Easter Monday; a glorious day! Got up, started dinner, had manicure &
pedicure Spent afternoon with Dave & the girls at the Sugar Bush
Maple Syrup Festival. Sunny afternoon & the temperature rose higher than
expected. Felt so good to be outside feeling the rays of sunshine on my face!
This was
comfort food at its finest! Meat was
succulent, vegetables melted in your mouth and blended so well with gravy and
fluffy mashed potatoes!
Beef
& Vegetable Stew in a Port Wine gravy Sauce
2 lbs
stewing beef
olive
oil
salt
12 oz/2
packages of pearl onions, peeled
3 t of
minced garlic
2 T of
tomato paste
½ c plus
3 T of port wine
1.5 c of
beef broth
4-5 thyme
sprigs
8 oz/1
package of button mushrooms, stems removed
3 large
carrots, sliced in 1” pieces
2 T of
flour
Heat oil
in a large skilled over med high heat.
Brown stewing meat, in batches, until browned in all sides. Place in crock pot and set aside.
Add
onions to pan and cook until browned and softened. Add to crock pot. Now add onions (I used minced onions in jar
of oil) along to tomato paste in pan.
Cook for approx. 1 minute stirring constantly. Add ½ cup of wine and cook 2 mins or until
mixture has reduced by half. Add beef broth
and simmer. Add this to slow
cooker. Place the thyme sprigs in the
liquid. Add mushrooms to slow cooker and cover with carrots. Cover and cook on low for 7 hours.
Strain
mixture over a large wok or frying pan.
Bring liquid to a boil and cook for 5 mins or until liquid has reduced
to 2 cups. Meanwhile combine 2 T of
flour with 3 T of port wine. Add to
broth and stir until thickened. As there
may be lumps, pour gravy through strainer and pour gravy over beef mixture and
gently toss.
Serve
over buttery mashed potatoes!
Adapted from Cooking Light Annual Cookbook
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