I am on a cross-country skiing kick right now. I just got a set for Christmas. Most people, who I tell that I am going skiing, respond with, “really… where would you do that?”
We head to Arrowhead Golf Club in Wheaton so that ski-less friends or husbands can join in the fun. Charlie, Robbie, Brian, and I all made the trek out this past Sunday. Robbie and I hit the snow as Charlie and Brian scoped out the ski rental. We were about 15 minutes in to our intense and flailing workout when we got the call that there were no more skis left, so Brian and Charlie were going to have an “Irish Sunday” at the bar. Everyone was happy.
As I was skiing on the back fairways everything started to look black and white. I felt like I should have traded in my North Face gear for a long winter skirt and wooden skis. I love those antique pictures of people who lived simple lives but made it look good. I realize that maybe cross-country skiing is somewhat of a lost art, but it works for me. I would have done well in the olden days; I have no car, I eat vegetables that are in season, and I drink tea. I do love my Mac, hot showers and bumming rides off of people so I won’t take the metaphor too far. But I will make some old fashioned food and that leads me to a stew, a one-pot dish with a lot of soul.
Beef Stew with Root Vegetables
2 TBS olive oil
1 ½ pound beef stew cubes
1 ½ medium onions – rough chop
2 large cloves garlic – minced
3 TBS low-sodium tomato paste
4 stalks celery – diced
3 large carrots – rough chop (half coins)
2 parsnips – peeled rough chop
16 oz chickpeas – cooked
1 cup dry red wine
2 cups chicken stock
2 cans tomato sauce/ Italian tomatoes
2 rosemary and thyme sprigs
s and p to taste
Season beef with olive oil, salt and pepper. Heat large Dutch oven over high heat; add meat. Cook for 5-10 minutes until the meat is seared on all sides. Add a tablespoon of olive oil and add onions. Cook for 5 minutes. Add the tomato paste and cook over medium heat for 2 minutes. Add garlic, celery, carrots, and parsnips and chickpeas. Cook for 5 minutes. Add the red wine, chicken stock, tomato sauce, rosemary, thyme and salt and pepper. Place Dutch oven in a 275°- 300° oven. Cook for an hour or until meat and vegetables are tender. Serve over whole-wheat pasta with parmesan.