I am not gonna lie to you; this is a building post, which I will finish tomorrow.
See, I was gonna post about a really quite nice beef stew recipe I’d worked up, but then I got to looking over my notes and, well, there was a lot to cover, so, I thought I’d split up the veggies from the stew; which is kinda cool because you totally could do this bit a day or two ahead and get a jump on your whole hearty stew making. And, these veggies would be fine additions to most soups, too, so there’s a bonus.
See? It all works out in the end!
Onions and Carrots:
•1 bag frozen pearl onions, thawed
•1 bag frozen sliced carrots, thawed
•2 tbsp unsalted butter
•2 tbsp sugar
•1/2 tsp sea salt
•1/4 tsp black pepper
•1/4 tsp Aleppo pepper
•1/2 tsp dried thyme
•1/2 cup water
•1 tbsp Sherry Peppers Sauce*
•8 oz sliced ‘shrooms
•1 tbsp unsalted butter
•2 tbsp olive oil
•2 tsp Italian Seasoning
•1 tsp garlic powder
•1 tsp Cajun Seasoning
•1 tbsp Sherry Peppers Sauce
•1 tbsp good (not cooking) Sherry
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Melt the butter in a large skillet over medium high heat.
Add the carrots, pearl onions, and seasonings and toss to coat.
Stir in the water, cover, and cook for ten minutes or so, until most of the liquid has cooked off.
Stir in the Sherry Peppers Sauce and continue to cook, stirring often, until the onions and carrots are nicely browned.
Transfer the veggies to a bowl to cool (if making ahead, let them cook then stash, covered, in the fridge for up to two days).
Return your pan to the stove and melt the tablespoon of butter with the olive oil.
Add the ‘shrooms, seasonings, Sherry Peppers Sauce, and sherry and cook, stirring often, until most of the pan liquids have been reduced and the ‘shrooms are nicely browned and mebbe even a bit crispity on the edges.
If making ahead you can add these to the onion and carrots, cool, then cover and stash in the fridge.
If doing it all in one fell swoop…
well, tune in tomorrow for Beef Stew!