Fred's kitchen notes

Hi everybody,

just wanted to share yet another boring and simple dish which I cooked yesterday and was lecker und geil. Was a veeery simple beef stew yet, as we know, simple dishes are sometimes the baest ones. That’s why I think that french cuisisne is overrated. Too complicated, too many sauces and ectopic flavors that really mask the true taste of the raw ingredients. But what can you expect from a nation that invented perfumes and wigs

Anyway, here’s my wee stew:

- chop an onion (or two) and a few carrots  and golden them in a pot with some oil, cloves and some bay leaves.

- when nicely soft and colored, but not fried and burnt, throw in your stew meat (I like cubed beef, about half a kilo for a decently sized stew) and let it simmer for a few minutes and add half a glass of red wine, salt and pepper.

- let it cook at low heat for about 15 minutes, add a glass of water and cook for another 30′.

- Now, you should have a nicely colored meat cooking in its own juices and it smells very good. I like to now add some cubed potatoes and cook the whole thing for another 45′. Remember that the longer you cook it, the softer the meat.

- Finally, ten minutes before the whole thing is ready, I add some fesh spinach leaves.

serve as is or with polenta, grits or dark rice on the side.

Enjoy!

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