Oh how I do so love this time of year. As October draws to a close, the air grows colder as each day passes, the wind blusters about, leaves measure 1/2 a foot deep on the lawn, woodsmoke rises from our chimney each morning, geese honk, virtually unseen they soar so high in the sky. Bread is baking most days along with other pumpkin laden treats and our dinners now consist of chowders, stews and roast. The anticipation of the holidays to come builds as Halloween quickly approaches and November waits anxiously to begin with Merrye festivities and delightful plans in her in pocket.
I wanted to pop in and have a visit with you today as I shall not have another chance until after the first week of November has come and gone. You see, Monday Kurt Ryan and I shall be flittering off to Oregon to see Jenna. On Halloween we shall be on The Oregon Coast enjoying the Pacific Ocean..which I have never seen..visiting the Redwoods and spending time with my wonderful girl ..oh I CAN NOT WAIT TO SEE HER!!!
She called last night to discuss our costumes..oh gracious!!!
:)Anyway...before we head out at twilight on that frightful night..I shall be making my traditional Halloween dinner. I have made Beef Stew & Homemade rolls for dinner on Halloween night since my children were old enough to go trick or treating and when we were choosing our dates for this trip, one of the first things Jenna said when we realized we would be there for Halloween is "OH...YOU'LL BE ABLE TO MAKE YOUR BEEF STEW & ROLLS!"...How I LOVE it when things like that happen and you realize just how important your traditions and the little things you did..mattered to those you love!
I thought I would share my recipe for Beef Stew with you. It's a simple recipe with no secret ingredient...however, if anyone were to ask me what makes it so scrumptious..other than the love that goes into it..I would say..it's the stewed tomatoes..I swear it makes ALL the difference. I hope you enjoy it :)
~The Merrye Moppet Ladye's Beef Stew~
- 3 lbs boneless chuck roast, cut into 2-inch pieces
- 3 tbsp vegetable oil
- 2 tbsp butter
- 2 tsp salt
- 1 tbsp freshly ground pepper
- 2 yellow onions, cut into 1-inch chunks
- 1/4 cup flour
- 3 cloves garlic, minced
- 1 cup red wine
- 3 cups beef broth
- 1/2 tsp dried rosemary
- 1 bay leaf
- 1/2 tsp dried thyme
- 4 carrots, peeled, cut into 1-inch slices
- 1 can stewed tomatoes (even better if you've stewed & canned your own garden tomatoes)
- 3 large russet potatoes, peeled and cut in eighths
On medium-high heat, add the vegetable oil to a large heavy pot (one that has a tight fitting lid). When it begins to smoke slightly, add the beef and brown very well. Do in batches if necessary. Add the salt and pepper as the beef browns. Once browned, remove the beef with a slotted spoon set aside. Add the onions and saute for about 5 minutes, until softened. Reduce heat to medium-low, and add the flour and cook for 2 minutes stirring often. Add the garlic and cook for 1 minute. Add wine and butter and deglaze the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the wine as it comes to a simmer. Simmer wine for 5 minutes, and then add the broth, bay leaves, thyme, rosemary, and the beef. Bring back to a gentle simmer, cover and cook on very low for about 1 hour. Add potatoes and carrots, and simmer covered for another 30-45 minutes or until the meat and vegetables are tender. Taste and adjust seasoning. ENJOY!
And now..I shall bid you good day and shall see you upon our return November 6th. Wishing you all a very Merrye Halloween