Winter months just call for a good stew. This is a recipe that I’ve had for a long time from Real Simple that I just think of every so often – Beef and Shallot Stew. I don’t/can’t eat beef, so I replace it with wild game. I’ve normally had venison but this time I found Wild Boar at Sprouts. It’s generally easier to have whole pieces of meat vs. ground, but sometimes you have to work with what you have.
4 pounds chuck meat, cut into 3- to 4-inch pieces, or 4 pounds pre-cut stew meat
1 tablespoon kosher salt
1 teaspoon black pepper
1 tablespoon olive oil
1 bottle dry red wine
1 1/2 pounds shallots, peeled
1 cup low-sodium chicken broth
8 sprigs fresh thyme
1) Heat oven to 300° F. Season the beef with the salt and pepper. Heat the oil in a Dutch oven or ovenproof pot over medium-high heat. Add some of the beef to the pot and brown on all sides. Transfer to a plate. Repeat with the remaining beef.
2) Spoon off and discard all but 1 tablespoon of the drippings. Add the wine and cook, stirring and scraping the bottom, for 3 minutes.
3) Return the beef to the pot along with the shallots and broth. Bring to a boil. Skim any foam. Add the thyme. Cover and transfer to oven until the beef is tender, about 2 hours. Spoon into individual bowls.
Since I used ground meat, I didn’t need to cook the stew for nearly as long (can be a fraction of the time until the meat is cooked and onion are to the ‘softness’ you want). I serve it with some great French bread and green salad. Perfect for a cold day. Also pairs well with red wine. Cheers!
Was flipping through a copy of National Geographic the other day and came across one of their Future of Food/Food by the Numbers pieces (there have been several). This was quite interesting about how insects are essentially multi-purpose; used for both feed and food. They are used to feed cattle and in some places they (grasshoppers in particular) are a delicacy for humans! That’s in Uganda where they cost 40% more than a pound of beef. Will be interesting to see what happens in the US with this in the future.
Check out the video. National Geographic also has several other great pieces on various food topics Unfortunately I didn’t make it to the NatGeo museum before the exhibit closed to see all of this in person, but it received great reviews. If you live in DC, or visited the city, and made it to the museum, would love to hear what you thought about the exhibit.
I have walked by, read and heard about Roti for quite awhile. Finally got to have it the other day at a catered event. Lives up to the hype! From hummus to salad to pita to all else, stuffed forever! Very fresh, you can see/tell everything that’s in your food and absolutely delicious. I’m a big Mediterranean food fan so was loving all of this. Highly recommend checking it out if you can.
You learn something new everyday is all too true. I was reading this short, interesting article earlier today in National Geographic about how (some of) what we eat is somehow tied to us, DNA-wise. As the articles states, ‘…at first glance, look like cousins.’ Glad they said that because for a second I had to think…does this truly mean we are what we eat?
Ok, back on true topic. From that flank steak & burger to a great chicken breast; then further down the line, think of that rice some stir-fried chicken might go on top of. Baker’s yeast — bring on the bread — was on there! And, wine grapes, not just ‘grape’ grapes made the list.
The article mentions how while all species are unique, from inanimate to breathing objects, we have many genes in common at the base. Check out the article. I just though it was great to learn about. The kitchen and food can be much more/provide much more information than we think. Talk about food for thought.