After a weekend away, we returned hoping for a sunny Columbus Day. We had visions of hiking, choosing a pumpkin amid the fields, or going to the beach for a walk and cooking lobster. However, we awoke to the sounds of pouring rain, thunder, and lightning. After reading a forecast of continual rain and temperatures in the 60s, our previous plans were canceled.  A new schedule of puzzle games for the girls and shooting games for the boys was created.

After conferring with family members, a dinner of beef stew was decided upon. To meet the tastes of all diners, green beans were served on the side as an optional add-in for the stew. Also, seeing that dinner wasn’t chosen nor ingredients bought until after lunch, this meal needed to made on the stove top.

A comfy afternoon of dinner simmering while children played and adults completed projects sounded perfect. When dinnertime arrived, the house was filled with the wonderful smells and warmth of our stew. Plus, a pan of homemade corn bread was taken out of the oven to be served piping hot with butter melting atop each slice. Though our outdoor plans were canceled, this made for a delicious end to our 3-day weekend.

Rainy Day Beef Stew
2 Tb. vegetable oil3 pounds stew beef, fat trimmed1/2 cup flour3 Tb. Kitchen Bouquet 3 cans beef broth 3 bay leaves	4 cloves garlic2 onions, sliced1/2 pound baby carrots1 bunch celery hearts salt and pepper 4 – 5 potatoes frozen green beans or peas
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Heat vegetable oil in a large pot over medium heat. Add beef to pot, season with salt and pepper, and cook until browned. Drain most of the grease from the pot. Add flour, Kitchen Bouquet, beef broth, bay leaves, garlic, and onion. Bring to boiling and allow to simmer for 2 hours, stirring frequently.At the end of 2 hours chop the carrots and celery into 1/2 inch chunks. Add to stew and continue to simmer for 30 minutes. In a medium-sized pot, bring water to a boil. Peel and dice potatoes with a Potato Peeler into 1/2 inch chunks. Place in boiling water and cook until tender but not mushy*.To serve, place a large scoop of potatoes in each diner’s bowl. Add stew to bowl. If desired, add green beans or peas to each dish. Serves 6-8.

*I find that the potatoes cook best separately. When cooked in the stew they tend to become overcooked.

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NapaStyle 3-qt. Stew Pot, TerracottaNapaStyle is the brainchild of Napa Valley-based chef and popular Food Network star, Michael Chiarello. In his specially designed cookware, Michael brings the Napa lifestyle to you and your kitchen by offering quality and durable pieces. This enameled cast iron stew pot brings to mind an old-fashioned cauldron that once hung from hearths: rustic and durable, you can use this to slowly simmer stews in the oven or on the stovetop. The stew stays warm so guests can go back for seconds. This stew pot also makes a terrific serving dish and goes straight from oven to tabletop if you wish! Featured is a 3-qt. stew pot in Terracotta with Mustard interior color and black wire loop handles. Handwash with mild dish soap.