Yes, the leaves are starting to change, school is back and the halloween decorations (and even some of the Christmas ones) are on the store shelves. For me this is the perfect time of the year for... you guessed it: stew!
Stew is a simple meal to prepare. Here is the recipe:
Tony's Beef and Vegetable Stew
2 tbs. of unsalted butter
3 pounds of beef chuck (or stewing beef) in cubes
1 medium onion chopped
3 cups of water
3 cups of beef stock (vegetable stock also works)
2 tsp of salt
1 tsp of ground black pepper
1 tsp of dried thyme
1 tsp of dried rosemary
1 bay leaf
1 small cabbage cut in 6
1 small turnip cut into cubes
6 medium carrots peeled and cut in half lengthwise
6 small potatoes peeled and cut in half
1 pound of green or yellow beans (whole)
Melt the butter in a heavy bottom large pot (on med-high heat). Add beef and allow to brown (about 8 minutes). Add the onions and cook till they are translucent (about 5 minutes). Add the water, stock spices and cover, allow it to boil. Reduce heat to low and add all of the vegetables (except the beans), and cook for about 1.5 to 2 hours. Add the beans after 1 1/4 hours of the dish simmering (at this point you will want to taste to see is more salt and pepper need to be added). This if enough stew for about 6 people.
Also, this can be made ahead (like on a Sunday afternoon) to be enjoyed on a weeknight (and it freezes well too).
As always, If you have cooking or baking questions that you would like me to answer in this column, please send them to firstname.lastname@example.org or drop by for a chat at the Love Love Food shop located at 10 Fourth St. East, Unit B, Cornwall (Shop is open Tuesday to Saturday).