Right about now, it’s rainy and dreary and cold outside. You know what’d be perfect? Wine-Simmered Beef Stew.
Right about now, every magazine, newspaper, and web site is screaming outrageous ideas for Superbowl eats. But you know what’d make a really super bowl? Wine-Simmered Beef Stew.
And right about now, you might be thinking about Valentine’s Day. The menu could include Dill-Poached Salmon or Sautéed Chicken with Parsnip, Apple, and Sherry Pan Sauce or Herbed Pumpkin Risotto. But you know what’d be really romantic, steeping the house in seductive smells as it simmers, leaving you plenty of time to sip Champagne and do what comes naturally?
Wine-Simmered Beef Stew with Carrots, Mushrooms, and Sweet Onions is a version of beouf bourguignon that my always-elegant grandmother used to make, rustic yet sophisticated, and perfect for when it’s cold outside and you’re looking to cozy up to something warm.
It brims with big chunks of rich beef and tender vegetables, all coaxed to perfection in a sexy, silky sauce that’s generously laced with wine. And it’s finished with even more wine, plus a sprinkle of chopped fresh marjoram.
It’s. Really. Good.
Make it when you’ll be around to enjoy the simmering smells, whether it be a chilly afternoon, Superbowl Sunday, or Valentine’s Day.
Maybe right about now.
