Here’s the Southern husband. Also more hair, he annoyingly weighs EXACTLY the same now as he did then, and there’s that little sweet pea again.
Anyway, I’ve since acquired a La Crueset dutch oven to make this family favorite in, and it still tastes just as exotically wonderful as it did back in the days when we were eating it at our wobbly first kitchen table. It’s official name is stifado, and it is traditionally made with lamb, but since lamb was outside of our budget back in the day we made it with good old beef chuck and it turns out just fine that way. What sets this stew apart from the more traditional varieties are all the simply lovely things it cooks with: cinnamon sticks, red wine, balsamic vinegar, raisins, orange peel, cumin and a few other delightful things. Instead of the traditional carrots and onions this stew features tiny white onions, and when you serve it you scatter some pine nuts and feta cheese on top.
I told you it was exotic! The result is a spicy, flavorful pot of deliciousness that will warm you up to the bottom of your toes. And for me, it will take me down memory lane to that time when Facebook was that paperback book you spent quality time with during your first semester in college (all you young-uns can email me and I will explain.) So here’s one of my family favorites – what’s the meal that takes YOU back across the years?
Adapted from the very wonderful COLD WEATHER COOKING