Our Soup Saturday Swappers are sharing their favorites stews today. I paired mine with a wonderful French wine......
This month my friend, Colleen of Faith, Hope, Love, and & Luck Survive Despite a Whiskered Accomplice. I love Colleen.....I just wish she had a shorter tag line LOL. Once you get to know her though you will understand. Colleen can get a little long winded at times, going off on tangents and telling great stories. I love starting my day reading her blog because I always smile, sometimes giggle and often full out belly laugh.
Colleen asked us all to make a Comforting Fall Stew for today's event. She asks "What is the rich, creamy stew you turn to when you need a little pick me up?"
I have shared a ton of stews with you over the years. I have shared Irish Stew, Chicken Stew, Pork Stew, Seafood Stew, Pumpkin Stew, Vegetable Stew, Ham Stew, French Stew and Hungarian Stew.
But my very favorite stew. The one I have been making for the last 46 years since I moved out of my parents home. The go to recipe that I make several times a year is this Savory Beef and Pork Stew made in the crockpot.
My recipe barely resembles the original recipe that I found in the first cookbook I ever owned, Better Homes and Garden, received as a Wedding Gift in 1974. I always use my crock pot for this recipe but it can be made in a dutch oven on the stove top or in braised in the oven.
Here are the other stew recipes being shared by our Soup Saturday Swappers today.
Should you be interested in joining us on the third Saturday of each month please leave a comment below that includes a link to your blog so that I can send you an invitation.
As luck would have it, today is also the day that we post with the French Winophiles. This month Jeff of Food Wine Click has invited us to explore the Southern Rhone region, specifically Lirac. You can see his information post here.
Jeff arranged with Nicole from Teuwen Communications to provide some of the bloggers with samples of Lirac in return for our honest, true opinion of this wine in our blog posts this month. I was the lucky recipient of bottles from four different wineries.
Chateau de Montfaucon traditionally had sold fruit to the local wine cooperative but in 1995 they began to bottle under their own label. The estate is comprised of more that 112 acres of vines and their approach to wine making is to preserve the purity and complexity of the terroir (environment) in which it is grown.
I learned all of this from reading a tech sheet sent along with the wines. I also learned that the wine is a blend of five varietals that are all hand harvested. This wine is aged in oak barrels for a year and then bottle aged for an additional 8 months before being released for sale to the public.
Here is what I learned on my own. The wine pours a deep, rich red. I immediately got the feeling of a fall walk in the woods when I swirled and sniffed. I started feeling very good about choosing this bottle to pair with a Comforting Fall Stew.
I took a sip. It was smooth and dry. Frank and I shared a smile, clinked our glasses and sipped again. We dug into the stew and found that, as expected, the wine enhanced the sweetness of the carrots and peas. This savory, comforting stew was made even better with the pairing of a nice wine.
I'm anxious to see what the others paired with and thought of the wines they are sharing today. Lets go take a look. I also want to invite you to join us today at 11 am ET for twitter chat following #Lirac #rhonevalleyvineyards, #liracwines and #winophiles.
Here's a list of great Lirac wine suggestions from our Winophiles
- Michelle from Rockin Red Blog shares Lirac AOC Produces Your New Favorite Wines
- Payal at Keep the Peas shares “Lirac AOC: Hidden in Plain Sight”
- David at Cooking Chat shares "Mushroom Mac and Cheese Casserole with Wine from Lirac"
- Gwen from Wine Predator shares "Discover Lirac's Southern Rhone Palate with the #Winophiles"
- Wendy from A Day in the Life on the Farm shares "Savory Stew paired with Lirac is Luscious"
- Camilla from Culinary Adventures with Camilla shares "Poulet au Citron et Lavande + La Lôyane 2016"
- Jane from Always Ravenous shares "Mediterranean Flavors of Bouillabaisse Paired with Lirac Blanc"
- Jill from L'Occasion shares "Lirac: Five Star Wine And Travel"
- Robin from Crushed Grape Chronicles shares "Lirac - Castles, Keeps, Wolves & Divas in the Southern Rhône"
- Martin from Enofylz shares "A Taste of Lirac - Rhone's Undiscovered Cru"
- Kat from Bacchus Travel and Tours shares "Lirac: The Rhone's Hidden Gem"
- Susannah from Avvinare shares "Lirac Wines- Discovering the Southernmost AOC of the Rhone"
- Liz from What's in That Bottle shares "Lirac: the Rhône Valley’s Secret Right Bank Ringer"
- Rupal from Syrah Queen shares "Discover Lirac - Rhône’s Best Kept Secret"
- Nicole from Somms Table shares "Cooking to the Wine: Clos de Trias Ventoux with Bacon Teriyaki Burger"
- Jeff at Food Wine Click! shares "Lirac: Wine from the Wrong Side of the Tracks"
Here is my recipe for this wonderful stew. I recommend that you seek out a bottle of Lirac to pour with it.
#stew, #beef, #pork, #slowcooker, #crockpot,
Entrees, Soup, Stew, Slow Cooker, Crock Pot,
Yield: 8 servingsPin it
Savory Beef and Pork Stew
Tender chunks of beef and pork slow cooked with root vegetables and peas in a savory tomato base.
1 lb. beef stew meat
1 lb. pork stew meat
1 T. olive oil
1 onion, cut into chunks
2 cloves garlic, minced
3-4 carrots, cut into chunks
2 stalks celery, cut into chunks
1 t. dried oregano
1/2 t. dried thyme
1/2 dried basil
salt and pepper to taste
3 c. vegetable juice
2 T. beef bouillon granules
1 pkg. frozen peas
Heat the olive oil in a large skillet over med high heat. Season the stew meat with salt and pepper. Add to the skillet, in batches, and cook turning occasionally until browned all over.
Remove the meat from the skillet to the crock of a slow cooker. Return the skillet to the heat and pour in the vegetable juice. Sprinkle with the bouillon and bring to a boil, scraping up an y browned bits stuck to the bottom of the pan. Stir in the basil, oregano and thyme.
Put the carrots, celery, onion and garlic in the slow cooker on top of the stew meat. Pour the vegetable juice over all. Place the frozen peas on top. Cover and cook on low heat for 8 hrs.
Recipe adapted from Better Homes and Gardens.
Property of A Day in the Life on the Farm
Created using The Recipes Generator