Stewing It Up

There are so many kind of delicious stews out there. I find nothing more perfect to cook up on a Sunday afternoon in the winter time. There is something so comforting about a large pot of simmering beef stew that makes the whole house smell delightful. I also like the fact that if you make enough you have leftovers for days. It is the perfect lunch item to get all your co-workers jealous.

Beef Stew is my favorite! Although I have to say seafood stews with saffron also rocks, more on that later. The classic beef stew is always a crowd pleaser. I have a few non traditional ingredients that make it unique that I will share. One thing that is a must is a good red wine. Not only do I like drinking it with the stew....and while I make it, but added to the stew itself brings a flavor that is perfect for the meat and the stock. However the key ingredient in my mind is the peanut butter. That is right peanut butter.

You do no need to add a lot. To a large pot I would not go over a cup, and that is being generous. What the peanut butter does is mellow the flavor and provide a fatty vehicle that allows the taste to linger on the tongue. I have made it both with and without the peanut butter and I have to say I will never again go without. A friend of mine from years ago who worked on Block Island in the summers at great restaurants turned me on to the use of it. He told me I would be amazed at how many different things have peanut butter in them. Now I know and make frequent use of it. Anyway here is the recipe.

-cubed beef for stew( a good steak cubed up is always the best, but ready cut works)
-flour
-butter
-chopped garlic
-chopped yellow onion
-chopped celery
-chopped carrots
-frozen corn
-cubed potatoes(I like yellow or red ones, sometimes I even use sweet potatoes)
-red wine(preferably one you like to drink. lately for me it is shiraz)
-beef stock
-peanut butter(I go for Teddy Bear Natural, but whatever you got)
-salt & pepper

On a plate pat dry the cubed beef and then coat with the flour. Add butter to the stock pot and heat up. Add beef and brown on all sides. Do not cook all the way through, just brown the outside to seal in moisture. Once browned remove and set aside for later. Add more butter to stock pot and melt. Add chopped garlic and onion. Cook, stirring frequently as not to burn, until translucent.Add celery and chopped carrots. Cook until celery is translucent. Add corn and cook a little. Add beef and potatoes to pot. Add beef broth and about a cup of red wine. Cover pot and bring to a boil. Once boiling add the peanut butter, cover and reduce heat and simmer for a few hours. Stew can be eaten after an hour of simmering but the longer the better. Salt and pepper to taste.

I like to add dumplings to my stew. That is up to you. Here is the recipe. You can always just use Bisquick though.

Place about a cup and a half of flour in a medium size bowl. Add a pinch of salt and a pinch, generous pinch of baking powder. Add a raw egg and mix in whole milk until consistency of flour is a thick paste. Mix well, no lumps just a thick paste. At the end of cooking bring stew back to a boil. Add heaping tablespoons of the dumpling mix to stew. Cook covered at a boil for 10 minutes. Uncover and cook another 10.

I like to serve the stew in a large soup bowl with a dumpling. If you do not use dumplings a tablespoon of sour cream is tasty. Serve with a slice of toasted Italian bread and of course red wine. Delicious!

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Thanks and enjoy!