New Years Resolution

So, I made a few new years resolutions for 2010. Something I halfheartedly do every year knowing full well they probably won't last but praying for the best. But this year I'm hoping to stick to the few I made. One of which is to plan and plant my own garden which I've never done before. Usually I just reap the harvests of Farmer Thomas:) The other resolution is to try and blog once a week. I currently have 4 blogs worth of pictures ranging from November to last Saturday night which is just unacceptable. Mostly cause they clog up the memory on my camera.

Go back with me a month or two to the end of fall, beginning of winter and the need for a good, hearty stew. My girl, The Pioneer Woman showcased one on her blog that I couldn't not make. Mainly because of it's use of crimini mushrooms which I have a slight obs ession with, and beef, and red wine. Need I say more?

Beef Stew With Mushrooms
www.thepioneerwoman.com

Prep Time: 25 Minutes

Cook Time: 30 Minutes

Difficulty: Easy

Servings: 8

Ingredients

• 2 pounds Beef Stew Meat (sirloin Cut Into Cubes)
• 2 Tablespoons Flour
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 2 whole Shallots, Minced
• 3 cloves Garlic, Minced
• 8 ounces, weight Cremini Or White Button Mushrooms
• ½ cups Red Wine
• ½ cans Beef Consomme
• Salt And Pepper, to taste
• Pasta - Cooked And Drained
• 2 sprigs Fresh Thyme
• 2 Tablespoons Flour

Preparation Instructions

Sprinkle flour over meat. Toss to coat.

Melt butter with olive oil in heavy pot. Sear meat over high heat in batches; rem

ove to a plate when brown.

Add shallots and garlic to pan (without cleaning); saute for 2 minutes over medium-low heat.
Add mushrooms and cook for 2 minutes. Pour in wine and consomme. Add salt and pepper to taste, and stir.
Bring to a boil, then add browned meat. Reduce heat to low. Add thyme sprigs to pot.
Cover and simmer for 30 to 45 minutes. After that time, mix 2 tablespoons flour with a little water and pour into the stew. Allow to cook and thicken for ten more minutes.
Turn off heat and allow stew to sit for 15 to 20 minutes before serving.

So I few adjustments that I'm going to make next time. The flavor was A-MAZING but the meat was a little tough. I actually put the pan with the leftovers back on the stove for another 45 minutes or so after we ate and the meat was way more tender. So I would increase the cooking time to 1 hour 45 minutes for that first cooking time where it says 30-45 minutes. But the mushrooms and the sauce were so divine that I may or may not have bathed in it later that night:) TMI?