Skillet Bread
3 cups flour
2 tsp. baking powder
1 1/2 tsp. salt
3 Tbsp. oil
1 cup ice water
2-3 Tbsp. oil for frying
Blend together flour, baking powder and salt. Add oil and ice water and mix well. Dough should be moist, not sticky. If sticky, add a tablespoon of flour. Form into a round ball and let rest 10-20 minutes.
Divide dough into 10-12 pieces 1 1/2-2 ounces each. Dredge in flour and then flatten to 1/4 inch thick. Preheat heavy bottomed skillet over medium heat and add 1 Tbsp. oil. Heat until oil shimmers.
Put dough into pan and cook 2-3 minutes, flip over and cook on other side. Keep warm in oven. Great with soup or stew.
Hearty Beef Stew
1/2 cup vegetable oil, divided
2 medium onions, chopped
4 large carrots, thickly sliced
3 pounds chuck steak, cubed
Salt and pepper
3 Tbsp. flour
3 cups unsalted beef stock
1 cup strong black coffee (or beef stock)
2 tsp. dried oregano
1-2 bay leaves
1 cup fresh or frozen peas
Mashed potatoes or skillet bread for serving
Heat 2 Tbsp. oil in a large pot. Add onions and carrots and cook over medium heat until lightly browned, about 8 minutes. Remove with a slotted spoon to a plate or dish, reserve.
Add another Tbsp. of oil to the pot and add the beef cubes. Raise the heat to medium-high and cook until browned all over. May work in batches, if needed. Season with salt and pepper.
Return the veggies to the pot. Add the flour and remaining 1 Tbsp. oil. Cook, stirring constantly, 1-2 minutes. Add the stock, coffee, oregano and bay leaf. Bring to a boil and cook, stirring often, until thickened. Reduce heat to low, then cover the pot and simmer gently until beef is tender, about 45 minutes. Add the peas and simmer 5-10 minutes more. Discard the bay leaf and taste for seasoning. Serve hot with mashed potatoes or skillet bread.
