The original MTNMAMA

Friday, January 6, 2017

Baby It's Cold Outside!!

So let's make comfort food for a cold day!!! Just before Christmas my son-in-laws' parents brought us a quarter of beef they had raised and butchered. Now that's great service. So I will be making many beef dishes in the coming days!!! LOL! The beef is grass fed and the taste is over the top!!

This recipe is my adaptation of Ina Garten's Parker's Beef Stew. I halved the recipe, used canned mushrooms because that was what I had, baby carrots and fingerling potatoes cut in half.

Beef Stew

1 pound stew meat (if you can get grass fed beef I would recommend it!!!)

1/2 bottle good red wine or you can use Beef Stock

1 whole garlic clove, smashed

2 bay leaves

1 cup flour seasoned with 1/2 tsp salt and 1/4 tsp pepper

2 yellow onions cut into 1 inch dice

1 pound bag baby carrots

2 cans mushrooms

1/2 pound fingerling potatoes cut in half lengthwise

2 tsp minced garlic

1 cup chicken stock

1 tsp dried rosemary

1/4 cup chopped sun-dried tomatoes

1 TBSPWorcestershire sauce

1/2 (10ounce) package frozen peas

Place beef in bowl with red wine, garlic and bay leaves. Refrigerate and marinate overnight or 6 hours.

Preheat Oven to 300 degrees F.

Remove beef from marinade with slotted spoon, saving the marinade. Discard bay leaf and garlic.

Dredge beef in seasoned flour.

Heat 2 TBSP oil in dutch oven and brown the meat over medium heat for 5-7 minutes, turning to brown evenly.

Continue till all the beef is browned.

Remove from the Dutch oven onto a plate. Add 2 TBSP oil and add onion, carrots and potatoes. Cook for 10 minutes over medium heat.

Return the meat to the pot, along with drained canned mushrooms.

Add the remaining marinade to the stew and bring to a boil.

Add Chicken Stock, rosemary, sundried tomatoes, salt, and pepper.

I used Sun-Dried tomatoes in oil from Costco. They add a great dimension of flavor to this stew.

Bring pot to a simmer on the stove, stirring to combine.

Cover the pot and place it in the oven to bake for about 2 hours, until the meat and vegetables are tender, stirring once during cooking.


Before serving stir in the frozen peas, season to taste and serve hot in bowls with plenty of crusty bread to sop up the sauce.

A perfect meal for a perfect cold, snowy winter's day!!!


Happy Trails,




  1. I love that you used the word "sop". ��

    1. Thanks Terry!!! It is so West Virginian!!!


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