I partnered up with Arrowroot Clothing and Go Rings earlier this fall for some autumnal treats. It was one of my first shoots in our new house and I'm loving all of the space in our back yard, especially in the afternoon light. We spent the afternoon making toddys, planting succulents, and enjoying stew and sourdough. I've never been a huge fan of stew; meat seems to be tough and veggies too soggy. But this recipe turned all of my preconceived notions about stew upside down. You have got to try this recipe.
This is my favorite drink in colder weather. As soon as it hits my lips it makes me want to curl up with a good book.
4 oz boiling hot water
1 lemon wedge
drop of vanilla
- Combine hot water bourbon and juice from one lemon wedge. Add 1t honey, a drop of vanilla and stir until combined.
This recipe from Canadian Living has become a staple.
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1.5 kg boneless beef blade roast cut in 1-inch (2.5 cm cubes)
3 tablespoons butter
1 tablespoon vegetable oil
2 ribs celery diced
1 onion diced
2 tablespoons tomato paste
1/2 cup dry red wine
450 g mini white potatoes scrubbed and quartered
3 large carrots cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
10 sprigs fresh thyme
6 sprigs fresh parsley
2 bay leaves
3 cups sodium-reduced beef broth
1/2 teaspoon Worcestershire sauce
3/4 cups pickled cocktail onions drained and rinsed
3/4 cups frozen peas
- In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
- In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
- Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
- Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
- Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
- Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.