Today was a great day for a warm, yummy,
So yesterday I prepared the meat to
Now I attempted to sear the meat, as it
Mastering the Art of French Cooking
But little did I know, that when you
place meat in a very hot pan
you will have oil
I mean, I knew it would pop and make
some kind of a mess.
I tried quickly to grab a cover for
Julia never states that you should
have a lid handy for splatters.
Not only did I have oil all over my
also my cabinet with the glass fronts,
even my floors!!!!
I was slipping and sliding all over my
So once I did my searing, which made
my home also very smokey,
I then added the red wine and beef broth.
But I had to open the windows,
and sliding doors. The smoke was so
thick in the house that my cats
were in awe I think. They kept
sniffing the air and
looking around. It was pretty comical.
So the meat marinated
overnight. And this afternoon I started to
saute the veggies.
First, cook some bacon for flavor and fat.
Got them nice and brown, and smelling
Next, time to saute the mushrooms, and
no overcrowding them.
Just like Julia said, otherwise they won't
Then I added the chopped garlic,
oh, the aroma of that!
Next the veggies!
After those cooked for a few minutes,
then I added the meat and some broth.
Let it come to a boil on the stovetop.
Once it boils then you put it in the oven.
Bake it for two hours,
Yes I know two hours! Who has that
kind of time?
Well, I was home today,
otherwise it would of been in the crockpot.
But today the wind was blowing and I
swore I was going to be Dorothy
for the day!
It was freezing out, and it still is freezing out
and the wind
still will not let up.
So today was a great day for a stew, right
out of the oven.
The house smelled so good after the
first hour. And the stew
I removed the meat and veggies so
that I could thicken the gravy.
I wanted to make mashed potatoes.
So after gravy was thickened to perfection:
It looked like the picture above.
Yummy, could not wait to dig in!
My hubby says I could put a Pub to
Isn't he so sweet?
He's a keeper!
This recipe was a combination of
recipes from my cookbook:
Mastering the Art of French Cooking.
This is by far my favorite
and my hubby's favorite beef stew.
And we have leftovers,
It should be even better tomorrow.