MacKenzie Posted April 14, 2018 Report Share Posted April 14, 2018 (edited) I had a package labelled Beef Short Ribs in the freezer but when I opened it there were no ribs, all meat, bonus. I used that meat to make this stew. It had a ton of black pepper, a whole ounce of ground pepper with 1.75 pounds of beef as well as 1 and 2/3 Cup of a nice Chianti. Took this seared meat shot with my phone as camera was dead at the time. Here it is after about 6 hours in the oven at 250F. Plated. Then I added a little more of that oh so rich sauce. Edited April 14, 2018 by MacKenzie 6 Quote Link to comment Share on other sites More sharing options...
TheNomad Posted April 14, 2018 Report Share Posted April 14, 2018 Yum! Awesome garnish as well. Love me a good stew. I have a weakness for rice. I always eat double portions. 2 Quote Link to comment Share on other sites More sharing options...
BonFire Posted April 14, 2018 Report Share Posted April 14, 2018 I'll bet it tasted as good as it looks 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted April 14, 2018 Report Share Posted April 14, 2018 Lots to ask you about @MacKenzie! The microgreens looking good. No questions there - you've explained how to "make" those, I just need to execute now. What are the round white things - is that rice or something else? Is that a La Chamba pot I see? And how did it all taste?? Oh yes, good looking cook! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Author Report Share Posted April 14, 2018 Thanks. Yes, it is a La Chamba casserole and that was Israeli cous cous under the stew. I really wanted to use a nice creamed potato but it was very late and did not have the time for that. I plan on having a leftover serving of the stew today with creamed potatoes. It maybe be even better the second day. 1 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted April 14, 2018 Report Share Posted April 14, 2018 Mac that looks delicious! Are those homemade pickles? Cous cous is a form of pasta isn’t it? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Author Report Share Posted April 14, 2018 Bruce, you sure know your foods.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted April 14, 2018 Report Share Posted April 14, 2018 Amazing stew, MacKenzie! Nothing better than meat braised in wine! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 14, 2018 Author Report Share Posted April 14, 2018 Peposo with creamed potatoes - the potatoes gave the mouth a little relief from the heat of the stew but it's the heat of the stew that makes you wanting another bite and another.;) 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted April 15, 2018 Report Share Posted April 15, 2018 I'm sure that it was better the second time around! 1 Quote Link to comment Share on other sites More sharing options...
