We’re both Californians at heart, but here we are, still in Utah.
Don’t get me wrong, May – September is pretty much the best thing ever: good weather, beautiful hikes, scenic drives, like, everywhere, and of course, the changing leaves around this time of year.
But come end of September? We need a little help. Like just to survive. We need something comforting, toasty warm, and delicious.
If there’s a silver lining to the frosted mountains and the jackets-now-required mornings, it’s that we can bust out the hot foods without being totally weird.
Beef stew, that’s your cue.
We’re in love with just about anything that requires homemade chicken or beef stock. The flavors are slightly different every time (depending what veggies scraps we have on hand). It’s richer and deeper than anything storebought, and there’s a freshness to it that can’t be beat.
Toss in fresh veggies, a few select spices, potatoes (gotta love the cheap fillers!) and of course, some grass-fed roast or steak. You’ll have a hearty and healthy meal that’s perfect for cold weather (but to be honest, we eat this meal all the year round!).
To take this meal to the next level, there are a couple of tricks to keep in mind:
- Cut the veggies small. Maybe this is because I have a long-standing hatred of large chunks of celery (or any size chunks of celery), but the smaller pieces give you more variety per bite. A huge piece of potato isn’t very good at sharing spoon space.
- Saute everything first! This is just a good life-lesson: when you saute stuff before tossing it in a soup, it always tastes better. It’s the difference between boiling something, and frying in butter to give it a little crust. You’ll definitely notice a difference. Sauteing first also lowers the cook time because everything’s already soft.
Now on to the recipe! Enjoy!