Stewing

I spent a good part of the weekend de-cluttering, both literally and figuratively.  Eliminating a piece of furniture and its contents (vhs tapes), as well as packing up a ton of cds which are already stored in my iTunes, gave me a great sense of accomplishment and helped me to begin a new week in a good place.  I'm committed to continuing this process as I work my way through my home and it has been wonderful to allow myself to remember how much I enjoy a space which is tidy and clean.     The perfect accompaniment to a tranquil living space, in my opinion, is some comfort food that fills the home with a fragrant aroma, yet requires little attention.  Beef Stew was the perfect solution.   



Prior to cooking

I started by softening some chopped onions in olive oil to lend an additional level of flavor to my end product. I removed the onions with a slotted spoon and they became the first layer in my Crock Pot. I dredged about 1.5 lbs of stew beef (whatever was on sale @Price Chopper last week) in flour and, working in small batches, browned the meat in the onion-y olive oil. When the olive oil began to get a little sparse, I threw in ~ 2T of butter to continue the process. As the meat became brown, I removed it and placed it in the Crock Pot, layering it with chunks of potatoes, about 6 small garlic cloves (whole), peeled chunks of sweet potatoes and carrots. What can I say? I like orange.

Too much liquid is unnecessary - I left 2-3" unsubmerged

When the last of the meat was browned, I deglazed the pot with some Carmignano which had been opened a few days beyond deliciousness. As I scrapped the tasty bits from the bottom of the pot, I added a can of beef broth to the wine and heated it through. The liquid was then added to the Crock Pot and I set the temperature on high and went on my way for the next 4 hours or so, stirring every so often to circulate the flavors and juices.

The finished product

About 2 hours before dinner time, I turned the temperature down to low and took a taste of the "gravy" for seasoning purposes, adding salt and cracked pepper to taste.  About 20 minutes prior to serving, I threw in a half a bag of frozen peas and a couple of branches of fresh rosemary.  With a salad on the side, it was the perfect meal for football Sunday - and there are even leftovers to go in the freezer for one of those nights when I just don't feel like cooking.  And only one post-dinner cooking vessel to wash - which for a girl who likes to sit down without a sink full of post-dinner dishes to deal with, adds immensely to my dining pleasure.