The weather outside is frightening, and it’s a good day to hibernate with a bowl of good, hardy comfort food…beef stew.  Now I’m not really a big red meat fan, but sometimes you just get the yen for it, and you just can’t shake it (but you can definitely substitute chicken cubes and white wine in lieu of beef and red). Yesterday, while the thermometer dipped into the teens, I dipped into my refrigerator and pulled out the makings for a wonderful winter’s feast.  I’m more of a “little of this; little of that” person, but I’ve tried to write in weights and measures so you could concoct and enjoy this warm, nourishing, stick-to-your-ribs culinary pleaser.  I serve it over cabbage and noodles, but you can easily add some peeled, cubed potatoes during the last ½ hour of simmering.  Slice up some warm, crusty bread and pour a glass of red wine…nothing better.  Enjoy!

BEEF STEW

2 lbs. of beef cubes (I usually cut each cube into fourths) (you can sub with chicken)

1 large chopped onion

3 cloves of chopped garlic

¼ cup olive oil

1 chopped green pepper

3 stalks of chopped celery

1 lb. sliced carrots

3 chopped tomatoes or 1 can stewed tomatoes

8 oz. of sliced mushrooms

½ cup red wine (chicken calls for white, of course!)

1 tbsp. Worcester sauce

1 tsp. salt (at least – more to taste)

1 tsp. black pepper

1 tbsp. paprika

1 tsp. parsley

Two cups of water

2 beef (or chicken if you’re substituting) bouillon cubes

Optional:  6 cubed potatoes which you add ½ hour before serving because they get mushy otherwise.

Sauté beef cubes, onions and garlic in a sauté pan in olive oil until browned. Pour browned ingredients into a large pot. Pour red wine into the sauté pan for a few seconds to caramelize juices and then pour over beef in pot. Sprinkle with salt, pepper, paprika and parsley. Add Worcester sauce. Boil two cups of water in which you dissolve bouillon cubes and add to the mix. Add all other ingredients and stir.  Simmer for two hours, stirring often (every 15 minutes) so it doesn’t stick to the bottom of the pot. Please taste as you simmer and add a little more of this or that if you feel it’s needed.  I personally don’t usually measure much but instead rely on taste testing.

CABBAGE AND NOODLES

1 head of cabbage chopped

1 large chopped onion

½ stick butter

½ cup of olive oil

1 tsp. salt

1 tsp. pepper

1 bag of wide noodles (cooked as per directions and drained)

Melt butter in sauté pan and gently mix in olive oil. Sauté chopped cabbage and onion until soft not super wilted (it will only be slightly browned).  Add salt and pepper, stir.  Add noodles and mix.  If mixture is dry, add a little bit more olive oil.

Serve beef stew over cabbage and noodles.

I’d love to hear your post-dinner feedback!