Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, April 2, 2011

Italian Beef Stew

I really enjoy a nice beef stew; so hearty and filling. This time I wanted to give my stew an Italian twist, so I used the Italian Stewed Tomatoes and added the oregano and basil. I served it over rice, but I also like to serve over fluffy mashed potatoes sometimes.


Olive Oil for sautéing
1 white onion, chopped
1 celery heart, chopped
3 garlic cloves, minced
1/2 cup all-purpose flour
2 pounds stew beef cut into 1” cubes
1 cup dry red wine
3 – 15oz. cans Italian Stewed Tomatoes
1 1/2 cups beef broth
1/2 cup water
1 tablespoon oregano
1 tablespoon basil
8 oz. crimini mushrooms, cleaned - quartered or halved
3/4 cup (1/4-inch-thick) slices carrot


1. Heat a Dutch oven over medium-high heat. Drizzle some oil into pan. Add onion and chopped celery; sauté 5 minutes, stirring occasionally. Add garlic; sauté for another minute or two. Remove from pan.

2. Drizzle some additional oil into the pan. Place flour in a shallow dish. Season beef salt and pepper; dredge in flour. Add some beef to pan – making sure not to crowd too much into the pan at one time. You want the meat to brown, not steam. Sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure until all the meat is cooked.

3. Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat and the onion mixture to pan. Add tomato and next 4 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally. Uncover, and stir in sliced carrot and mushrooms. Simmer, uncovered, for 1 hour or until meat is very tender, stirring occasionally. Taste for seasoning and add more salt and pepper to taste.


Hope said...

This looks really yummy! I've got to try this!

Columbo said...

Must admit one. Of my favorites!

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