On Sundays, I make pancakes.
On Sundays, we go to the farmers market.
On Sundays, we go to church.
On Sundays, we watch football.
On Sundays, I eat brunch.
On Sundays, I bake.
On Sundays, I take a little more time with dinner than I usually do.
On Sundays, I make soup.
To make a giant pot of beef stew, you will need:
- Vegetable oil
- 4 pounds stew meat
- 2 T butter
- 5 carrots, chopped
- 2 stalks celery, chopped
- 2 onions, chopped
- leaves from 5 sprigs thyme
- 1/2 C red wine
- 2 baking potatoes, chopped
- 8 C beef stock (or if you forgot you already had some leftover in the fridge, 4 C plus a lot of water)
- 1 C frozen peas
Heat oil in large, heavy bottomed skillet. Add meat in small batches, browning evenly on all sides. Remove meat and set aside.
Melt butter in skillet and add carrots, celery, onions, thyme, salt, and pepper, and cook 8-10 minutes, until tender. Add wine, and scrape everything around until you get all those brown, flavorful bits off the bottom of the pan. Let wine reduce by about half.
Add stock, potatoes, and meat, and bring pot to a boil. Reduce heat to simmer, and let stew cook 2 hours, stirring every now and again if you feel like it.
When stew is finished, add frozen peas. The residual heat from the stew will cook the peas.