|Here is my vintage wood cookstove.|
When the woodstove is going to be roaring all day, I'll cook a food that takes a long time. This time, I am making a beef stock, then I'll make a beef stew using the stock.
Using a variety of beef bones and a bone-in pot roast ($14.00 for all) I place in roasting pan and sprinkle with salt. Into the woodstove oven it goes to roast for about 30-40 minutes to get the juices flowing and nice browning. The key to a good stock is to roast the bones before putting them into a pot of water. You can make stock with pork or use left over roast turkey or chicken bones for a great stock (no need to re-roast turkey or chicken already roasted). For more tips to make stock click here.
Remove the meat and bones from the roasing pan and deglaze it using wine. Cut beef into bite-sise pieces and place into large pot. Add peeled and chopped carrots, a few celery stalks cut in half, and 2-4 bay leaves. Cover with water until coverd by couple of inches of water.
Julie Fergus, ASID, is a nationally published interior designer. Her studio and showroom is located in Wolfeboro, New Hampshire. Julie's clients are primarily in the Lakes Region and Mount Washington Valley, however, she will travel throughout the state and North East. www.JulieFergus.com | www.DesignByMail.com