As mundane as it sounds, I am making stew because it's the day I spend the most time with my toddler son and I can easily make stew while maneuvering around him and watching his Thomas video for like the millionth time. I swore I wouldn't rely on videos, but anything to keep the Pizza Man at bay, right?
Stew is also a perfect recipe for the first part of the week because I know, like me, you have a lot of wine around that you didn't get around to drinking (because you are too shredded to drink or you got ambitious on the weekend and opened too many bottles).
If you did your shopping in advance, cut up the vegetables the night before you plan to make the stew. It sounds so "Becky Home-Ecky" to say that, but it will make you feel so hugely competent you won't believe yourself. At least, I never believe it's really me when I do something that efficient.
Because I work from home (or the nearest coffee shop) I can cook while my son is napping. But, if you work full-time use a crock pot (it's NOT cheating) or carve out time on the weekend to cook. Ha. Ha. Good one. Ok, so just carve out fifteen minutes to cut up the vegetables Sunday night after you do your shopping.
Here's what was in this week's stew:
- About a pound and a half of beef for stew, dredged and browned, patiently, as above, and removed from the pot.
- One smallish onion, a cup of carrots, a cup of celery, a parsnip, chopped. Put about a tablespoon of oil in a warm pot, add vegetables dried oregano, black pepper, salt and a bay leaf, stir, and cook until soft. Then, add the beef back.
- Add a bottle of red wine. I used an open cote du rhone that I had left from Friday night. Cover the beef completely in liquid.
- Add about a cup and a half of cut potatoes. I like Yukon Golds or other small yellow potatoes.
- Bring to a boil and reduce to a simmer. Cover and leave it the Hell alone for about two hours.
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