I feel compelled to get my final tastes of Winter under my belt. The cold days are perfect matches for braising meats, chowders and simmering soups.
This time of the year, I revel in the thought of a warm hearty dinner that's not too complicated. Winter stews are my perfect canvas for putting together some of my favorite ingredients, cooking them up, and transforming them into thick and rich savory blends of meat and vegetables. The bubbling pot warms my kitchen and even my house while the aromas whet my appetite for something good to come.
Since March is upon us I took the opportunity to celebrate the land of the Emerald Isle, nothing could be more appropriate than Irish Beef Stew. Now I'm no Dubliner, but beef stew made with Guinness and red wine are the perfect combinations to bring a little Irish luck into my life.
Personally, one of the best things about winter stews is the variety of root vegetables abundant this time of year. Peppery parsnips, crunchy carrots and potatoes in many sizes and colors are just a few of the choices available.
It's March, and the weather is still pretty miserable. There are cold fronts, snow storms, dense fog, and freezing rain blanketing various parts of the country.
Do you ever look at chestnuts at this time of year and wonder what to do with them besides add them to stuffing? When I was a kid we used to simply roast them over the fire and they were fun to eat.