l o v e l y t h i n g s


* Dinner *

Yesterday everyone had a huge day...well everyone except me.  The temperature was well into the 70's with a warm off shore breeze.  So I made a hearty beef stew.  I cook according to the calendar...and it's January.
Caramelized shallots are the secret ingredient to delicious stew.  I mean everything is better with shallots.  Would you agree?
Beef stew served along side mashed potatoes...
...and hunk of bread.  At the end of a long day I couldn't be happier than sitting down with my family and talking about the days events.  We ate and talked for an hour before watching the Women's Final of The Australian Open which we had recorded.  It was a perfect night.  How is your weekend going?
Beef Stew with Caramelized Shallots

1 pound boneless short ribs, trimmed and cut into cubes
4-5 thin carrots, peeled and cut 
6-8  medium mushrooms, quartered
a pinch or two of mixed herbs (I use Dean & Deluca)
a glug or two of red wine
a tablespoon of concentrated tomato paste
one 14.5 ounce can beef broth
2 tablespoons flour
10 to 12 small shallots, peeled, leaving roots
1 large shallot, peeled and sliced thin
one tablespoon sugar
one tablespoon red wine vinegar
3 tablespoons unsalted butter
Season the meat with salt and pepper and then coat with the flour.  Using a little butter and olive oil, saute the large shallot that has been thinly sliced and caramelize.  Remove from the pan and save for another dish.  Add the prepared meat and brown on all sides.  Add to the slow cooker and add the rest of the ingredients, except the 10-12 small shallots, sugar, butter and red wine vinegar.

Caramelized Shallots
Inspired by Ina Garten...see her recipe here.

Melt about 3 or 4 tablespoons of butter.  Add the peeled shallots to a saute pan that can go into a 400º oven.  Add the sugar.  Toss and cover and cook on medium heat for about ten minutes, checking and tossing occasionally.  Add the red wine vinegar and season with salt and pepper and bake uncovered for about 15 or 20 minutes.  Add to the stew, scraping all the brown bits into the slow cooker.

Cook the stew in a slow cooker for at least 5 hours, serve with mashed potatoes.


  1. This looks amazing, Annie! Just what I could use on a cold and rainy winter day. Yum!

  2. OH, beef, mash and bread. That is my favourite most filling dinner.
    I can't believe your temperatures, that meal needs to come this way to help us survive.

  3. looks delicious
    thanks for sharing the recipe

  4. Your stew looks delicious I am sure that everyone in your family enjoyed it.
    Coincidentally I am making Beef Bourguignon tonight.
    Great pictures Annie!

  5. Hi Annie! I love shallots as well. Shallots with green beans, broccolini, mashed potatoes, oh they go with just about anything. This beef stew looks hearty and something my daughter would devour as she loves meat! Honestly, she craves it :) I cook for the seasons as well. Once it hits 5:30 it doesn't matter if it was 70 degrees that day, it's dark and cools off considerably. One thing I still can't get use to about California weather is that it can be 35-40 degrees at 8:00 in the morning and then spike to 70 degrees by noon. I'm not complaining at all, but I do find it takes a bit of getting use to.

  6. Annie your blog gets better every day...I'm kind of obsessed at the moment! (and so proud to be one of your first followers)...this looks yum! xo

  7. Oh yum!!!! This will go on my "to make" list! I am adjusting to cooking for one!?! which is so odd.. but things like this, and Beef Bourguignon are wonderful to make and then freeze the leftovers!!!!

  8. this looks delicious! and since January in NY means stew weather, and the husband loves stew, you know I've already pinned this one!

  9. It's cold and damp in Chicago today, I just finished my paddle drill and I would love a bowl of your hearty & delicious Beef Stew!!

  10. I just stumbled across your blog and wow - what a wonderful surprise... I love all your images and the posts look like a dream. I am going to have to take a moment with a cup of tea and get caught up here! Thank you so much for sharing - I am your newest follower!

  11. Great recipe! Thanks for sharing! I love a hot bowl of beef stew during this freezing days in London!



  12. I love stew served in a big warm bowl. This is a really good looking stew even if it is 70 degrees outside. The weather is a little strange this January.

  13. It's going to be in the 60's here this week but I could still murder a bowl of that stew.

    And yes, shallots make it all good. Crispy fried shallots in Vietnamese food, oh yum.

    xo Jane

  14. Oh now I want to make this...looks amazing. Thank you for visiting me the other day. Happy new week to you.

  15. Will you please make this for me before you leave.

  16. Your beef stew looks absolutely delicious! I am bookmarking this recipe for sure!