This really isn't the name of this recipe, I just suggest that you make it on a Sunday, since it takes 2 hours in the oven after all the ingredients are cooked. Unless of course you work mornings, or stay at home, then this can be "Everyday Beef Stew".
So how was everyone's weekend? We had a great one. Busy Saturday and a very relaxing Sunday....it's the perfect balance :)
Saturday started off with a field trip for my photography class to Oakland Cemetery. It was awesome!
Important Atlanta milestones are represented, from early builders, to Civil War soldiers, to leaders of industry, to Civil Rights pioneers. Oakland is also poetry, art, architecture, nature, and personal stories of 70,000 souls.
I am a history fanatic, and I have to say, it was kind of hard for me going from the Washington, DC area - which has TONS of history around every corner - to Atlanta, where you have to be on the lookout for historic landmarks. This was a great trip for me, and it really made me appreciate the history we do have down here. Especially from the Civil War, which was one of my favorites. Check out Grant's tomb!
There was a whole section for fallen confederate soldiers. It was so neat.
I love the huge monuments dedicated to the deceased. Can you image how much these things cost to build?
They all have locks on the doors....like anyone would be crazy enough to walk inside an old tomb. Not I!
There were lots of strange plants and cactus there, too. I tried to take some pics of everything. It was so peaceful walking around all morning, just me and my camera.
After that little outing, Jeff and I went out to lunch (I have been craving cheeseburgers like crazy!), then met up with his family at the park. We got to hangout with our niece and nephew and enjoy the sunshine.
Hello 34 week belly! Whew.
One last adorable pic from this weekend was taken while we babysat Mr. Brayden on Saturday night. Stella couldn't get enough of him!
Sunday was spent relaxing my achy, achy feet, and watching football. Finally in the afternoon, I got up the energy to make a trip to the store for dinner. Beef Stew seemed like the Fall dinner.
I started by marinating the stew beef in some cabernet, garlic and bay.
You can do this overnight, but I only had a couple of hours. I dredged these in flour before browning them in bacon grease.
Once all the meat was browned and the bacon was removed. I chopped up my veggies.
Into the pot they went with a little olive oil.
Once they were soft, I added in the marinating liquid, worchestershire, salt, pepper, beef stock, and a sprig of rosemary.
Once this came up to a boil, I put it into a 300 degree oven for two hours...
Look who was watching me through the window!
He almost scared the crap out of me! He was standing on a adirondack chair....silly boy.
This is a great beef stew. It takes about 20 minutes of prep, and then you can do whatever you like with your Sunday while it cooks away in the oven (including cleaning up your mess). Enjoy!
SUNDAY BEEF STEW
Adapted from Ina Garten
- 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 (I omitted)
- 2 tablespoons Worcestershire sauce
- 1 (10-ounce) package frozen peas
Place the beef in a bowl with red wine, garlic, and bay leaves. Place in the refrigerator and marinate overnight.
The next day, preheat the oven to 300 degrees F.
Combine the flour, 1 tablespoon salt, and 1 tablespoon pepper. Lift the beef out of the marinade with a slotted spoon and discard the bay leaves and garlic, saving the marinade. In batches, dredge the cubes of beef in the flour mixture and then shake off the excess. Heat 2 tablespoons of olive oil in a large pot and brown half the beef over medium heat for 5 to 7 minutes, turning to brown evenly. Place the beef in a large oven-proof Dutch oven and continue to brown the remaining beef, adding oil as necessary. (If the beef is very lean, you'll need more oil.) Place all the beef in the Dutch oven.
Heat another 2 tablespoons of oil to the large pot and add the onions, carrots, mushrooms, and potatoes. Cook for 10 minutes over medium heat, stirring occasionally. Add the garlic and cook for 2 more minutes. Place all the vegetables in the Dutch oven over the beef. Add 2 1/2 cups of the reserved marinade to the empty pot and cook over high heat to deglaze the bottom of the pan, scraping up all the brown bits with a wooden spoon. Add the chicken stock, rosemary, sun-dried tomatoes, Worcestershire sauce, 1 tablespoon salt, and 2 teaspoons pepper. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat on top of the stove. Cover the pot and place it in the oven to bake it for about 2 hours, until the meat and vegetables are all tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 250 or 275 degrees F.
Before serving, stir in the frozen peas, season to taste, and serve hot.