as October in Districts like Seven, where it begins to snow. At times like these, residents turn to filling, hearty meals that can be thrown together easily from minimal ingredients – namely, whatever is on hand.
Stew is a versatile meal that can be adapted to whatever is in the store-cupboard or icebox. It is also useful for using up produce that is slightly past its prime – carrots that bend, potatoes that have only a few days left before they begin to grow again. District cooks can easily chop these things up, throw them into a pot with seasoning, and have a delicious meal.
(This recipe uses previously frozen summer vegetables from storage.)
By October 18, 2013Published:
- Yield: 10 Servings
- Prep: 15 mins
- Cook: 1 hr 55 mins
- Ready In: 2 hrs 10 mins
Stews like this become a staple in the Districts of Panem when the weather begins to turn chilly. That can be as early …
- 2 lbs beef shoulder or stew meat
- 4 large tomatoes
- 3 carrots
- 1 lb corn
- 1 lb green beans
- 2 large potatoes
- 2 medium onions
- 2 tbsp olive oil
- 1/2 cup flour
- 3 tbsp dried rosemary
- 4 cups beef stock
- pepper to taste
- 1 bay leaf
- Peel and chop onions. Heat a large pot over medium, add the oil, and then the onions.
- While onions are cooking, cut beef into 1" cubes (or smaller if desired). Coat them in flour, then add to the onions. Brown the beef and remove it.
- Dice tomatoes, carrots, and potatoes. Add to the pot.
- Add corn and green beans. For convenience, frozen may be used. Add rosemary.
- Add meat back to the pan, then pour over beef stock. Add the bay leaf and pepper to taste.
- Cover and simmer, stirring occasionally, until beef is cooked through and potatoes are tender (about 1 hour). Remove bay leaf before eating.