one of my favorite cold-weather recipes is ina garten's parker's beef stew. it's so good and makes a lot so leftovers are guaranteed – and equally tasty.
i follow the recipe pretty closely but i omit the mushrooms (choo choo doesn't like 'em) and the sundried tomatoes (neither of us like 'em) and i use half-chicken-stock-half-red-wine to marinate the meat so the wine flavor doesn't overpower it.
i insist on organic ingredients when i cook at home (in a perfect world, i'd insist on them everywhere but that's another post) so this stew, while hearty and rich, is also a pretty dang healthy thing to eat.
here's the recipe, straight from the food network.
if you can buy organic, grass-fed beef i would highly recommend doing so. oh, and the bottle of red wine i bought? probably not a "good" one. it was $4 at the suggestion of the guy at whole foods. and it was perfect. ps: i didn't marinate the beef overnight. it was only in there for a few hours. still: perfect.
- 2 1/2 pounds good quality chuck beef, cut into 1 1/2-inch cubes
- 1 (750-ml bottle) good red wine
- 3 whole garlic cloves, smashed
- 3 bay leaves
- 2 cups all-purpose flour
- Kosher salt
- Freshly ground black pepper
- Good olive oil
- 2 yellow onions, cut into 1-inch cubes
- 1 pound carrots, peeled and cut diagonally in 1 1/2-inch chunks
- 1/2 pound white mushrooms, stems discarded and cut in 1/2
- 1 pound small potatoes, halved or quartered
- 1 tablespoon minced garlic (3 cloves)
- 2 cups or 1 (14 1/2-ounce can) chicken stock or broth
- 1 large (or 2 small) branch fresh rosemary
- 1/2 cup chopped sun-dried tomatoes
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
here it is, just before getting its lid and being put into the oven for a couple hours.
added bonus: your house will smell amazing. you'll be so ready to eat this by the time it gets out of the oven it won't even be funny. maybe you'll even scorch the roof of your mouth because you simply cannot wait for the the temperature to go from molten to eatable. i do it every time.