Ben raved about this beef stew all week. I started by browning the beef chunks after dredging in flour. Then I sauted onion and carrots with thyme and a bay leaf. Add mushrooms. After a few minutes deglaze with red wine, add cubed potatoes, and browned beef. Add water and let simmer for at least 1 1/2 hours.
I prefer this sort of meal in warm weather: spaghetti with sundried tomatoes, asparagus, onion, and goat cheese.
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