the stew

November 2, 2009

I made stew last week…. which is kind of odd because it’s been very warm around here instead of all cool and fall like.

It didn’t cost that much at all to make a big batch.

I picked up some carrots, potatoes, onions, parsnips, and turnip at the store, I got stew meat from the butcher and I have all the rest of the odds and ends at home.

Stew partsstew prep

I started with a pound of stew meat – which I seasoned and then browned in some olive oil.

stew meat

I added red wine, Dijon mustard, minced garlic (yes I use jarred garlic, I’m lazy like that), fresh thyme, and Parmesan rinds (because I had them in the freezer).

deglazing the pan

I added in the cubed up veg and the rest of the wine.

cooking the stew

I covered it up and let it simmer for an hour or so.

Stew's Ready!

I pulled out the bundled up thyme and soggy Parmesan rinds, stirred it up and it was done.

I must say – it’s a lovely simple stew.



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