It’s raining here tonight, and it’s supposed to keep raining for several days (for which there is great rejoicing! We’re facing a drought and every drop counts.)
It’s the middle of winter, and that means it’s the perfect time for stew.
I have a beef stew recipe that’s evolved from a venison stew recipe I found in a historical reenactment magazine years ago.
The main ingredients are chuck roast chopped into approximately bite-sized pieces and browned, red potatoes and baby-cut carrots. It’s flavored with a great deal of cheap burgundy, Worcestershire sauce, tomato sauce and paste, and all the gingerbread spices in the cupboard. Tonight that meant liberal amounts mace, nutmeg, cloves, ginger, allspice, and cinnamon. And also for tonight, for an experiment, I chopped up an onion, sauted it, and tossed it in.
I was too hungry this evening to wait for this to cook, but it always tastes better a day or two later. Which is good because, once you add 1.5 lbs of beef, 1.5 lbs of potatoes, and 2 lb of carrots – you’ve got a lot of stew for one person to get through. I’m done cooking for the next week!