Monday, December 10, 2012

Baby, it’s cold outside!

The weather took a turn for the colder this week.  So tonight I decided to make a hearty andsmoky beef merlot stew.  Althoug I don’t know if I can really call it a merlot stew, because I used a cabernet saviginon.  I don’t usually drink red wine, but I do love cooking with it!

And of course you can never go wrong with a recipe that starts with “chop and brown bacon”

Cutting the beef chuck roast took the longest, but it was cheaper than buying stew meat pre-cut.

After the bacon is nice and crispy spoon it out of the pot and set it aside.  I know the recipe says to do the beef and bacon in a secondary pot, but why do more dishes than necessary!!

Brown the beef in the bacon fat.

Sprinkle with Spice Agent Smoky Durango Sea Salt, pepper and about 2T of flour and stir to coat…

Then add the water, wine, thyme, and garlic.  I also added some beef bullion, because I love the beefy taste!

Cover and cook over low for 1 hour…yeah one hour…

While the beef is stewing, the onions need a quick 3 minute bath in boiling water so they are easier to peel.

Also, it's a good idea to go ahead and chop the rest of the veggies...the carrots and mushrooms that is...

Add the pearl onions and cook for 20 minutes,

Add the mushrooms and cook for 10 minutes.

Serve with crusty bread for dipping!!!