Stew.

As the temperature dips--and if I'm sitting still on the couch for whatever reason--I likely will be wearing a sweatshirt over two shirts as I huddle under a blanket.  It's not as if we keep the thermostat at an unreasonable temperature.  I just get cold easily.  I'm like a lizard.

And because I spend all winter trying to raise my core temperature, it is not surprising that I learned to make stew years ago.  My view on stews is this:  recipes are for when you're entertaining or feeling adventurous or feeding a crowd.  But for the everyday pot, I keep it simple.  Very simple, actually, because no one in my house likes beef stew but me.  So, when I have a date with a steamy bowl of stew and my blankets (yes, plural, because it's usually two if we're talking throw blankets), I am not about to go hunting and rummaging about the fridge and pantry for ingredients all, you know, exposed to the elements.

Here is how I make beef stew.  Think of it as a map rather than directions.  Maps are always better--directions might get you stranded without a clue.  But you're all set if you have a map.  Besides, I'm not writing and editing this into a recipe because for all I know, I really might be the only one who likes beef stew!

Ingredients:  stew beef (about 1.5 lbs); red wine, if using; beef broth (2 cans); diced tomato (1 can); flour; olive oil; carrots (about 3); onion (1 large--but I like onions); a few potatoes cut into large chunks, thyme.

Cube up some beef that's good for stew (I typically use about 1.5 lbs of chuck roast), place in a ziploc with about 1/4 cup of flour, and toss to coat.  Using a heavy Dutch oven, heat a couple tablespoons of olive oil over medium high heat (oil should ripple but not smoke). 

Add beef in one layer--do not crowd to avoid steaming the meat--you want a good sear.  Leave it be for a couple of minutes, then flip and sear the other side.  After the meat is browned, add in 1 cup of liquid to deglaze the pot--I like to use red wine, but beef broth is good too. 

Scrape up the yummy bits and let the liquid heat up, about another minute.  Add in your chopped veggies (I like red potatoes, carrots, and onions--keep things fairly chunky if you are going to let things cook low and slow but cut up smaller if you're dishing this up anytime soon).  Add in 2 cups of beef broth (or one can) and 1 can of diced tomatoes (these can be flavored if you like).  I also like to throw in about a 1/2 tsp of dried thyme and a couple of bay leaves. 

Let everything come to a boil then reduce to a simmer.  Depending on the cut of meat you use, the stew could be ready in as soon as an hour.  But I usually start mine in the afternoon, let it simmer for about 3 hours, adding water if necessary, then tuck it away in the fridge for my lunch throughout the week. 

I like to salt and pepper to taste before eating.  Some other things to add in before serving if you'd like to add some zip are:  a glug of worcestershire sauce, a tablespoon of Dijon mustard, a glug of vinegar.  I almost always add the worcestershire and vinegar as I find it brightens everything.  But the beauty of this basic method is you can do what you want.  Especially if it's all for you...stay warm!

Sandra