One of my worst qualities is that I’m extremely impatient. I absolutely hate waiting for anything, whether it be for my nails to dry after a manicure, a cake to finish baking or even the six minutes for a subway train to come. Don’t even get me started on waiting for a light to turn red while driving.
Even though nine times out of 10 I have nowhere to be and no one to see, I still think that waiting for things is a big waste of time, time that could otherwise be spent watching Friday Night Lights. (Yes, I’m still watching.)
Needless to say, I’m tired of waiting for fall. It peeked out briefly before disappearing, and to be frank, I’m tired of
perfect blue skies sundresses being able to take walks at lunch living in an apartment without air conditioning (we all know that’s the real reason). Fed up with yet another 80-degree day, I decided to make beef stew with root vegetables for dinner on Sunday. Because if you’re getting impatient waiting around for fall, you may as well skip straight to winter, right?
This stew is perfect for a chilly night, with its wine-y, beefy broth and hearty vegetables. Dried rosemary and thyme make it unbearably fragrant, especially since this is a recipe that will certainly try your patience. It requires at least 2 hours on the stove, an impossible wait once the stew really starts to meld flavors and aromas.
But this is one rare instance in which the delayed gratification is totally worth it. Whether you’re making this on a 20-degree night or a 70-degree one, be ready for a delicious dinner.
Beef Stew with Root Vegetables
Adapted from Chocolate and Zucchini
– 1 medium yellow onion, sliced
– 2 cloves garlic, minced
– 1 pound boneless beef chuck, cut into 1-1/2-inch cubes
– 5 small carrots, sliced
– 5 small red-skinned potatoes, cut into 1-inch cubes
– 2 stalks celery, cut into 1-inch pieces
– salt and pepper, to taste
– 1 teaspoon dried rosemary
– 1 teaspoon dried thyme
– 2 bay leaves
– 2 cups beef stock
– 1 cup red wine (I used a Cabernet Sauvignon)
1) In a large heavy-bottomed pot, heat olive oil and saute the garlic and onion until translucent. Add the meat and cook for a few minutes, until the meat is browned on all sides. Once browned, remove the meat and set aside.
2) Add the carrots, potatoes, celery, salt, pepper, rosemary, thyme and bay leaves. Cook for 5-7 minutes, stirring frequently. Pour in the beef stock and wine and bring to a light boil.
3) After the stew has boiled for a minute or two, reduce the heat to low and cover. Let the stew simmer for 1-1/2 hours, then uncover and let it simmer for an additional 30 minutes. Check the stew every once in a while, stirring to scrape up anything on the bottom of the pot. Serve with crusty bread.