Wednesday, January 13, 2010

Beef Stew

Today was a cold day. Cold for San Clemente as we reached a high of 60 degrees. Brrr! It was a socks kind of day and I even wore a scarf. Don't get me wrong. I like cold, wet, dreary weather. Unfortunately, it only drizzled in the morning but this wet weather was a nice change. With this cold weather, we get crazy snow up in Mammoth Lakes. That's a good thing and snow is a GREAT thing for our online snowboard shop, I made beef stock last week and today was the PERFECT day to make beef stew. Warm your body from the inside out.

This hot, tasty stew hit the spot on this cold day.

Beef Stew:

1 tbs olive oil
1 onion, chopped
6-8 garlic cloves, chopped
3 hothouse tomatoes, diced and reserve juices (or 1 can diced tomatoes)
1 carrot, diced
1 celery stalk, diced
1 russet potato, peeled and diced
salt and pepper to taste
1 lb stew beef, cubed
1/4 tsp thyme
3/4 c red wine
2 c beef stock
1 tbs cornstarch
2 tbs cold water

Add oil to large pot. Saute onion, garlic, tomatoes (and the juice), carrots, celery and potato. Add salt and pepper to taste. Saute 6-8 mins then set aside.

Add a little more oil back to large pot. Add beef then thyme and 1/3 c red wine. Cook through.

Add veggie mixture to beef. Add beef stock and remainder of wine. Simmer for ~2 hrs.

Make slurry of cornstarch and water. Add to boiling stew to thicken. Reduce heat to low and simmer for 15-20 mins.

Serve with homemade bread and/or salad.

Source: adapted from For the Love of Cooking

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