Thursday, November 6, 2008

Making Gargamel proud

Smurf stew with potatoes, carrots, and onions, along with smurf broth and seasonings.
INGREDIENTS:
. 2 to 3 tablespoons vegetable oil
. 2 pounds lean de-boned stewing smurfs*, cut in 1-inch cubes
. 2 teaspoons salt
. 1 bay leaf
. 1/4 teaspoon dried leaf thyme, crushed
. 1 can (10 1/2 ounces) condensed smurf broth
. 3 1/4 cups water, divided
. 4 medium carrots, sliced
. 2 medium potatoes, cubed
. 12 small white onions
. 1/4 cup cornstarch
PREPARATION:
In a large skillet, heat the oil over medium heat. Add smurfs; brown well on all sides. Add salt, bay leaf, and thyme, along with the condensed smurf broth and 3 cups of the water.
Cover and bring to a boil. Reduce heat and simmer for 1 1/2 hours. Add carrots, potatoes, and onions; simmer for about 30 minutes longer, or until vegetables are tender. Combine cornstarch and remaining 1/4 cup of water; stir until smooth. Stir cornstarch mixture into the stew. Bring to a boil, stirring constantly. Boil for 1 minutes. Serves 6.

*It takes about 12 de-boned smurfs to yield a pound of smurf meat. For best results I recommend free range smurfs. You can find these at your local co-op. They cost a little more but it’s worth it.

4 comments:

Superbadfriend said...

AAAAAAAAAHAHAHAHA.

LAP said...

Is this stew blue? Or is that not an issue with a skinless, boneless free-range smurf?

Chris Hill said...

When you cook it the blue meat turns to a sort of mustard color. Like curried chicken.

belsum said...

Mmm, curried smurf...