Easy Beef Stew

I adapted this recipe from one of my favorite all time cookbooks, "Cover & Bake." It's from the writers of Cook's Illustrated. I made this stew the day of my son's baptism. It was wonderful, and easy to prepare. I love one pot meals. I served it with fresh bread (for sopping) and butter. Everyone was happy and very full. I think my brother had 3 helpings!

3 lbs stewing beef - dried off with paper towel, and then seasoned liberally with salt/pepper

5 carrots, cut into 1/4-inch pieces

1 lb of red potatoes cut into quarters. If potatoes are larger, cut a bit smaller. They should be bite-size

2 medium yellow onions, roughly chopped

1 cup of red wine - that you'd like to drink:) I used a Malbec

2 cups chicken stock

1 1/2 cups frozen peas

1/4 cup chopped parsley

1 tsp salt

3 tb flour

Preheat oven to 300.

You'll need a large pot - something that can hold 8 quarts, and that's oven safe. I used my dutch oven.

Heat up 1 TB oil in pot, and then start browning the meat in batches. Remove meat from pan, and then add onions along with 1 tsp salt. Scrape bottom to get all the delicious brown bits. If they are being a bit stubborn, go ahead and add a little bit of wine - like 1 TB. That will help deglaze. Let onions cook for about 5 minutes. Then add 3 TB of flour, one at time. Stir to coat the onions. Then add chicken stock and wine. Cook for about another 2 mins. Then add back the meat, and place in oven for 60 minutes.

After that, add potatoes and carrots and return to oven for another 60 minutes. Remove from oven, and place on stove. Heat should be on low. Add peas and parsely and let cook for about 5 mins until peas are no longer frozen.

Serve in shallow bowls, with lots of bread and butter.

I'm Back! (With Risotto)

It's been just about a month since my last post. September was challenging for me, to say the least, but don't worry readers (all two of you) because I'm back! I will now be posting every other Sunday. I would like to do a post each week, but I don't want to promise something I can't deliver. So let's cross our fingers and hope I can bring you two fabulous recipes a month. And the following recipe is FABULOUS. I adapted it from a recipe from the Washington Post's Food Section this past week. Thank you Joe Yonan!

Curried Butternut Squash Risotto

2 onions, finely chopped
4 garlic cloves, finely chopped
1 cup roasted butternut squash, mashed
(you can roast the squash the day before you make this risotto, just cut a squash in half and roast for 40-60 mins at 375, season before roasting with salt/pepper and olive oil)
1 cup Arborio rice
5 cups chicken stock (homemade if you've got it)
1 tsp salt
1/2 tsp freshly ground pepper
1 1/2 tsp curry powder

Bring chicken stock up to boil, and then turn down heat to low. Heat a large skillet with a bit of olive oil and start to cook the onions/garlic - 5-7 mins. Then add the rice, salt/pepper and curry powder. Cook for about 3 mins.

Then start adding the stock 1/2 cup at a time. Keep adding liquid and stirring as it absorbs into the rice. Repeat process until you've added all the stock, 30-35 mins. Stir in butternuts squash mash, and cook for another 5 mins.

Now, Joe Yonan recommends serving with toasted pistachio nuts on top. Sounds lovely, but I didn't have any in my pantry, so I toasted some pine nuts. Worked just fine : )