The Law of Intention and Desire invites you to discover what your true heart desires. When it comes to food and introspection, we can stop and take a moment to seek out what our cravings and hunger pangs are truly about. Sometimes when we crave chocolate in the afternoon it is a craving for a reward after a long day of hard work.
Today I seek to feel fulfillment and when we want to feel fulfilled perhaps we desire hearty and filling meals. So, a rich and thick beef stew comes to my mind. This does not necessarily mean that every time we are bored, sad, or procrastinating, that we should turn to food to fill the void. If you find you desire something that could be fulfilled without food, notice and bring your attention to that. You may find that your cravings start to subside when you bring awareness to what you truly want. And if you are still hungry, try to find a healthy alternative to what you had in mind. Leaner cut of meat, and more vegetables would be a good start.
For me, the winter weather is a good enough excuse to make good old fashioned beef stew. This stew is a classic that draws its richness from red wine.
Beef Stew
Ingredients
1/4 cup plus 1 tablespoon all-purpose flour
2 teaspoons kosher salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
1 (2-pound) boneless chuck roast cut into 1- to 1-1/2-inch cubes
3 tablespoons vegetable oil
1 medium yellow onion, large dice
2 garlic cloves chopped
2 tablespoons tomato paste
1 cup dry red wine
4 cups (1 quart) low-sodium beef broth
2 bay leaves
4 fresh thyme sprigs
3 medium carrots
3 medium celery stalks
4 medium Yukon Gold potatoes (about 1 1/2 pounds)
1 cup frozen peas
Method
Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Place the meat in the flour mixture and toss to coat; set aside.
Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to a large bowl. Repeat with the remaining meat in 2 more batches; set aside.
Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and add the garlic. Cook until softened but not brown about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 minutes.
Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3 minutes.
Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour.
Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife tender, about 1 hour more.
Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed.
