Last night I marinated some beef and vegetables for a stew I’ll make for dinner tonight.

I cubed a couple of pounds of top round roast, peeled and chopped two carrots and a yellow onion, tied together a bouquet garni (a few sprigs each of parsley, thyme, rosemary and a bay leaf), and combined it all in a bowl. I tossed in 10 black peppercorns and covered it all with a bottle of Syrah.

This afternoon I’ll remove the beef from the marinade and pat it dry. I’ll season it generously with salt and pepper, sear it in batches in a large heavy stockpot, and build a hearty beef stew with the red wine and vegetables from the marinade.

Check out this Thursday’s root source (sign up here if you haven’t already) to find out what leafy green vegetable will get folded into the stew toward the end of cooking. It’ll add vitamins, fiber, texture and a little bitterness to balance the stew’s richness.

Posted by brys in craving, ingredients, root source | | Subscribe to this feed