Old Fashioned Beef Stew

Snowy day in Madison.

It was definitely a Beef Stew kind of day.
The Cheddar Cheese Scones were the perfect addition.

I had a recipe that I cut out from a magazine years ago (do people still do that?), but I could not put my hands on it. So I googled Old Fashioned Beef Stew and this recipe from the New York Times popped up. This was just delicious. Rave reviews from the other side of the table. 

Ingredients-

¼ cup all-purpose flour

¼ teaspoon freshly ground pepper

1 pound beef stewing meat, trimmed and cut into inch cubes

5 teaspoons vegetable oil

2 tablespoons red wine vinegar

1 cup red wine

3 ½ cups beef broth, homemade or low-sodium canned

2 bay leaves

1 medium onion, peeled and chopped

5 medium carrots, peeled and cut into 1/4-inch rounds

2 large baking potatoes, peeled and cut into 3/4-inch cubes

2 teaspoons salt

Method-

Combine the flour and pepper in a bowl, add the beef and toss to coat well. 

Heat 3 teaspoons of the oil in a large pot. 

Add the beef a few pieces at a time; do not overcrowd. 

Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.

Remove the beef from the pot and add the vinegar and wine. 

Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. 

Add the beef, beef broth and bay leaves. 

Bring to a boil, then reduce to a slow simmer.

Cover and cook, skimming the broth from time to time, until the beef is tender, about 1 1/2 hours. 

Add the onions and carrots and simmer, covered, for 10 minutes. 

Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. 

Season with salt and pepper to taste. 

Black Bean Soup and Cheddar Scones

Not sure which I liked better. The soup or the scones. The soup was so darn easy to make but the scones were very, very good.

Black Bean Soup

Ingredients-
1 tbsp. vegetable oil
1/2 onion, chopped
1 chopped red pepper
1/2 tsp. cumin
1 1/2 tsp. chili powder
1/2 tsp. oregano
2 cans (15 oz.) Black Beans (drain liquid from 1 can)
Black pepper to taste

Method-
In a large pot over medium heat, cook onion and pepper in hot oil for five minutes.
Stir in cumin, chili powder and oregano. Puree one can of beans (the can that was not drained) add to pot. Add remaining can of beans, the can that was drained. Reduce heat and simmer for 15 minutes, stirring often. Add black pepper to taste. Garnish with salsa, shredded cheese or fresh herbs on top.

I found this scone recipe on Food.com. Delicious scones. I made half of the recipe and it was plenty for us with leftovers.

Ingredients-
2 1⁄4 cups all-purpose flour
2 tablespoons granulated sugar
2 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon cayenne pepper
1⁄2 teaspoon salt
1⁄2 cup cold butter, cubed
1 cup old cheddar cheese, shredded
1 cup buttermilk
1 egg, lightly beaten

Method -
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper and salt.

Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.

Stir in the cheese.

Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.

With lightly floured hands, press the dough into a ball.

On a lightly floured surface, knead gently 10 times.

Pat out the dough into a 3/4-inch thick round.

Using a 2-1/2-inch floured cutter, cut out rounds.

Place on a ungreased baking sheet.

Gather up the scraps and repeat dough once; cut out more rounds.

Brush the tops of the scones with egg.

Bake in a 425 degree F oven for 12 to 15 minutes or until golden.

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