Thursday, June 25, 2015

French Beef Stew with Red Wine

So Noraneko was ok, not as good as Boxer Ramen.  They did have excellent kimchee and kara age.  As for OMSI After Dark...all I have to say is if you don't like crowds don't go, we waited in line for 45 minutes just to get in!  Of course I did end up having fun after I started the cider tasting ;)  As I'm sure many of you know today is the NBA draft and I am sitting here at work waiting very impatiently for 4pm to come around.  The Blazers already lost Nic Batum and I am very afraid we are also going to lose LaMarcus Aldridge.  In other news part of No Kid Hungry put together a great resource: summer is when too many kids are hungry.  You can text FOOD to 877-877 to find free summer meals for kids and teens in your community.  I personally tried it to make sure it worked and I was amazed at how quickly it sent me lots of information, what a great tool.  Also did you know that it is national ceviche month?  Andina is celebrating it and I just might have to get down there and try theirs, I LOVE good ceviche.  This adapted recipe is one I made on our beach trip last weekend and while it is amazingly delicious I found the process to be quite odd.  Serve over garlic mashed potatoes!

Serves 8

The Ingredients
3 lb stew beef, cut into 1 inch cubes
1 (750-ml) bottle Cote du Rhone (I used Shiraz and it was fine)
Salt and freshly ground black pepper
3 sprigs fresh thyme
2 bay leaves
3 carrots, peeled and cut into 1/2 inch slices
1 orange, washed well and cut into 8 wedges
1 large onion, peeled and cut into rings
2 cloves garlic, peeled and sliced
olive oil
1 6-oz can tomato paste
3 1/2 oz. Kalmata olives

The Process
1.  Season meat with salt and pepper on all sides.  Place meat in a big bowl with wine, thyme, bay leaves, carrots, orange, onion, and garlic.  Cover and marinate in the fridge for at least 12 hours, and preferably 24 hours.

2.  Heat some olive oil over medium heat in a large stockpot.  Remove the meat from the marinade and brown the pieces in the oil on all sides.  Pour the marinade (including the oranges, bay leaves, etc.) over the meat and bring to a boil.  Boil for 5 minutes, skimming any foam from the surface.

3.  Lower the heat to a simmer, stir in the tomato paste, and add 4 1/2 c. water.  Cover, and let stew on low heat for 2-3 hours, stirring occasionally.

4.  15 minutes before the stew is ready, add the pitted olives.  Let cook for 15 minutes on medium heat without the lid to thicken the stew.

5.  Serve over mashed potatoes.

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