It’s rare that I make dinner without much of a recipe and it turns out pretty good. This was so much pretty good that we made it again a few nights later. This is a basic beef stew, the cubes were dredged in flour and browned before being put in a crock pot on low with red wine, an onion and fresh thyme (which, shockingly, I had on hand). The second time we made this I cut the onion into rings which were no longer recognizable as rings by the end of the cooking. But it was amusing for a few seconds there.
The potatoes are Russian Banana Fingerlings and were oddly more delicious than other fingering potatoes. They were steamed, then tossed with butter and salt.
The carrots were tossed with olive oil, ginger, cumin and cayenne and roasted, then sprinkled with dill and tarragon. I was going off of this recipe for Spicy Roasted Baby Carrots but only used the spices I had in the house. Still really yummy, and if you get the chance I really think you should try this carrot recipe sometime soon.
And the peas were the strangest of all, but my most favorite. Simply, these were canned peas (the young, off-green sort) that were whipped, or really put through my mini Cuisinart (which was part of the BlogHer Food conference loot). I’ve been meaning to do this for years since Will on Will&Grace made it for a dinner party. I know it’s more baby food than fancy food but I have to say in the middle of a nearly-always-raining January it’s become my favorite comfort food. And it made a disturbing Gremlins splat inside the Cuisinart.
Serve with red wine, try to ignore the fact that it’s distressingly dark and still raining outside.