Monday, February 11, 2013

Comfort Food - Recipe

For the last couple of days it's been snowing, a light snow that was either slushy or it looked like cottage cheese.  We still have a couple more days of snow, we didn't even come close to the amount of snow the east coast got, we will be lucky to reach 6 inches of snow.  Weather like this calls for comfort food and what could be more comforting than Old Fashioned Beef Stew. 

Making this stew is just as comforting as eating it. Putting together the layers of flavor, knowing how your family will enjoy the love you put into each bowl is so satisfying. 

Beef Stew 

3 lbs boneless chuck roast, cut into pieces no bigger than 2 inches
3 tablespoons vegetable oil
salt and freshly ground pepper
2 onions, cut into 1 inch chunks
1/4 cup flour
3 cloves garlic, minced
1 cup red wine
1 32oz box beef broth - low sodium
1/2 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon creole seasonings
4 carrots, peeled, cut into 1 inch pieces
3 stalks celery, cut into 1 inch pieces
12 small red potatoes, cut in halve
1 12oz bag frozen peas
fresh parsley to garnish

Heat a dutch oven on medium high heat add oil when it is just about to smoking add meat in batches browning and removing from pan.  Salt and pepper each batch of meat.

Add onions sauté for 5 minutes. Reduce heat to medium-low add flour and stir for 2 minutes. Add garlic and stir for another minute. Add wine, deglaze pan scraping the bits off the bottom of the pan.  Allow to simmer 5 minutes.  Add broth, rosemary, bay leaf, thyme, oregano, creole seasonings and beef stir until well mixed and allow to come up to a simmer.

Place a tight fitting lid on the dutch oven simmer on low for 1 hour.  Add carrots, celery and potatoes cover and simmer for 30 minutes, or until the veggies are tender.  At this time taste for seasoning, adjust with salt and pepper. Turn off heat stir in frozen peas and allow to sit for 15 - 20 minutes before serving.  Top with fresh parsley. 

Until Next Time,

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