comfort food :: beef stew

it's been rainy and COLD and overall kinda miserable here in my corner of new england. we're wishing for spring, and it comes way to slowly! so, i turn to comfort food.

for me and the husband, beef stew is good, cold weather comfort food. and of course i made martha's fab layered biscuits (again) because they are just too damm good.

have you seen the movie Big Night? it's about a pair of brother's trying to keep their little, authentic italian restaurant alive when they are across the street from a much more american italian place that's kind of the neighborhood hot spot. there's a line in that movie about one of the dishes being "so good you have to kill yourself!" it's classic. the movie is a must-see for the many many classic lines. anyway, that's this meal--the biscuits are perfect and the beef stew is just so rich and warm and flavorful. it's good eats on a cold cold not-winter-but-not-yet-spring night.

i've tried many'a beef stew recipe and i've found this one from emeril (around here we just refer to him as "bam!"). it's simple and it's delicious. and here it is:


SAM'S BEEF STEW
courtesy of emerils.com

• 2 tablespoons vegetable oil
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1/4 cup flour
• 2 cups chopped onions
• 1/2 cup chopped celery
• 1 tablespoon plus 2 teaspoons chopped garlic
• 4 cups dark veal or meat stock
• 1 large Idaho potato, peeled and cut into 1-inch cubes
• 2 carrots, peeled and cut into 1-inch pieces

In a large skillet, over medium heat, add the vegetable oil. Season the beef with salt and pepper. Toss the beef with the flour. When the oil is hot, add the meat and cook until the meat is browned, about 6 to 8 minutes, stirring occasionally.
Add the onions, celery and 1 tablespoon of garlic and continue to cook until the vegetables are wilted and golden about six minutes. Season the mixture with salt and pepper.
Deglaze the pan with the stock, scraping the browned particles away from the pan. Add the potatoes and carrots. Bring the liquid to a boil and reduce to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is very tender. Stirring occasionally.
Add the remaining 2 teaspoons of minced garlic. Reseason the stew if necessary. Yield: 4 to 6 servings