Any Patricia Cornwall suspense fans will enjoy this cookbook, Food To Die For: Secrets From Kay Scarpetta’s Kitchen. Food plays an important theme throughout the Kay Scarpetta novels and it’s obvious that the author enjoys herself in the kitchen. Last night I made the Beef Stew with Red Wine and Garlic.
Beef Stew with Red Wine and Garlic
- 2 pounds of beef round. cut in 1″ pieces
- 4 Tbs flour.
- 2 Tbs oil
- 1 large onion, cut in eighth wedges
- 4 large cloves of garlic, diced or pressed
- 1 carrot, peeled and diced
- 2 celery stalks, diced
- 2 cups red wine, divided
- 2 cups beef broth
- 1 small can of V8 juice
- 1 cup of tomato juicee
- 1 can drained artichoke hearts, cutting into 1/8s if not already cut
- 1 potato, peeled and diced
- 1 cup peas frozen is fine
- a handful of asparagus tips
- 1 tsp oregano
- 1 tsp thyme
- salt and pepper to taste
- Cut the beef into 1″ pieces. Put the flour in a paper sack, add the beef cubes and shake to coat.
- Heat 2 Tbs oil in your pot and brown the meat on medium high heat.
- Remove the meat when it’s browned all over (about 10 minutes) and brown the onions and garlic about 8 minutes. Remove them and brown the carrots and celery about 8 minutes. Return the beef and onions and garlic back into the pot. Add 1 cup of red wine, beef broth, V8 juice and tomato juice.
- Stir and scrape to get all the good browned bits off the bottom of the pan, then simmer for an hour to an hour and a half. Add another cup of red wine, artichoke hearts, potato, peas, asparagus, oregano, thyme and salt and pepper.
- Simmer another hour and a half or so, until the meat is very tender.