JANUARY 202 emperatures have dropped, snuggly sweaters, scarves and boots feel cozy and stews that rfume the air with their aromas are er-present. Neighborhood landscapes ight have lost their radiant hues, but oking captures its own pallet of colors. Making stew reminds me of home and the carefree feelings associated. Stew a hearty comfort food that symbolizes armth and community and has a time- nored cooking technique. There are any facets of loss we never understand til a loved one is gone. What I didn’t lly grasp when my grandmother passed as that I wasn’t just losing her, I was sing her cooking. She had a knack for mon meringue pie and made terrific aghetti sauce and pork chops, but what missed the most was her stew. Old- shioned beef stew that was rustic and urishing – pure magic. Amazonian tribes as well as other ltures used the shells of turtles and rge clams to boil foods. Fortunately, y memory recalls only the large ick-gauged aluminum pot on the ove and the pressure cooker that made ecial meals happen quickly. I used to patiently watch for the red pop-up dicator to alert me to the doneness of e meal hidden within. To streamline inging old favorites to the table and spire new ones, slow-cookers and utch ovens have replaced these vintage eces. Stews minimize effort, require ttle cleanup, yield unbelievable results d can be served in cherished character- hanced cookware. Stew was not “invented” at a single oment in time – it is one of the oldest shes in human history. The practice of aking stew to stretch a meal and use hat’s available dates to prehistoric times ith evidence of cooking meat, roots, d herbs in vessels over an open flame. uring the Babylonian Empire, one of the dest recipes found on a cuneiform tablet om approximately 4,000 years ago was r a lamb stew with ingredients like rley, garlic, and leeks. During the Roman Empire a recipe for ef stew appeared in a Roman cookbook hich is thought to have been written in e 1st century AD using wine, spices, d raisins. Vikings cooked combinations meats and fish, beans, and vegetables large soapstone pots over hot coals. here’s even mention of stewed meat nsumption in the Old Testament. Our odern-style stew is believed to have iginated in 14th-century France. With cipes first printed by Taillevent, a royal ef and cookbook author, beef stew aterialized in history and hasn’t faded. What’s the difference between soup and ew? On the most basic level there’s no fference except for the amount of liquid ed for each. Like ancient pottage, both soup and stew descend from economical, healthy means. Throughout time, these two related menu items converged. Modern American culture separated soup from stew quite simply. It’s not in the ingredients or method, but which course it’s served. Soup is a starter or accompaniment; stew is the main course. French renditions are particularly engrained into the cuisine’s past. The word “stew” is said to have come from the Old French word “estui,” meaning to enclose or confine within a container with a lid and has been described as an assortment of foods simmered in the smallest possible quantity. Adding everything to a clay pot was a predecessor to the crowd-pleasing pot au feu which translates to “a pot always left on the fire.” It took longer for the word “stew” to become associated with the slow-cooked beef dish mainly because of its risqué description in the 18th century alluding to public bathhouses or brothels. The best recipes take time to cook and develop great flavor. The goal is to have everything melt- in-your-mouth tender. The secret is to simmer, not boil! Stew uses collagen- rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. Slow cooking over low heat is crucial for a concentrated, intense flavor. Stew is rarely as complex as its aroma suggests. Whether one associates themselves as an overscheduled parent, a busy professional, or an accomplished cook, food served deserves to be bold in flavor and simple on steps. Foods prepared at home using ingredients that don’t contain preservatives and artificial flavorings are more intimate and healthier. Cooking can often be considered a chore, yet watching my grandmother drift through recipes with ease helped me realize that everything a child sees and experiences has an impact on his or her development and behavior. Beef stew is one of my all-time favorite dishes to make during cold-winter months. Recreating this classic dish brings childhood memories back to life. There’s almost no occasion that isn’t made just a little better by placing a freshly made dinner on someone’s doorstep along with a small bouquet of roses from the garden. Recipes, such as a lazy-day stew, aren’t about the final crave-worthy meal, but the actions of indulging in the process. Cut the meat into 1½-inch-thick cubes. Place in a gallon-zip lock bag and marinate in red wine, minced garlic and Worcestershire sauce (Lea & Perrins – it contains the “secret ingredient” of briny and buttery anchovies) overnight. The wine assists in helping to break down the tough sinew in the beef. The following day, wipe the Bella mushrooms, de-string the stalks of celery, peel the onions, carrots and potatoes. There’s no right or wrong potato for beef stew. Russets or red potatoes are great, but Yukon Gold potatoes have the best balance of texture and flavor. Rough chop everything and place in a big bowl. Sprinkle on the spices and toss to combine. Remove the meat from the marinade and lightly dab to dry. Fill another gallon Ziploc bag with flour and dredge. Heat olive oil, tap excess flour from the meat, and sear in batches. This method creates a desirable crust and enhances the caramelized flavor while improving the deep color. It’s also a great shortcut to thickening the stew without making a roux. Remove the meat to a size-appropriate plate. Deglaze the pot with more red wine and water. The “fond,” which are those bits of food left in the pan after browning, further infuses flavor into the broth as does the red wine once the alcohol has burned off. Add tomato paste and gently stir for a touch of sweetness and acidity that will provide a savory “umami” flavor and help thicken the stew without adding extra liquid. Gathering around the table and sharing our lives with one another is a blessing we can delight in celebrating every day! Thyme in My Kitchen BY SHERRY KLUSMAN thyme.in.my.kitchen MARINADE RESERVE LIQUID • 2 ½ pounds chuck roast, trimmed and cut into 1 ½” pieces • ½ cup chocolate red wine • ½ tsp. fresh garlic, minced • 2 tbsp. Worcestershire sauce DREDGE RESERVE LIQUID • 1 cup flour • ½ tsp. each: garlic powder, onion powder, salt and pepper • 3-6 tbsp. olive oil • ½ cup chocolate red wine • 2 cups water • 6 oz. tomato paste VEGETABLES • 8 oz. Bella mushrooms, quartered • 5-6 Yukon Gold potatoes, peeled, quartered • 6-7 celery stalks, destringed, large dice • 2 large yellow onions, peeled, large dice • 2 ½ cups carrots, peeled, large dice SPICES BLEND TOGETHER • 1 tbsp. brown sugar • 1 tbsp. dried parsley • 1 tsp. dried tarragon • 1 tsp. dried marjoram • ½ tsp. onion powder • ½ tsp. sweet paprika • ¼ tsp. thyme • ¼ tsp. rosemary • ¼ tsp. Kosher salt • ¼ tsp. black pepper • ¼ tsp. fennel • 2 bay leaves INSTRUCTIONS 1. Gather all ingredients; this is the main time investment of the recipe. 2. Line a large slow cooker. 3. Prep all vegetables, meat, and liquids according to the recipe you’re following. 4. Add the vegetables to the bottom of the slow cooker. 5. Layer the remaining ingredients, ending with the meat and any reserved liquids on top. 6. Secure the lid and set the slow cooker to low for 5-6 hours. 7. Allow the dish to simmer. 8. Serve with warm sliced baguette and butter. 9. Store leftovers in an airtight container in the refrigerator for 4-5 days. Rustic beef stew For those busy days, beef stew comes to the rescue JANUARY RECOMMENDATIONS COOKBOOK: “SALLY’S BAKING 101” SALLY MCKENNEY NOVEL: “A CLOUD ON SAND” BY GABRIELLA DE FERRARI

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