Friday, November 9, 2012

While Toronto hasn't seen the wild weather of, say, New York City, we are moving swiftly toward the dark and cold misery of the months to come. And so this week has seen pasta, chili, and  most-recently a thick, gravy-laden beef stew.

Hearty Beef Stew

2lbs stewing beef, cut into large hunks
A large onion, roughly chopped
Approximately 2 cups of red wine
Approximately 2 cups of beef stock
2 large carrots, roughly chopped
3 or 4 stalks of celery, roughly chopped
3 potatoes, peeled and roughly chopped
12-15 pearl onions, peeled but left whole
A few bay leaves
A handful or two of fresh thyme leaves
A tablespoon of rough-chopped rosemary
A cup of peas, frozen
1 tablespoon of cornstarch + cold water

On medium-high, heat a splash of vegetable oil in a large Dutch oven. Season your meat with salt and pepper, lightly dredge in flour and brown thoroughly in batches. Remove the meat and set aside. Deglaze the pan with a quarter cup of red wine for a moment before tossing in your vegetables. Return the meat to the pan and cover with the rest of the wine and the beef broth. Add the herbs, but reserve the peas. Jack up your heat and burn off some of the alcohol in the wine before leaving it to a gentle simmer. Allow to cook for an hour and a half (or so) until the meat is tender and the vegetables are cooked through. Add a few handfuls of peas and a standard cornstarch slurry, increase your heat and allow your stew to thicken-up for a few minutes. Season as you see fit and serve with way too much bread and butter. 

Presto, It's Pesto (April 2012)
Chickening Out (March 2012)
Cumin & Brown Sugar-Crusted Pork Tenderloin w/ Cognac Cream Sauce (February 2012)
Beef Ragu with Maccheroni (March 2012)


  1. Weather and food cravings are very much alike in Saxony/Germany!

  2. i made this tonight. truly delicious, thank you for sharing the recipe!