78 | M A C O N M A G A Z I N E F E B R U A R Y / M A R C H 2 0 1 7
F
ew things are as good for the soul as a piping hot bowl of chili or
stew on a chilly winter's day. While we Southerners don't often have
to worry much about sloshing around in thick blankets of snow,
we do still endure the ever-fluctuating thermometer of winter – replete
with our share of bone-chilling days and dark early evenings. No matter
the weather, nothing warms us as a meal of stew or chili. Here are a few
favorites worth trying – they just might become permanent residents of
your recipe collection.
A steaming bowl
that's good for
the soul
Warm your way with these recipes
By Lisa Pritchard Mayfield
RED WINE BEEF STEW
The addition of red wine to
the stew broth creates a richness
that's unequaled, while perfectly
complementing the savory dish.
4 pounds chuck roast, cut into
2-inch pieces
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black
pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil
1/4 cup tomato paste
2 cups dry red wine, such as
pinot noir or syrah
8 cups chicken broth
1 medium yellow onion,
quartered
2 bay leaves
4 sprigs thyme
10 medium carrots (about 2
pounds) peeled and cut into
3-inch pieces
1 1/2 pounds baby white or red
potatoes, halved
