It’s the end of March. It should not be snowing. Central Virginia was covered with a soft blanket of snow yesterday and as much as I love snow, snow days, snow cones, I cannot. take. it. anymore. I had all these plans of actually getting stuff done in the garden, which currently looks like an abandoned field with twigs and dead leaves everywhere. It’s a mess. I am embarrassed. I was supposed to fix that. But no, I had to postponed my plans until the weather clears up and warmth decides to pay us a visit.
But what do you do when you can’t go anywhere, when it’s cold and all you want to do is curl up in bed with a hot chocolate, surrounded by your kitty cats? (wow, that would have been awesome!) We cooked.
A few weeks ago, we bought two pieces of great-looking beef chuck roast with the intention of braising them in red wine. I found a delicious recipe (Emeril Lagasse) while browsing the web. I tweaked it, made it more to my taste, added a little, eliminated a few ingredients.
Beef Braised in red wine
(Recipe adapted from Emeril Lagasse, 2004)
2 pounds of beef chuck roast
3 stems of celery
2 cups of onion
3 cloves of garlic
2 Tablespoons of tomato paste
1 bottle of Nero d’Avola red wine
2 cups of chicken stock
Extra Virgin Olive Oil
Salt & Pepper
We finally got to use our spanking new Le Creuset dutch oven – and that my friends, is reason enough to celebrate. But I digress. Coat the bottom of the dutch over with a thin layer of extra virgin olive oil. Turn on the heat and let it warm up. Add the beef (cut in small pieces) and let it brown on all sides. We didn’t season the meat before browning, because we added salt and pepper to the stew a little later. Once the beef is browned, remove it from the heat and keep it covered. To the beef fat in the dutch oven, add onions, celery and carrots, minced, and cook until tender (about 10 minutes). Add the garlic, minced as well, and cook it until brown.
Return the meat to the pot, add the chicken stock, the entire bottle of Nero d’Avola (gulp!), the tomato paste, the rosemary, sage and thyme. Season with salt and pepper – but don’t worry about the exact quantity. You will be able to taste the broth and balance out the seasoning once the cooking gets underway. Bring the stew to a boil, covered, and lower the heat to medium and cook for 3 hours.
If after 3 hours the stew is too liquidy, uncover it and let it cook for 20 minutes, or until the sauce thickens. The result is a velvety and deeply flavorful sauce that coats the beef chucks completely. Serve immediately.
After tasting the braised beef, we felt invincible. We decided to make polenta as a side and the result was incredible. These two were almost meant to be served together. Soul and tummy were satisfied.
What is your comfort food on cold and wintry nights? Drop me a line and share your traditions! Happy…SPRING!!