Let's enjoy beef stew one last time before the heat sets in! Putting together a post that featured English Stew was a challenge. Not because it was English Stew but because I am traveling back and forth between my home in California and my daughter in Washington.
Yes, English Stew is the theme for this month's Saturday Soup Swappers! The Saturday Soup Swappers is a group of bloggers brought together by Wendy at A Day in the Life on the Farm. The group gets together on the third Saturday of the month to share soups or stews based on a theme selected by one of the members. This Saturday is hosted by Sneha at Sneha's Recipe. If you are interested in joining in on the fun, follow the link above for more information. All are welcome!
I guess I had a hard time dealing with stew, weather and traveling. My first idea was a Pumpkin and Lentil Stew that really intrigued me but I kept thinking fall so I switched to Beef Stew and Dumplings and still had issues thinking about the weather...but hey, I'm in Seattle, nothing stays the same for long....a nice storm moved in...rain, fog, fog horns, winds just the kind of weather that goes with stew! But, don't expect dumplings. Somehow the four year old was focused on the mashed potatoes so dumplings never happened.
Of course there is more to the story than a four year old, there is always the story of ovens. I believe that I just had my last dance with this oven. The kitchen remodel at my daughter's is set to begin.
I hope you enjoy the richness of this wonderful beef stew and if you can't make the dumplings, don't forget fluffy mashed potatoes! I can hardly wait for leftovers!
adapted from Nigel Slater
Yield: 4 servings
- 2 Tablespoons olive oil
- 1 Tablespoon unsalted butter
- 1 1/2 pounds lean stew meat, cut into bite size pieces
- 2-3 Tablespoons all-purpose flour
- 2 cloves garlic, minced
- 1 small yellow onion, peeled, rough chop
- 2 leeks, white and light green only, cleaned and sliced into half moons.
- 3 celery ribs, sliced
- 3 carrots, peeled and sliced into chunks
- 3/4 cup peas
- 3/4 cup red wine
- 2 1/4 cups beef stock
- 2 bay leaves
- 3 Tablespoons fresh thyme leaves
- 3 Tablespoons fresh chopped parsley
- 1 Tablespoon Worcestershire Sauce or to taste, if desired
- 1 Tablespoon balsamic vinegar, or to taste