I started making this beef stew in 2008. I loved (and still love) testing recipes I find in magazines. I love the random ones (like the ones they have celebrities put in People Magazine) and think ” I am so going to try this”.
I spent the first 17 years of my adult life not eating red meat (I just didn’t like it). I started to work meat back into my diet after a long two weeks in China during the bird flu epidemic and SARS. After the first week of eating nothing, I went to a Ruth Chris Steakhouse and ordered my first steak. My husband was so happy after that trip!
Now, up to that point, I had never really cooked red meat (unless you count hamburger), so I had a lot of catching up to do, and I am still learning!
This recipe calls for searing the beef, which if done right takes forever…my least favorite part… it is messy. I use extra long tongs and make the most of it. It also calls for 2 full bottles of wine (awesome right?). Make sure you have something inexpensive…I have made in the past with wine that is much better in a glass!
I used gorgonzola cheese vs blue cheese, otherwise I followed the recipe exactly. This batch served 8 (4 the first night and leftovers on Monday). My only recommendation would be, if you are not good with a knife (which I am not), cut the carrots into rounds. Matchsticks are time consuming and I almost chopped my fingers off (3 times).
Falls under weekend warrior – takes a full 4 hours – messy, however makes the house smell amazing and every can’t wait to eat.!
Smoky Blue Cheese Beef Stew (Thank you Sunset Magazine)
As you can see from the pictures, I “plated” two ways..the white bowl and the yellow….I couldn’t decide which was better so I used both!