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Don't Stew Over What To Serve; Keep It Casual

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The Tampa Tribune

Published: January 9, 2008

When temperatures dip, it's an excuse for girls' soup night, a casual, impromptu party to swap stories and enjoy a diva-licious bowl of comfort.

Soup night is easy. You make one or two different soups the day before, then add a simple green salad, crusty bread and wine to accompany.

This rich, lusty concoction gets its secret wow factor from demiglace, but don't fret if it's not in your fridge; your guests won't miss it. You can buy demiglace at Williams-Sonoma and other gourmet stores or order online.

Keep things simple with disposable bowls, napkins and flatware. Forget a formal table; let the girls congregate wherever they choose - that's part of the fun. Relax, pour yourself a glass of wine, and be a guest at your own party.

BELOVED BEEF STEW WITH DIJON MUSTARD AND HERBES DE PROVENCE
1 cup all-purpose flour

Coarse salt and cracked black pepper to taste

1 teaspoon each: paprika and ground cumin
2 pounds beef stew meat, cut into chunks

4 tablespoons extra-virgin olive oil

1 large onion, chopped

5 carrots, peeled and cut into 1-inch rounds

3 large baking potatoes, peeled and chopped

2 cups white wine

4 cups beef stock

3 tablespoons herbes de Provence
3 tablespoons Dijon mustard
2 bay leaves

3 tablespoons each: minced fresh parsley and unsalted butter

2 tablespoons prepared demiglace (available at gourmet grocery stores)

Combine flour, salt, pepper, paprika and cumin. Dredge beef in seasoned flour; shake off excess.

Over medium-high heat, add oil to skillet or Dutch oven large enough to hold ingredients. Sear meat until nicely browned. You might need to do this in batches because the beef will merely steam if overcrowded. When browned, remove it from the pan and set aside.

In the same pan, add the onion and saute until soft. Add carrots, potatoes, wine, stock, herbes de Provence, mustard and bay leaves. Stir in browned meat. Bring to a simmer and cook, covered, 1 1/2 hours, stirring occasionally.

Remove lid and simmer 45 minutes more or until sauce is thickened. Remove bay leaves, then taste and adjust seasoning if necessary. Just before serving, add parsley, butter and demiglace, stirring well. Makes 10 servings.

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