Oh, how I love fall! I’ve been sick so much this summer . . . I’m sick of it! To celebrate feeling better, and to use some of the delicious groceries my dad bought me, I did some serious cooking this week.
I made Beef Stew for friends on Friday. This stew was hearty:
Sear pieces of round top in a hot skillet with minimal oil.
Add large pieces of shallot, once they start to brown deglaze the pan with a red wine.
Add to shallots, meat, and wine to slow cooker +
quartered red potatoes
salt, pepper, and a couple splashes of Worcestershire sauce.
Let cook on low for several hours. Add fresh chopped parsley just before serving with crusty bread.
Roast at 350 until done (I think it was about 40 minutes, I’m bad at keeping track). Baste with white wine 2 or 3 times while roasting. Add a slice of mozzarella and a sage leaf on top and bake till melted. Let the chicken rest while you make the sauce: Put the pan on a burner and scrape all the browned bits up. Add a tablespoon of flour and stir vigorously. Add chicken broth and stir to thicken.
Tonight I’m adding the leftover chicken and sauce to pasta. Should be good. I’m still working on the leftover pie 🙂