Beef Stew with Red Wine // Homemade Crusty Bread

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My house is so silent during the day. Sometimes, like today, it is comforting seeing as it is cold and dreary outside once again, but other times, it can get pretty lonely.

In the past couple of months of change and adaptation, I think I’ve learned how to live with the silence and find things that will complement it instead. Like getting lost in the pages of a book or writing a posts like this to share on the Internet. When I really can’t stand it anymore, I turn on the television for a little background noise or the music player when I am motivated enough to clean and potter around a part of the house.

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Right now, Mark and I are playing the very challenging game of waiting. Each day seems slower than the one before and I grow so impatient, so quickly. They say everything is slower by the water and the living is easy, and I can’t disagree. It is to many extents. But now, I crave the intensity that life can bring. Some aches, soreness and true tiredness that people complain about so often. I must sound ungrateful but I suppose I miss having a purpose.

Somehow, I’ve managed to channel most of my energy to spending more time in the kitchen. From starting out as a novice college cook to finally accomplishing to baking my own bread, I’m not hesitant to give myself a small pat on the back for this tiny yet significant achievement.

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For Sunday supper last weekend, I wanted to fix a dish that would compliment my Sunday baking project, which was a homemade crusty loaf of bread. So I thought what better way to eat it with a rich hearty stew. Mark and I were more than content with the result. I lit candles all around the living room while the stew gently simmered away in the kitchen like a pot of liquid gold and the bread rising wonderfully in the oven.

I was ecstatic when everything came together so perfectly. We poured ourselves a glass of Merlot each, cozied up on the couch and watched episodes of House of Cards on Netflix while dipping bits and pieces of the bread into our bowls and savoring it’s deep flavors.

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Beef Stew with Red Wine
Recipe adapted from Food Network

1 pound beef, cut into cubes (I used some cuts of steak and it worked fine)
1 can diced or crushed tomatoes
2 medium carrots, chopped
1 yellow onion, chopped
3 medium potatoes, cubed
1 large green bell pepper, chopped
1 1/2 tbsp all-purpose flour
2 cups chicken or beef stock
1 cup red wine (I used Merlot, but recipe suggests dry red wine ie. Pinot Noir)
3 tbsp butter
1 tsp dried rosemary
2 tbsp. Worcestershire sauce
Salt and pepper to taste
Italian parsley for garnish (optional) 

Directions:

Melt 2 tbsp of butter in Dutch oven or deep pot. Brown cuts of beef until almost cooked and most of the liquid has evaporated. Transfer to bowl.

Add remaining butter to pot. Stir in onions and carrots and cook until onions are translucent. Add bell pepper and incorporate flour to the vegetables and mix well. Stir in beef and pour chicken stock, wine and rosemary to pot. Turn heat up until mixture comes to a boil and then lower heat to a gentle simmer. Cook for about an hour partially covered. Stir occasionally.

Add potatoes to pot and cook covered for another 45 minutes until potatoes are soft, stirring occasionally. Garnish with parsley and serve warm.

Homemade Crusty Bread

I followed instructions from Simply So Good for this recipe and it’s the best. She does an excellent job at explaining everything to a tee and even giving solutions or alternatives. My bread turned out great despite using active dry yeast instead of the instant kind. Mark loved it, and so did I.

Classic Chili

I decided to make dinner in my pajamas today. Not because I was lazy and had been wearing them all day, but because I chose to slip into them right after my shower because they were so warm. And comfy. Primarily comfy.

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Winter is definitely upon us now, even here by the beach and today was another snowy day. Well more like a rain and snow mix kind of day, which is really gross and super dangerous to drive in. I chose to stay home all day with Mark and took the time to get out of bed (as usual). Eventually, I wandered downstairs to find him and we lazed on the couch before making lunch together.

Cold days often mean lazy days for me. I thought this was also true for Mark as I found him comfortably falling back asleep on the couch right after lunch. Honestly, I cannot wait for spring and the luscious vegetation it will bring, especially in our region. I’m anticipating a lot of colorful produce in my kitchen for the next couple of months and can’t wait to try recipes with it.

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I’ve been spending less time on the Internet now, which I think is a bit healthier and instead finding more time for myself. Currently, I’m reading a book by author Kazuo Ishiguro, titled Never Let Me Go, that is part of my reading list. The first couple of pages were a little difficult to get through, just because I hadn’t read a book in a while but now I can’t seem to put it down. I’m hoping it will be a good read.

Since it’s cold again today, we decided to turn to comfort food for dinner and nothing spells w-a-rmth like a good bowl of chili. I’ve alwaaays liked chili because it’s so hearty and you get all your necessary food groups in one bowl. Carb, protein, fiber, vitamins… Not to mention it’s absolutely delicious and just bursting with flavor.

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Chili’s also one of those dishes that you can make to suit your taste. I found this easy recipe while browsing one day and decided to make it again because it was so good. I think you could easily customize and add to or subtract from it as you please.

Classic Chili
Recipe adapted from The Turqoise Home

Ingredients:
1 lb ground beef (or meat of choice)
1 can Pinto beans
1 can diced or petite diced tomatoes
1 onion
1 green pepper
1 clove garlic, minced
1/2 tbsp. ground cumin
1 tsp. chili powder
1 tsp. Worcestershire sauce
Hot sauce to taste
Salt and pepper to taste

Directions: 

In pot, saute garlic, onions and green pepper until onions turn translucent. Brown beef and drain grease. Stir mixture back to pot and add cumin, chili powder and Worcestershire sauce. Cover with water and simmer on low heat for 1 hour.

Add can of tomatoes and salt and pepper and simmer for 20 minutes. Add beans and heat to the pot.Serve with cheese, sour cream, corn chips and garnish with cilantro if you like.