Happy Birthday!-Kerala Style Beef Stew

January  19th marks my blog's 3rd birthday. Hard to imagine, because I feel like I have been writing on this thing forever. I actually double-checked to make sure I was right. This is my 175th post in three years!
This recipe is for my sister, Abby. She loves, I mean loves this stew. It is a standard beef stew with a couple of different ingredients, and the result is absolutely delicious.
I don't have a picture. I will get one soon.
I have made a few slight changes, but for the most part it is just like the recipe I read in Bon Appetit. It has coconut milk in it, but don't let that deter you from trying it. My sister and dad and mom don't like coconut AT ALL, but they love this soup. It is a bit sweet and a bit spicy, and so different from your usual beef stew.
My sister liked it so much she asked me to make it on her birthday. And then she asked me for the recipe, so I told her I would post it here.

Beef with Tomato Gravy

On these cool wintery days I find myself craving comfort food. Gravy, mashed potatoes, buttery peas, and homemade desserts. The sort of food that you just can't find when you eat out.
Here is a recipe born out of desire. Just kidding. Well...maybe not. I was in the mood for something a bit like beef stew, but I didn't have the time or ingredients to make beef burgundy. So I took some elements that are usually present, trimmed it down and created another dish. My sister said she likes this better. I am not so sure, but it is up there. This has more tomato flavor, and a thick, rich gravy envelopes the small bits of meat. Some creamy, buttery mashed potatoes make the perfect vehicle for this gravy. And like I said, throw some buttery peas up in there and you have a deliciously comforting dinner in about 35 minutes. Not bad.

Beef with Tomato Gravy

2 Tablespoon bacon grease, plus 4 Tablespoons
1/2 cup chopped onion
1 lb beef stew meat, chopped into small pieces
1/4 cup flour, plus 1/4 cup
1 teaspoon salt
1/2 teaspoon pepper
 1/4 teaspoon espresso powder
1 12 oz can tomato sauce
4 teaspoons beef bouillon
1 Tablespoon Worcestershire sauce
1/8 cup brown sugar
1 cup carrots, thinly sliced
1 sprig thyme (about 4 inches)
Chopped parsley for garnish

Heat 2 Tablespoons bacon grease in a large pot or dutch oven over medium heat with onion. Cook until onion is soft. Combine 1/4 cup flour with salt and pepper. Dredge beef pieces. Drop into hot fat and cook for 4-6 minutes, until browned. Remove with a slotted spoon. Meanwhile, mix tomato sauce, beef bouillon, Worcestershire sauce, and brown sugar with enough water to equal four cups. Heat in the microwave or in a saucepan.
Add 4 Tablespoons bacon grease or butter to pan drippings and melt. Add 1/4 cup flour and 1/4 teaspoon espresso powder, and whisk, cooking until dark brown.
Add heated tomato sauce mixture, whisking until smooth. Add beef, carrots, and thyme. Bring to a boil. Reduce heat to a simmer, cover, and continue cooking for about 20 minutes more.
Serve over mashed potatoes or rice.
Garnish with fresh parsley.

Beef Burgundy, Beef Bourguignonne

I have a confession to make. A very long time ago (ok...maybe it wasn't that long ago) I was reading a cookbook, and I came across a word I didn't know. Mirepoix. I had just learned that haricots verts were fancy french green beans, so, after some careful deductions, I decided mirepoix must be a fancy pea. I thought that for quite some time. Several months probably. I am just glad I wasn't talking to someone who knew the truth. You know, one of those French chef's I know....

Just a random FYI. Mirepoix is a combination of carrots, celery, and onions, for those of you who don't know. What is usually found as the base of stock or soup. Good to know...right?

This recipe is great. Just perfect. It is a delicious stew that is just perfect for these cool days when its nice to have something bubbling away in the oven to keep the house warm. I love serving it with steamed potatoes and fresh bread. If you do not have or do not like mushrooms, just leave them out. I also frequently skip the pearl onions, traditional though they may be.
Happy Fall!

4 Bacon slices, roughly chopped

1 1/2 lbs boneless stew meat
8 oz cremini or shiitake mushrooms, cleaned and quartered
1 medium yellow onion, chopped

1/8 teaspoon freshly ground pepper
3 Tablespoons flour
2 cups red wine, such as burgundy (or use beef broth)
3 cups beef broth
3 Tablespoons tomato paste

fresh rosemary sprig (4 inches long)

1 bay leaf

1 Tablespoon firmly packed dark brown sugar

5 carrots, cut into quarters, then halved

1 cup fresh pearl onion, peeled, or frozen petite whole onions, thawed

chopped fresh flat-leaf parsley for garnishing

Preheat oven to 350 degrees F.

Fry the bacon in an ovenproof heavy bottomed pot or Dutch oven over medium heat until lightly browned and slightly crisp, about 5 minutes. Remove the pot from the heat. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the fat in the pot.

Set the pot over high heat. Add the meat and cook until browned on all sides. Reduce the heat to medium-high and add the mushrooms, onion, and pepper. Cook, stirring constantly with a wooden spoon, until the onion is tender, about 5 minutes. Sprinkle with the flour and cook for 2 to 3 minutes more. Add the wine, broth, tomato paste, rosemary, bay leaf, brown sugar, and bacon. Add salt to taste. Stir, scraping up any browned bits from the bottom of the pot, and bring to a simmer.

Cover the pot and transfer to the oven. Bake for 1 1/2 hours. Remove the pot from the oven and add the carrots and pearl onions. Bake, uncovered, until the carrots and meat are tender, about 30 minutes more. Garnish with chopped parsley and serve.