I have mixed feelings posting a recipe today, there is great sadness, and my heart is heavy losing Charlie Kirk to an assassin’s bullet and remembering the horrific day that changed our lives forever 9/11/2001.

Beef stew, hearty, stick to your ribs comforting cool weather food. So simple to make and delicious. I like to use chuck stew meat and I don’t add potatoes but feel free if you like ( I usually serve with mashed potatoes). Tender beef, mushrooms, carrots, red wine slow braised in the oven (add the peas when it’s almost done) it couldn’t be easier. Here’s how to make it:

Beef stew

serves 3-4

1 – 1 1/2 lb chuck stew meat

1 small onion chopped

2 cloves garlic smashed

1/2 small can tomato paste

4-5 small carrots peeled and left whole (large carrots cut into chunks)

6-8 mushrooms cut in half (I used cremini)

1/2 – 3/4 bottle good red wine

1-2 c broth (beef or chicken)

bay leaf

splash of worcestershire sauce

1 cup frozen peas (add more if you like)

Coat braiser with some olive oil and saute the onions until tender, add the garlic continue to saute until softened. Add the beef and sear, now add the tomato paste and continue to saute for approximately 1 minute. Add the mushrooms, red wine, broth, worcestershire and bay leaf, season with salt and pepper. Cover and place in a 350 degree oven for about 2 hours or until meat is very tender, stirring occasionally and adding more liquid if needed. Add the peas and continue to cook until peas are warmed (remove bay leaf before serving). Serve with crusty bread or mashed potatoes.

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