No Fun This...

Blog Monday 31 March, 2008
Bah humbug! Phone and DSL still down, some screw up huh? So off we go to Issodun to hunt down a few groceries and some potting soil so the seeds can be planted. The countryside is green, green, green. Chezel Benoit looks as sleepy as ever, no psych cases fill the street today as is usual in the summer, too cold I guess, have to smoke elsewhere. It's 10 degrees C, broken skies with clouds from horizon to horizon. Looks like Montana's “Big Sky Country”. In Leader Price we pick up a few groceries and look over each aisle for bargains as this place can deliver them now and again. Then we wander downtown and peer through a couple of shop windows full of old antiques. The shop is closed on Mondays so off we go to LeClerc to hunt down the potting soil. 2 – 50 liter sacks are but 3 Euros, 4.50USD, still a bargain. Then roam back to Lignieres to put it all away and discover the telephone SOUNDS have changed, alas NOT FOR THE BETTER...now Silent where there was a dial tone before, merde'! So Kelly plants the seeds in the new potting soil in her kitchen across the way while I get a beef stew prepped and cooked for tonight's repast. I used Ox tail as the marrow from the bones adds much to the stew, a depth of flavor that can come from few other meats. Here's my recipe:
Lute's Beef Stew:
1.1.5 – 2 lbs chuck roast cubed 1.5” or similar (That's the shanks I've used tonight sans bones)
2.2 medium onions, I like red ones for this dish, coarsely chopped
3.3 – 4 medium carrots, peeled and cut to 2” lengths
4.2 large white potatoes peeled and cut into 2” cubes or approx.
5.2 Tablespoons tomato paste
6.8 oz tomato puree
7.2 slices smoked bacon cut into 2” strips.
8.2 cups chicken or vegetable stock
9.1 Cup red wine.
Cut away the bones from the meat. Saute the bacon for 2 -3 minutes till it releases some of it's fat. Saute the bones separately and allow to cool. Add pieces of beef and brown on all sides. Add onion saute for an additional 2 minutes. Add tomato paste, saute for 2 min then add the tomato puree. Add the vegetable stock and simmer for one hour. Now push out the marrow from the bones into the stewing pot. Add the carrots, potatoes and wine.
Simmer for an additional 1 to 1.5 hrs until the potatoes and carrots are cooked thru and the meat isjust barely falling apart. Serve in bowls with buttered slices of french bread.