Archive for November, 2011
When it gets cold, what tastes better than beef stew you’ve made yourself? This is how I make it.
- 1-3/4 lb. beef stew chunks
- Garlic salt
- 1/4 cup flour
- 3 bay leaves
- Cabernet Sauvignon or other red wine
- Can of reduced sodium beef broth
- Bag of frozen stew vegetables (I use Safeway brand) — it contains potatoes, carrots, celery, and onions
Shake beef stew chunks in bag with flour, garlic salt, pepper, and paprika. Heat olive oil in Dutch oven. Saute floured beef stew chunks in pot until brown.
Add can of beef broth. Add enough wine, water or wine and water to almost cover beef, and add 3 bay leaves and thyme to taste (about 1/2 tsp). Simmer 1 and 1/2 hours on stove.
Add bag of frozen stew vegetables and stir. Cook a half hour more, adding more wine if needed.
Serve with wine and a crusty bread, like a baguette. I like to add a little Tabasco to mine (in the bowl). It is even better the second day.
November 1st, the Day of the Dead, is one of the most important traditional holidays in Mexico. Through November 23rd, the Mexican Cultural Institute will showcase its traditional and impressive Day of the Dead Altar. Admission is free (street meter parking).
For many celebrants, the offering is the most significant attribute of the commemoration, and is based on the belief that the dead return to enjoy the essence and aroma of gifts of food and drink provided to them by their family members. In this way, the celebration revolves around welcoming and bidding farewell to souls.
Visit the Altar through November 23rd
Monday – Friday 10:00 am to 6:00 pm
Saturdays from November 11th, 12:00 to 4:00 pm
MEXICAN CULTURAL INSTITUTE
2829 16th Street NW, Washington, DC, 20009
- Dia de los Muertos (Day of the Dead) (angelinem.wordpress.com)