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Cabby Beef Stew
When you live in New England or any other region that has some crazy seasonal and temperature changes, you know that when it is cold outside, comfort foods are going to come into play at some point. Because, let’s face it: When Old Man Winter gets testy outside, comfort foods warm you up from the toes to the nose. You work hard all day or you spend all day outside clearing snow. When you come home, you still want to have a good meal on the table and might only have a few hours left before you are back to bed and doing it all over again. This is how I get a great beef stew going in a reasonable amount of time. I am NOT a fan of crockpot cooking. I don’t want baby food textures and I certainly don’t want to ‘floss’ my teeth on stringy meats from a crockpot. So, if you don’t have time for slow-braising in the oven (which is a far superior cooking technique for stews), this is a great way to have a delicious stew. Oh, “cabby” is cabernet sauvignon. Just getting a little cheeky on the recipe name. 😊 PLEASE NOTE: If you take the wine out of the recipe, you ruin the original flavor that was developed for this stew. There are no exact substitutions to give you the same flavor. Jarred garlic is going to ruin the flavor profile of this dish as it will not react well with the wine. To create the same flavors/flavor profiles, always use fresh garlic. The video for this is on my Youtube channel.
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