Spring is right around the corner.
It really is.
You gotta have faith.
What does a girl do for sustenance when an ice storm is raging outside and her kitchen counters and oven are laden with sweets? She turns to tried-and-true, low maintenance beef stew! And when her husband decides to make her baking duty even more pleasurable by playing ABBA’s Greatest Hits, well … you get the point of the post.
Opting for a simple approach to this stew given my already busy cooking schedule, I kept the ingredient list short — chuck roast, onions, salt and black pepper, chicken stock, baby portobello mushrooms, fresh thyme and sage. And instead of cooking this stew with copious amounts of red wine the way I usually do, I decided to use stout to give the stew an earthier, richer flavor; it paired nicely with the mushrooms and its richness held up to the buttered egg noodles we served them over.
If only I’d made enough for leftovers.
I wasn’t kidding about the winter weather
Snow at Christmas was always a foreign concept to me, but I see the appeal now that I live in an area of the country that gets loads of the stuff. Sure, it’s a pain to deal with, but I love snow. I love the silence of an early morning when the blanket of snow hasn’t yet been disturbed, seeing people skiing down the street in the city after an especially big storm, and even the pie-crust look snow gets after a day of foot traffic. When I saw my first snowstorm in St. Louis, I called my mom to describe the HUGE flakes falling outside my window, to share my excitement. What a treat.
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recipe after the jump