Beef Stew with Ontario Winter Vegetables and Red Wine

"Stew's so comforting..." Dodie Smith

Good day followers! I think that quote pretty much well sums it up, don't you?
Well, Mother Nature has finally succumbed to winter, allowing snow, ice and cold temperatures to visit us for a while. And with this weather came a request from my new husband, who had a hankering for some comforting food. A bowl of savoury stew, cupped in one's hands, not only warms the tum but also warms those chilled fingers! 
Stew can be made with just about any vegetable, herb, with or without meat. Ontario grown root vegetables such as carrots, potatoes and onions are ideal. Sweet potatoes, squash, leeks, mushrooms, parsnips and turnips can also make their way into the pot with delicious results! Since my sweetie asked for beef stew, we drove out to one of our local butcher's shops, Agram Meats. Located on the outskirts of Georgetown, the shop is a quick drive past a landscape of farmer's fields, now frozen with a light dusting of snow. With fresh, good quality products and a promise of grain fed, Homegrown Ontario meats, I have been a fan of this butcher shop since I moved here from Toronto.
Let's get started!

Simple and Tasty Recipe:

Beef Stew with Ontario Winter Vegetables and Red Wine
(serves 4 to 6)

3 to 4 tbsp olive oil
1 kg (2 lbs) stewing beef pieces
1 tbsp butter
1 each onion, celery stalk and large peeled carrot chopped into bite-size pieces
1 garlic clove, chopped
2 spring fresh thyme
1 sprig rosemary
1 bay leaf
2 tbsp flour
1 cup red wine
3 cups beef stock (preferably homemade), or low sodium store bought
1 each sweet potato and large potato, peeled and cut into bite-size pieces (approx 2 cm cubes)
sea salt and fresh ground pepper

In a medium sized pot with a lid (or a Dutch oven), heat on medium high and pour in the oil. Dry the beef pieces with paper towels and when the pot is hot, arrange about a dozen or so pieces of beef on the bottom, making sure they are not crowded. Brown each piece on all sides, lightly sprinkle a little salt and pepper and remove to a bowl. Repeat until all of the beef is browned, adding a little more oil if needed.
Reduce heat to medium, add another tbsp or so of oil to the pot and add in your onion, celery, carrot, garlic, thyme, rosemary and bay leaf. Fry for about 4 to 5 minutes until the onions are soft, making sure to scrape up the brown bits with a wooden spoon so they don't burn. Sprinkle over the flour, another pinch of salt and pep, stir and cook for 1 to 2 minutes.
Pour in the wine, the stock and give it a good stir. Bring to the boil, reduce the heat to low and partially cover with the lid. Allow to simmer, stirring occasionally, until the beef is just tender, about 1 1/4 hours. Add in both the potatoes and continue to cook until the beef and potatoes are fully cooked, 15 to 20 mins more. Adjust seasoning, enjoy!

Doesn't that pot simmering away on your stove just fill your home with most appetizing aroma?! Now, if you don't mind, I'm going to make a couple of recommendations to help you enjoy your stew... Drink the rest of the bottle of wine with dinner and be sure to have a hunk of warm, buttered, crusty bread to sop up the luscious gravy! Yum!
Okay followers, have a great weekend! And just to let you all know, I had a great time making homebrewed beer with my Uncle Jeff last week! It will be ready to be bottled next weekend and ready to drink 2 weeks after that! How exciting! Don't worry, I took a lot of photos and when the brew is ready, I will make a full report including a beer based recipe or two! Bye!