Musing with Max

Musing with Max

October 30, 2011

Yes its Fall

At least that's what the calendar says, and it's supposed to look like this
and this

instead we got this

and quickly went from this
to this

and Max gets to play like this

and it was big and wet and heavy so we went for a walk

and encountered this
and this

and this

I'm generally not one of those people who go around complaining about Winter all the time. I do live in a place that has four seasons which makes it a lot more interesting than living in a place that has one, sorry Miami, and Winter happens to be one of them and that equals cold and snow and all those lovely postcard settings...just NOT IN OCTOBER. Sorry. There are two things I try hard to accomplish every year (yes, I know two things is pitiful but I try not to set myself up for failure), and those are: no heat or air conditioning during the entire months of May and October. Otherwise known as the 5 and 10 rule. Well, guess what? Thanks to this freaky little storm I have failed. Ugh! Sigh. And the only way to feel better is--comfort food!

Fall Nor'easter Beef Stew by Me.

All these measures are approximate.

Slab bacon cut in chunks (about 3/4s of that big slice)

1 2 lb. (approximately) chuck roast, cut in 2 inch pieces then seasoned with salt pepper and herbes de Provence

About 2 tbsp extra virgin olive oil
4 medium carrots, peeled and cut in chunks
pearl onions-about 1/2 lb. (I use frozen ones from Trader Joe's- half pkg)
5 or 6 garlic cloves unpeeled
2 tbsp tomato paste
half cup of red wine
1 1/2 to two cans of beef broth
2 bay leaves

Preheat oven to 325F

Heat olive oil in a large oven proof dutch oven over medium heat. Add bacon and saute about 10 minutes until it begins to brown. With a slotted spoon remove bacon to a plate. Raise the heat to medium high, add the beef chunks in batches so as they don't touch and brown well on all sides removing to the plate with the bacon as they brown
add carrots, onions and garlic to the oil and bacon fat and cook stirring for about 5 to 10 minutes
add tomato paste and wine, stir until tomato paste dissolves then bring up the heat and scrape the browned bits at the bottom of the pan.
Add the beef and bacon along with any juices accumulated on the plate. Pour the broth over the beef just to cover, add bay leaves and bring mixture to a boil.

Cover and place in oven for 2 1/2 to 3 hours.
If there is too much liquid once the stew is cooked, remove lid and place over high heat on the stove until some of the liquid boils down a bit.

Serve over white rice...or not.

and try not to look out the window at this

1 comment:

  1. OMG I can't believe you got that much and that it did so much damage.

    We had some snow, then it melted.

    I did get to make a soup with potatoes and kale, white beans and sausage stayed cold1

    xo Jane