Holy sheesh it’s getting cold outside around here. We’re talking huge down parka + scarf + gloves + furry boots + another sweater just-in-case kinda cold. The kind of cold where you might just stay inside even if Justin Timberlake was outside begging you to come out for just one drink at the bar down the street because he’s sorry he did you wrong and can he please just sing you one last song?
What? He’s married? And I’m engaged?
OK, fine, how about the kind of cold that makes your tongue stick to the pole like that kid in A Christmas Story?
Better? Topical, less weird? Check.
When am I going to take the hint and move to Hawaii?
Well, the one good thing about frigid weather is that I get to indulge in delicious dishes like hot soups and roasts and root vegetables. There is something so comforting about a big bowl of stew when it’s starting to snow/sleet/icy rain outside, right?
This is more of a hungry man’s version of Boeuf Bourguignon– literally a meat and potatoes kind of meal. It has a little bit more prep involved than your standard set-it-and-forget-it slow-cooker meal, but it’s all worth it in my opinion. If you are in a rush, you don’t have to sear the meat to begin with- But I felt this really helped add flavor to the meal.
- 3-4 lbs bottom round, trimmed of fat and cut into 2-inch pieces
- 1 cup flour
- ⅓ cup olive oil (plus more if needed)
- 2 large onions, diced (2 cups)
- 1 6-ounce can tomato paste
- 1 cup dry red wine
- 1 lb potatoes, cut into 2-inch pieces (about 4 cups)
- ½ lb baby carrots (about 2 cups), sliced into ¼ inch rounds
- 2 cups sliced mushrooms
- 2 cups beef broth
- 1 tbsp kosher salt
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1 cup frozen peas, thawed
- fresh parsley, for garnish (optional)
- Coat the beef in the flour. Heat a few tablespoons of the oil in a large skillet over medium-high heat. Brown the meat, a few pieces at a time, adding more oil as necessary. Transfer to a 4- to 6-quart slow cooker.
- Add the onions to the skillet and cook over medium heat until tender, about 10 minutes. Stir in the tomato paste and coat the onions; transfer to the slow cooker.
- Pour the wine into the skillet and scrape up any browned bits; add to the slow cooker. Stir in the potatoes, carrots, mushrooms broth, salt, thyme, and bay leaf.
- Cover and cook on low heat for 7½ hours, or on high for 4 hours. Add the peas and heat through.
- Ladle into bowls, garnish with parsley and serve alongside egg noodles.
Adapted from Real Simple.
A few odds and ends:
- I’m going to be a speaker at BlogHer Food ’13 next year in Austin! My panel is called Blog on the Run, and it’s all about maintaining your blog from afar on your mobile devices. I am SO excited about this opportunity, and if you are going to BlogHer Food, PLEASE let me know so we can meet up!
- In January we’re going to have our next Food Bloggers in NYC Meetup. No solid details yet, but get excited and join here if you haven’t yet!
- Hmm… this isn’t food related, but since y’all are my friends, I figured I’d share – we have set the date! October 11th, 2013- I’ll become a Mrs! Party at the Pearl River Hilton, which looks like a castle:
YAY! I cannot WAIT for 2013!!!!!!!
Happy Eating 🙂