* 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.