Posted by: Kennedy | September 12, 2010

‘Tis the season for stew

It feels like fall out there friends, and I couldn’t be happier.

Sure, I love summer. Corn on the cob, fresh strawberries and peaches, ice cream, chilled white wine, lounging on the beach, hanging out on patios…. But I have to say I enjoy the fall season just a little bit more.

I love it when it’s just cool enough outside to need a jacket. Other fall favourites include: autumn leaves, warm coffee by the fireplace (if only I had one…), red wine, crisp sunny mornings, and the return of all those delicious fall vegetables.

And…. gone are the days of running in the sweltering heat… perfect running weather has arrived!

As Joanna and I struggled through relay sprints on Wednesday night, we distracted ourselves with thoughts of food as we planned our next Cooking Club adventure!
In honour of the changing season, we decided on a hearty beef stew. Mmmmm… my belly was warm and tingly just thinking about it.

Yesterday we made our usual trip to St. Lawrence Market for a few ingredients: stewing beef, baby potatoes, rosemary, and red wine. We had a slightly discouraging conversation with one of the meat guys who told us there was no way we could make a stew without cooking it for at least three hours. At that rate, we’d be sitting down to dinner after 10 p.m. and that just would not do. After thanking this gentleman for talking us out of his business, we promptly purchased two pounds of stewing beef from the vendor down the hall. We figured we’d just give it our best shot and see what happened.

After pouring ourselves some ‘chef’s juice,’ we got right to business.

First, we added the beef to a marinade of red wine, garlic and bay leaves and let it sit for 30 minutes.

In the meantime, we chopped up veggies and prepared the flour mixture (whole wheat flour, salt and pepper) to roll the beef in before browning.

Next, we browned the beef in olive oil over medium heat for 5-7 minutes….

And moved it to the pot….

We cooked the vegetables on medium heat for 12 minutes….

And added to the pot on top of the beef. Next, we heated the marinade, minus the bay leaves (red wine, 2 gloves garlic), combined with vegetable stock, a sprig of rosemary, salt, pepper and grape tomatoes, over high heat for 2-3 minutes.

After pouring the mixture over the beef and veggies, we covered the pot and cooked it on the stove for 40 minutes (would have cooked it in the oven if we’d had more time but we were pretty hungry by this point!)

And… voila!

That is one hearty beef stew.

And we even had a guest join us – my younger brother Mackenzie!

Mac just moved here to start college, and he’s been surviving on bread and soup and anything else he can throw in his dorm microwave. He was pretty stoked about a home-cooked meal!

And judging by my clean plate, so was I…

This dish just screamed “Full belly.” For maximum enjoyment, I recommend pairing it with a nice red wine and parking your bum on the couch for the rest of the night. I had the most amazing sleep last night and I think it was due to my very happy tummy!

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Responses

  1. […] I’m no vegetarian… there’s no disputing that fact. My last post featured a scrumptious beef […]


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