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.