Oh, this creamy, dreamy mustard beef stew! It’s scrumptiously hearty with a thick creamy sauce, filled with tender chunks of beef and carrot, pieces of bacon, and just a hint of zesty mustard to give the whole thing a nice little zing. It’s warm. It’s wonderful. It’s going to make your weekend all kinds of delicious…let’s make it!
Saint Patrick’s Day is only a few short days away, and while I know corned beef and cabbage is going to be on many an Irish dinner table that evening, I think this year we are going to shake things up just a bit and have beef stew. But not just any beef stew…beef stew that has been cooked slowly and lovingly all afternoon in a simmering bath of Guinness draught. Tender beef with lots of veggies and a sauce that will bring you right back to the old country, even if you have never been there.
Approximately one million years ago when the Southern husband and I were young and foolish, we had a lot less, well, stuff than we have now. We had one television, one car, one teeny antique house and no hound dog. We didn’t have Iphones or digital cameras or laptops. (Neither did anyone else…we are talking the Dark Ages here. We are talking pre-Internet. We are talking phones with curly cords. ) One thing that we DID have, however, was a very fine cast iron cooking pot, which has somehow escaped over the years. We loved that pot, and among other things we made this wonderful Greek stew over and over and over in it, so whenever I make it these days it zaps me back to those olden days.
I’ve been dying to make chicken tikka masala for ages…not only because it is so, so, so delicious, but because it is also fun to say. Tikka Masala…it’s up there with Zucchini Carpaccio in terms of things you can say you are making for dinner and sound super-exotic. So in order to do this, IRead More & Get the Recipe
When you live with a Southern man, there are certain words you can say that are pretty much guaranteed to make him light up like a Christmas tree. Grits. Fried okra. Fried peach pies from The Varsity in Atlanta. (This last one is a pure tease, since we live about 15 hours from the Varsity.)Read More & Get the Recipe
A little while ago, a box arrived in my mailbox that was filled with these. Yes, bags of pappardelle from the Al Dente pasta company in Michigan. They had emailed to me ask if I might be interested in trying out some of their pasta, and I am a girl who can’t say no toRead More & Get the Recipe