What a great week this has been! I was published in Resource Magazine’s Fall 2014 edition in an article that my friend, Skip Cohen, wrote about me. If you get a chance to read that edition you might enjoy it. The theme for the Fall 2014 edition is food photography. In addition to working on that article, I have been building up my lifestyle portfolio and shooting regularly. I am really grateful that I get to spend time doing something that I love; photography.
I don’t know about you, but another thing that makes me happy is cooking up some comfort food on a cold day. Sometimes I am like a big old bear. As soon as the weather turns cold, I a find myself craving old favourites like stew, chili, or homemade pasta. You would think I am preparing for a long winter of hibernation. With the skating season just beginning I will not be hibernating, but out getting my exercise doing something else that I love. Life is good!
While you are out and about preparing for the holidays, take some time to stop and enjoy a meal with your loved ones. We all get so busy that we lose sight of those around us but those simple times together are the moments that they will remember for years to come.
Slow Cooker Beef Stew
Makes 6 servings
1/4 tsp. salt
1/2 tsp. pepper
3 yellow waxy potatoes, peeled and cubed
2 large sweet potato, peeled and cubed
2 carrots, chopped into 1/2 inch chunks
2 parsnips, chopped into 1/2 inch chunks
1 onion, chopped
3 cloves garlic, minced
2 cups sliced mushrooms
3 sprigs fresh thyme
1 bay leaf
3 cups beef broth
1/2 cup dry red wine
2 tbsp. tomato paste
1 tsp. Worchestershire sauce
1/4 cup all-purpose flour
Season the beef with salt and pepper. Place in slow cooker. Add the Potatoes, sweet potatoes, carrots, parsnips, onion, garlic, mushrooms, thyme and bay leaf.
Whisk together the beef broth, wine, tomato paste and Worchestershire sauce. Stir the wet mixture into the slow cooker.
Cover and cook on low for 9-10 hours, until beef is tender and vegetables are cooked through. Skim off fat.
Whisk flour in 1/4 cup water until smooth, stir into the slow cooker. Turn the heat to high, cover and cook until the sauce has thickened, about 20-30 minutes.
Remove Bay leaf and thyme sprigs and serve.