It's ugly cold here. That is the only way I can describe it. The sky is grey. The ground is icky brown. The leaves are gone. The temperature is uncomfortable and yet not cold enough for a beautiful snow cover. It's ugly cold. That's the rule in November in Indiana.
Then there is the exception. The temperature drops. The sky is decorated with an amazing blue punctuated by white. Snow appears and actually begins to accumulate.
Now, I want winter to come quickly, a real winter, a cold winter, a beautiful winter.
Here's a warm hearty stew to celebrate the coming of winter.
Beef Stew With Cabernet
4 - 5 pounds stew meat, cut into 1-2 inch pieces
4 tablespoons flour
4 cups beef stock
1 cup cabernet sauvignon
1/4 cup Worcestershire sauce
4 Tablespoons olive oil
2 onions, chopped
3 cloves garlic, crushed
10 - 12 small yukon gold potatoes, cut into small pieces
2 cups baby carrots
1 tablespoon dried basil
1 tablespoon dried oregano
pepper as you like
- Heat the oil in a large frying pan over medium heat.
- Saute the garlic in the olive oil.
- Dredge 1/4 of the meat in flour. I have dredged all of the meat in the past. But, Emily from The Orange Slate convinced me to try browning meat without dredging after she read a The Supper of the Lamb that discussed "to dredge or not to dredge."
- Brown the meat in the olive oil in workable batches.
- Add the browned meat to a dutch oven or similar large pot with a tight fitting lid.
- Add the stock, wine, Worcestershire sauce, herbs, potatoes, carrots and onions to the dutch oven.
- Add additional water to just cover all of the ingredients.
- Season with pepper to taste.
- Bring to a boil.
- Lower the heat to medium/low and cook on the stove for 2-3 hours until the meat is tender and the vegetables are soft.
- Serve with brown gravy