There have been a few changes in my kitchen of late. I've written recently about my changing body and my increasing need for protein. I have been madly craving meat in recent months much as I did through two of my pregnancies. I'm pretty sure it's all about the protein and meat is doing the trick.
Vegetarians, I love you, and I'm glad to have you here. But this might be a good time for you to go elsewhere because this post is going to be flesh-heavy. But come back soon, OK? I promise the meat posts will be few and far between.
Anyone still here?
There are only two beef dishes I know how to make and I'm rather burned out on one of them (brisket) which leaves me with my second specialty: beef stew. I recently scored a lovely enameled cast iron Dutch oven which goes from stovetop to oven to table and this purchase was responsible for a sudden glut of beef stew.
I first started making beef stew many years ago during my second pregnancy. Julia Child's recipe in The Way to Cook was so very good that I've never really bothered looking for another. The key? Most of a bottle of red wine. That and tomato puree make for tender meat in a very flavorful sauce.
I make this on the stove top and then transfer to the oven for long, slow cooking, though a crock pot would also be an option. Either way, served with a green salad and some crusty bread, it's hard to come up with a simpler, more satisfying meal.
The recipe is here.