While most people complain about winter, personally I love it. I love the colors of fall, and the hearty dishes of winter. Wrapping my hands around a big, hot bowl of vegetable stew gives a certain comfort.Continue reading “Winter Vegetable Beef Stew”
When this whole Pandemic lock down began, Hubby and I took stock of everything we had in the house. The more meals I could create using what was on hand, the less times we would need to be exposed to our fellow shoppers at the grocery store. It just made sense.
When the nights become cold and the air is heavy with smoke from the chimneys, our thoughts turn to hardy meals that bring comfort on a chilly night. Nothing is so comforting as a good beef stew. This stew is made even better with dumplings.
What is it about Sun-Dried Tomatoes that makes them so delicious, so versatile and oh so good? Love them in a salad, or with chicken or in a sauce. Sometimes when I’m cooking, I will munch on some Sun-Dried Tomatoes the way other people enjoy fruit leather.
Did you know that in addition to being a whole slue of National This and That Day, today is also National Colorado Day? I think it’s great for every state in the union to have their own “National” Day. It would be a great teaching tool. When Kiddo was a wee kid, he was both home-schooled and publicly schooled. I believe that every day presents an opportunity to educate our children.
If this stew contained Lamb, I would say it is a typical Irish Stew. However; if this stew contained Lamb I would be dining alone – or almost alone. Kiddo doesn’t mind Lamb. At Celtic Fairs, we gravitate to some of the vendors peddling Lamb meat. Lamb kabobs are some of my favorite. Kiddo has to be in the mood. And Hubby – well he would rather starve. There is nothing shy about the flavor of Lamb. Can you tell? It crossed my mind to substitute the cubes of beef for lamb, but I knew I would never get away with it.
Hubby has been in the mood for old-fashioned, simple comfort foods lately. While he says he loves just about everything that comes out of my kitchen, he was longing for a few childhood memories of his own. So tonight we are having a very straight-forward, basic All-American Beef Stew. Meat, potatoes, carrots and peas with a handful of pearl onions all cooked up in a rich beef broth. Okay – I did sneak in a splash of red wine simply because I could not resist.
Cold days of January and wine enriched stew just seem to naturally go hand in hand, don’t you think? The sauce is a deep color, bursting with rich flavor. The mushrooms and onions enhance the wine sauce. The herb mashed potatoes make the perfect base for the luscious stew. And the nutty, seared asparagus tips add color while giving yet another layer of flavor and texture to the dish.
In my many decades of cooking (more than I’m willing to count) I’ve whipped up some wonderful dishes over the years – long before I knew words like “blogging”. It never occurred to me to photograph the process. Even now, with my blog humming along, it’s not always possible to take step-by-step photos. Maybe if I planned my cooking events better. Most of the time my hands are such a mess I dare not touch the camera. I hope you don’t mind.
Let me start off with an apology – there are no step by step photos for today’s blog. The intentions were good. This awesome, hardy and oh so delicious supper cooked in the my slow cooker all day and the aroma that greeted us as the end of the day had our mouths watering. I really really wanted to document each step of preparation process for you.
Today was one of those incredibly long days. I was trying a new recipe, and the smells coming from the kitchen was driving me mad. No doubt about it, Beef Bourguignon is one of those can’t wait to dive in suppers. Perfect with warm French bread and a good bottle of wine, it’s comfort food and then some.
Did ya check out the photo for this recipe? This isn’t your typical Beef Stew. No carrots, no peas, none of your usual chunks of vegetables. Just stew meat, slowly simmered in a crock pot until fork-tender, a thick gravy made with beer, some herbs for seasoning . . . yeah strictly speaking this is meat and potatoes all the way. A man’s-man kind of stew.
What sets this French Beef Stew served over mashed potatoes apart from all the others? The wine – an entire bottle of your favorite wine! (And by that I don’t mean your favorite cooking wine, but the stuff you like to sip by the glassful). The whole house will smell like a winery as the stew simmers on the stove top.
I wish I could remember just where it was that I first discovered this recipe. I wanted to give credit where credit is due, but I couldn’t find the original site. Portuguesecooking.com has a very similar recipe, which was adapted from a recipe by Patrick Fish of South Africa. My original source for the recipe also included stories about the origins of African Craved Beef Stew, and there were none on portuguesecooking.com.