10 Things I Hate About You"
The Taming of the Stew
Dealing with a stressful love life can be hard work. Couldn't you use a good hearty stew to give you the strength to get through it all?
- Olive oil, as needed
- 1 1/2 pounds brown or white mushrooms, quartered
- 1 pound pearl onions, skinned
- 1 pound buffalo chuck roast, cut into 3" cubes
- 1 pound buffalo short ribs
- 2 teaspoon fresh ground black pepper
- 2 small leeks, chopped medium
- 1 white onion, chopped medium
- 2 medium carrots, chopped medium
- 1 tablespoon minced garlic
- 4 tablespoons all purpose flour
- 2 cups dry, rich red wine like a Zinfandel
- 1 cup water
- 2 dried Bay leafs
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 1/2 bunch parsley, tops chopped fine, stems tied in a bunch
1. Preheat oven to 275F. Season the buffalo meat with salt and pepper.
2. Heat 2 tablespoons of oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the mushrooms and pearl onions in batches until golden; set aside. Brown the meat cubes and short ribs in batches, adding more oil as needed. Remove meat from the pot and set aside.
3. Reduce heat to medium; drain all but 2 tablespoons of fat from the pot and then add the leeks, onions, carrots, garlic and a pinch of salt. Saute until fragrant, about 5 minutes, stirring often.
4. Stir in the flour and continue cooking and stirring until the flour begins to color, about 3 minutes. Add the red wine and water and using a wooden spoon, scrape the bottom of the pan to release any tasty browned bits. Return the browned meat to the pot and then add the bay leaves, tied parsley stems and the thyme sprigs and bring the mixture to a simmer.
5. Cover and place the pot of stew on the lowest rack of the preheated oven and cook 3 hours or until tender. Add the mushrooms and pearl onions and continue cooking 30 minutes. Add the chopped parsley right before serving.
6. Carved-out individual sourdough bread loaves make wild serving bowls for this tame stew! Enjoy!