Slow Cooked Beef Stew

The cold weather and the 2010 Duseigneur Antares Lirac had me craving some sort of hearty meat dish so I took out a piece of round steak from the freezer, one of the few cuts we have left from that 1/4 of a cow we bought last year.  Avoiding the dreaded Whole Foods run on a Sunday, I was able to scrounge up enough ingredients to make a beef stew in the crock pot.

Last month's Food & Wine had a photo of a slow cooked beef dish on its cover that has been calling to me every I look at it.  And while I made my own version, wanting something hearty and tasty with very little work involved, Jacques Pepin's Beef Stew in Red Wine Sauce was definitely my inspiration!  

Ingredients
2 lbs round steak cut into 1"-2"chunks
2 t. kosher salt

ready to put the lid on and wait...

1/2 t. fresh ground pepper
1/2 C. chopped onion
10 cipollino onions
10 small carrots, peeled
4 cloves garlic, smashed
1 t. dried thyme
2 bay leaves
3 sprigs of fresh rosemary
2 t. Worchestire Sauce
2 C. red wine
2 C. organic beef broth
1/4 t. pepperoncino
1/3 C. flour mixed with warm water
chopped parsley for garnish

directions

-Add all of the ingredients except for the parsley into the slow cooker and turn on high for 4-1/2 hours. 

-At 4 hours, open the Duseigneur to let it breath and pour yourself a glass while you make some brown rice. Turn the temperature on the slow cooker down to low for another 1/2 hour.

-Open the pot and ladle out most of the liquid into a pot on the stove.  Heat to a low boil and add the flour/water mixture to make the gravy.  Once it comes to a boil again, turn down to a simmer to thicken for about 5 minutes.  Add back into the slow cooker and mix into the meat and veggies.

-Ladle some of the delicious stew over a bit of brown rice.  Butter yourself a nice toasty thick piece of whole grain bread, pour yourself another glass of wine and relax over a nice Sunday evening meal!

KT's Winter Warmer Chili

It was one of those cold dark nights last week that I actually left the shop before 7pm.  As I opened the front door to Sangi's goofy dog greeting, comforting smoky, spicy smells drifted from the kitchen along with the rapidly clicking sound of a chopping knife in action.  Kerry was making chili.  I know if she is cooking the recipe is likely to include lots of peppers and a good amount of spicy heat, but there was another smell, a rich, almost caramel like sweetness in the air...ahh she had added one of her other favorite things in life to the recipe, a good dark beer. 

So we settled down with our delicious bowls of chili and cold bottles of Sierra Nevada beer while Harley the cat and Sangi made their cozy beds beside us to watch a little television.  There's nothing like a bowl of spicy chili in the winter to warm your soul...

Ingredients
    3-4 slices applewood or hickory smoked bacon, cut in pieces
    6-8 cloves garlic, chopped
    1 medium onion, chopped
    1 small green bell pepper, chopped
    1 small anaheim or poblano pepper, chopped
    (combined about 1 cup peppers)
    1 pound lean ground beef
    1 pound ground pork
    1 tbl. ground cumin
    1 tbl. ground coriander
    1 tbl. ground ancho chile
    1 tbl. smoked paprika
    2 tsp. dried oregano
    1 tsp. fresh ground black pepper
    ½ tsp salt (add more to taste later if needed)
    3 tbl. chopped chipotle chiles in ancho sauce
    2 tbl. apple cider vinegar
    Ground cayenne pepper to taste
    1 bottle (12 oz.) stout or porter beer
    1 to 1-1/2 c. water
    1 15 oz. can crushed tomatoes
    1 15 oz. can pinto beans, drained and rinsed
    Shredded cheddar, for garnish
    Sliced scallions, for garnish

Directions
In large heavy-bottomed Dutch oven, cook the bacon over medium heat until lightly crisp, remove & set aside when browned. To the bacon fat add onions and peppers and sauté until nearly wilted then add garlic.

While onions etc are cooking, in a separate pan brown the meat in a tablespoon of oil with a little salt and pepper briefly in a couple of batches and set aside. Finely chop enough of the bacon to get a heaping tablespoon.

When onions etc are done, add the meat to the Dutch oven, stir well. Now add chopped bacon, cumin, coriander, ancho chile, oregano, smoked paprika, black pepper, and salt. Cook for about 5 minutes over med. heat, stirring frequently. Now add crushed tomatoes, chipotle chiles, beer, and enough water to get desired consistency. Mix well, cover and simmer on low heat for 15 mins.

Add pinto beans and vinegar. If needed add a little more water. Mix well, cover and simmer on low heat for 30 mins. – stir a few times.

Taste for seasoning and add salt if needed and a sprinkling of cayenne pepper if more heat desired. Serve in small bowls with shredded cheese and sliced scallions.

Makes about 6 servings.