Red Sauce Fridays #16: Stewed beef roast with whole garlic cloves

Photo courtesy of epicurious and the fabulous Romulo Yanes

Photo courtesy of epicurious and the fabulous Romulo Yanes

Happy new year everyone! Glad to be back after a (somewhat) refreshing break. Around here we have plummeted into full winter mode, albeit with higher temperatures than usual (I’ll take it), and with that comes varying degrees of sickness to battle. With that in mind—that you might be battling your own winter sickies—here’s an incredibly simple dish that will warm you up whenever you serve it. I like it over buttered orzo, but polenta would go nicely too. Once you’ve tried it this way, try tossing it in the crock pot, as I do now—but don’t do that “set it and forget it” thing. Check on it after 4 or 5 hours and turn it off when the beef is perfectly tender.

Visit my friend Jane’s site, too, because she has written about it, quite beautifully here.

 

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