Tag Archives: Thyme

Cooking with Red Wine

I mentioned last week I would talk a little about how I cook with red wine.  I don’t recall ever using red wine for anything that didn’t have some sort of beef product.

I frequently use red wine to make a delicious au jus, just brown the beef and deglaze the pan with red wine, some crushed garlic.  Boil down till half add some salt and pepper to taste.

My husband refers to this beef stew as my “quick one” which actually kind of irritates me because though it cooks relatively quicker than most, it still has the same amount of prep and chopping. Maybe one of these days I will have him just whip this up!

Beef Stew

3 pounds of stewing beef (trim and cut to 1 inch pieces)

Kosher salt and Fresh cracked black pepper

Olive oil to brown the beef

3 Cups diced yellow onion (about 2 medium)

3 large cloves garlic, mined

2 bay leaves

2 Tsp dried thyme

3 TBS flour

2 Cups red wine

2 Cups water

Carrots

Potatoes

Turnip (or whatever veggie you like if you don’t like turnip)

Adjust rack to lower middle of oven, pre-heat to 450’F

Heat oil over medium heat in a heavy based Dutch oven or like.  Shoot for a 9 to 11 inch in diameter pot that can also go into the oven at high temperature

Salt and Pepper beef and brown all over – the brown is where all the flavor comes from

Work in batches, you do not want to crowd the pot.

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Once all the beef is browned, set aside in bowl to capture all the liquid as you will add it all back in the pot.

Add the onions and garlic to the pot; season with salt and pepper; if it looks dry add more oil a tablespoon at a time.  Cook till they are softened about 5 minutes.  Add the thyme and bay leaf, stir cooking for about 30 seconds; add the flour and stewing liquid (wine and water).  Return the beef and drippings to the pot.  Cover tightly and cook – what cuts down on the cooking time is that you are going to use tinfoil to get as close to the beef as you can.  Lay a sheet of heavy-duty foil over the pot, and being careful press down (preferably using a towel) so it just about touches the stew.  Press against the sides of the pot; crimp the foil around the rim for a tight seal.  Turn up the stovetop until you hear the juices bubbling; add the pot to the oven for 1 hour 15 minutes.

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Cook the veggies separate; I tend to boil all three together to save on dirtying dishes, you can sauté or steam if you would rather.  You know how most beef stew recipes have you cook all ingredients together for several hours. The veggies tend to lose their identity.  Cooking them separate and adding them later to meld they truly keep their flavor. It is a nice change you should try it.

Remove the pot from the oven, carefully remove the foil and stir in the veggies.  Cover again with the foil and lid; remember the pot and cover are super-hot.  Let stand so the meat rests and the veggies meld with the stew about 15 minutes.  If needed you might need to add a little  more water or beef stock if it is too thin.  I just made this today and I had to add more liquid for our liking.

Christmas Boneless Rib Eye Roast Beef

Since we are only going to be 7 for Christmas dinner this year I purchased a 10lb boneless Rib Eye Roast.  My son wanted me to pick up the 14 pounder. He loves leftovers; I think he will have PLENTY of leftovers.

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I had to recently replace my leave in meat thermometer as the one I had was possessed; it worked perfectly fine the first 2 or 3 years. but the last couple it would beep whenever it felt like it; it wouldn’t let me choose the temperature I wanted, It shut off whenever it felt like it. Completely useless! I have no idea why it took me so long but I finally after Thanksgiving this year chucked it in the trash.  I did pick up another leave in; while I do have an instant meat thermometer and I use it fairly often;  when I have a house full of people and many side disehes that i am working on. There are so many distractions, I tend to not pay attention to the oven as I should. I have to have a leave in or I will surely overcook something and that would be a tragedy. Not really a tragedy but I feel really bad serving people dried out overcooked meat.  And to be perfectly honest, I hate eating them.

I do tend to cook everything to medium or medium rare; for those who like it cooked longer, I almost always make a gravy or an au jus and I just take a few slices of whatever and put them in the gravy so I can cook them to their liking.  It also helps flavor the gravy even more.  So win win in my book.

A few weeks ago my husband wanted a roast so I thought it would be a good time to test what I was thinking of doing for Christmas. While at the time my local market only had bone in and I was not planning on buying bone in for the big day.  It all works out in the end.  It was funny I thought it was taking forever to cook and since my last thermometer was possessed I was a little worried. But alas it came out prefectly!

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Cooked at 350′ uncovered

3 lb Rib Eye Roast

6 cloves of garlic peeled and chopped

3-4 sprigs of fresh Thyme chopped

3-4 Tbs Olive Oil

Kosher Salt

Fresh Cracked Black Pepper

I took the 6 cloves of garlic and some Kosher salt and made a paste by smearing them together over and over again with the edge of my knife until they made a nice paste.  I added some olive oil, fresh thyme and Kosher Salt and Fresh cracked Black Pepper.  I smeared this yummy concoction all over the beef and placed it in my cast iron fry pan and into the oven.  It was very flavorful and had a wonderful crust it was cooked to medium rare perfection. My new leave in timer worked perfectly!

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I wish you all a very Happy Holiday Season!