It’s been entirely too long since I’ve posted a recipe here. Life has gotten in the way many times over the last few months, but rest assured– I’ve been cooking.
And eating. A lot of eating.
That’s the key to transitioning back to east coast life after a while out west. Throw on a few pounds in the way of lobster rolls, and North End Italian food, and Mei Mei Street Kitchen dumplings…and soon enough you’ll long a little bit less for those tacos of yesterday.
Also, I really like soup. And eating soup when it was like eighty-seven degrees out in February last year seemed ridiculous.
While it’s continued to be pleasantly surprising on the weather front out here, I’ve been making a lot of beef stew for myself, Matty and my parents lately. I’ve filled so many mason jar pints with fresh, hot soup– yet I’m still dying for more as I type this.
Luckily, I froze some before we headed out west, and I think I know exactly what I’ll be doing when I’m done here.
While it’s called Mom’s beef stew, this is definitely an adaptation from my parents’ version. I add wine, for instance. And enough crushed red pepper for my dad to say his ears sweat a little.
But overall? It’s the kind of stuff I grew up with.
And what I’m so happy to eat again, now that I’m back home.
- 2 pounds beef chuck, cubed
- 1 large, or 1.5 cups chopped yellow onion, diced
- 5 stalks, or 1 cup chopped celery, diced crosswise
- 4, or 1 cup chopped carrots, cut crosswise into rounds
- 4 cloves garlic, minced
- 3 medium, or 1.5 cups chopped yellow potatoes, cubed
- 1 teaspoon each – dried rosemary, oregano and sage
- 2 teaspoons crushed red pepper
- 1/2 cup dry red wine
- 28 oz can canned crushed tomatoes (I use Pastene)
- 32 oz carton unsalted beef stock
- 2 Bay leaves
- 2 cups green beans, halved crosswise
Prep time: Cook time: Total time: Yield: 8 servings