It’s been pretty cold by SF standards lately, so I figured it was time to indulge in one of my favorite wintertime foods… homemade beef stew! I’ve always loved simple beef stews – they fill you up, super easy to make, and they’re usually pretty cheap due to all the simple produce involved. Safeway was having an unbelievable sale on beef, so I got a 3 lb chunk of delicious chuck pot roast for only $3.45!!! “Good grief,” I exclaimed to myself, “that is some cheap beef! Let’s make a stew!”

I got that bad boy home and set to chopping it into about 10 hearty chunks. Browned them in some olive oil and butter and then set to chopping up the veggies. Usually I like to include baby bella mushrooms (my cheapie mushroom of choice), but I was all out, having used the rest of mine for the previous night’s breakfast-for-dinner omelette. So this time, I used a nice big red onion, celery, carrots, and turnips.

Into the pot went the following: the raw veggies, browned beef, spices (secrets, my darling, secrets), beef broth, a little water (to cut the saltiness of the broth) and a half bottle of pinot noir.

Slow cook at 375 for a couple hours…

And behold the glorious majesty of your homemade beef stew!

Served with some egg noodles drizzled with melted butter and sprinkled generously with coarse sea salt, cracked black pepper and parsley.