I've been thinking about the South and art and blues and history and Elvis today...the Elvis shown above...the South because I'm always half-thinking on a move and while I like the change of seasons, I grow weary of only being able to be half dressed outside for less than half of the year...and how is a lady to wear great dresses when it's mostly 30 degrees F outside? The Trashy Diva dresses in my closet are being cheated. Which is a serious offense. And the blues 'cause I've been reading about it for fun (as usual) and with an eye to slowly seeing out a dissertation topic. And Elvis...godDAMN what an alien, that voice like butter and velvet and a sweet as pie seduction...and that ridiculously handsome face.  And so was thinking about warmer temperatures, Memphis, Nashvile, and then, naturally, New Orleans. But I just made jambalaya and black-eyed peas a few days ago, so that seemed too soon. So instead of cooking Southern, I just daydreamed southern and made beef stew (with some SUPER hot peppers given to me by a good friend today).

Start with just a silly amount of garlic...for me, silly is somewhere between a half cup and more (seriously) and a large diced onion with a bit of olive oil in a pot. Let 'em cook down for a while then add the stew meat and some bouquet garni. ("'Some,' Sheila? Um, that's far from specific." True, dear reader, but go with it. As in, I like garlic, onions, spices, spice, etc. You, however, may not. So if you're a bit inexperienced, just go to taste for your palette gradually. I usually go all in and then some, but that's me.) Brown the beef until it's cooked through and tasty.

At this point I generally turn the heat on this way down/off and set aside for a few minutes. I then saute mushrooms in a separate pan as I prefer them browned before adding them to the stew (and cooking garlic and onions and mushrooms all together, in my experience, often leads to too much moisture to actually brown/carmelize everything.)

Add mushrooms to the pot. Now, add equal amounts butter and flour to the pan and return to heat. Stir this combination, the roux, until it is gently browned...I prefer to have the roux take on some color, but I don't go all the way to super dark. You don't have to if you don't want to...let it brown/golden a bit, but it is another easy way to add another layer of flavor.

Add the roux to the pot. At this point, I add beef stock VERY slowly, stirring it into the pot at rather high heat to help the roux and stock combine and thicken. Then add the rest of the stock. I also like to add about maybe 3/4 of a cup of red wine. It's delicious. (And now it's only wise to have a glass or two yourself or it'll just go bad eventually. Waste not want not and all that.) At this point I add peas, corn freshly cut off the cob, a few diced VERY spicy peppers (with minimal seeds), and a handful of brown rice. Let it hang out at low heat, just a few bubbles coming to the surface every so often.
It's simple. Tasty. Not all that bad for you. And it reheats/freezes beautifully if you need to put some up. Now if only Elvis or someone with similar skills who looks good in black could come over to have a bowl. 

It's pretty tasty. Simple. Really delicious. (I don't think I forgot anything. I hope.)

Stay warm, all you from northern climes. I'll be dreaming of a front porch and a rocking chair with strains of Leadbelly in the background. If you stop by, please bring rye. xo-