Last night we had a great time with new friends in Japan! Such a wonderful way to ring in the new year. 🙂 Food, drinks, music and friends! Who could ask for anything more.
I must admit it was a little more than strange to not have the normal countdown on the TV. Seeing as we are so far ahead of the US, the festivities on that end hadn’t even begun. No New Year’s Rockin’ Eve for us. That’s ok…we managed just fine on our own. 😉
I hope you all had a wonderful New Year’s celebration and were able to bring it in right! I also received the post from the cocktail exchange I participated in…Jen from Marine Wife, Mommy and Life posted a wonderful “toast” with all the bloggers who participated! Thank you!
Now, I have to share this:
My best stew ever! It was one of those nights where I didn’t feel like cooking but had meat in the fridge that needed to be used. As I prepped the meat a thought of how I recently made some other meat came to mind. Boiling…lots of boiling. And wine…it makes everything better! 🙂 Thusly, I browned the meat with a light flour and seasoning then poured in a half gallon of wine and let ‘er boil. (Ok, not really a half gallon. Just a few cups worth.)
About 40 minutes later I tossed in some potatoes, carrots, and peas plus a tad more wine and more seasoning. Voila! Stew, delicious stew! E even told HB it “wasn’t bad.” Pretty high compliment coming from him! Just the fact that he ate it was a win. K told me the meat was the best, nice and soft. I must admit, it was tender, tasty and filling. HB had some of the leftover tonight and said it was good…he didn’t even have to add anything. HaHa…pretty high praise from the hot sauce king. 😉
Beef Stew1 pkg stew meat 1 tbsp oil 2 1/2 c red wine, semi-sweet to dry 2 tbsp beef bouillon 1 tbsp minced garlic 2 tbsp minced onion 1 tsp oregano 1 tsp paprika 4-6 tbsp flour salt and pepper, to taste 6 med-large potatoes, pealed and cut to approx 1″ chunks 1/2-1 c frozen peas 1/2 -1 c raw carrots, roughly chopped 1 tbsp cornstarch Place flour, paprika, salt and pepper (to taste) in bowl and mix to combine. Toss in stew meat and coat. Heat oil over high heat in a large pot. Add coated meat to pan and brown. (Save flour mixture) Once browned, pour in wine and add water just to cover meat. Cover and boil over med heat for 40 minutes. Add in beef bouillon, garlic, onion, oregano, and salt/pepper (if desired). Stir to combine. Add in the potatoes, peas, and carrots and another 1/2 c wine. If needed, add more water to just cover potatoes. Return to boil for 15-20 minutes or until potatoes are fork tender. Spoon a little of the juice from the stew into the saved flour mixture, stirring to combine into a slurry. Pour into stew and let boil 1 minute more. (If not thick enough, use the cornstarch in the same manner as the flour-create a slurry- and add into the stew and boil for 1 minute more.) Serve with some crusty bread and a little more wine! 🙂
The trick to a nice, fork tender meat is to boil it! It may seem like a lot of time in the pot but it is well worth it! 🙂
Btw, if you haven’t seen it yet…watch The Help! It was a great movie.