Variety of Food, Day 11: Burgundy Beef Stew

I'm calling the 10th the day I failed on the challenge to make something new every day. This was actually finished on Sunday, so that's when we ate it. Mostly this is an ego thing. It's better to say that I didn't cook on the day we spent the entire day in LA than to say I failed because I got pukey drunk.

Burgundy Beef Stew
Brown 2 pounds of stew meat and move to a stewpot (or crockpot). Saute a diced onion in the meat juices and move to the pot. Add a pound of carrots and a pound of potatoes, cut up in approximately 1-inch cubes. Cover all the pieces with beef broth (about 6 cups) and simmer gently for an hour (or put your crockpot on low and leave it overnight). Add a cup of burgundy wine, a package of frozen peas and a pound of sliced mushrooms and cook for a further 15 minutes (or throw them in the crockpot before you go to church, and when you get back it will be ready). Taste and add salt if needed.

Served with some hot sourdough bread and butter, this was the perfect meal for the gray, drizzly day we had here. It hit the spot!

And now, through no fault of its own, the stew will be going into the freezer. There's something about regurgitated stew that means I should wait a while to eat those leftovers.