We made it! Walt and I arrived safely in Atlanta late Thursday evening and were completely moved into “The Georgian” by Friday night. It’s been a loooong journey, but a fun one. And Walt and I are still on speaking terms after 2,370 miles (but hey, who’s counting). If we can do that, we can do anything. 

While I finish getting my new kitchen in order, I figure I’ll leave you with a little recap of our culinary journey across America. Walt’s job was driver, and my job was navigator (which I failed at on a number of occasions) as well as food locator (this it turns out, I am very, very good at).

DAY ONE – PHOENIX, ARIZONA

Image via www.stacyssmokehousebbq.com

Stacey’s Smokehouse Barbecue - This hole-in-the-wall joint popped up in a Google search and had the seal of approval from Bon Appetit magazine. Good enough for me. We navigated the U-Haul off the beaten path, and I’m so glad we did. Stacy himself served us up heaping pulled pork sandwiches, dribbled in a tangy red sauce just how I like it. The baked beans and macaroni & cheese were good, but it was the fried okra that grabbed — and kept — our attention. The sweet tea (yep, you heard me right. Sweet tea in Arizona!) was made just right, and the banana pudding was incredible. Stacy, you’ve got my southern stamp of approval!

Stacy’s Smokehouse Barbecue
1650 East Indian School Road
Phoenix, AZ 85016
www.stacyssmokehousebbq.com

DAY TWO – EL PASO, TEXAS

Image via www.pepestamales.net

Pepe’s Tamales – Pepe’s was a Yelp 5-star, and I couldn’t think of anything better than authentic tamales to welcome us into Texas. Tucked into a worn-down strip mall off the I-10, it’s definitely a locals-only kind of place. With only three tamale options, Walt and I ordered 4 of each. Hey, a dozen were only $11.99. At that price, we figured the leftovers would be a perfect afternoon snack. It’s take-out only, so we had a make-shift picnic in the parking lot (very romantic!). The Red Chili Pork tamales were nice, but the Green Chili Chicken tamales were mind blowing. Oh my goodness. I need some right now. 

Pepe’s Tamales
1228 McRae Boulevard
El Paso, TX 79925
www.pepestamales.net

DAY THREE – HOUSTON, TEXAS

Goode Company Barbecue 2 – We couldn’t leave Texas without barbecue, could we? Goode Company Barbecue is a Texas institution, and conveniently located off the Interstate. Although the online reviews were mixed, we decided to go for it. We were a bit weary of the “cafeteria-style” service, and Walt and I both prefer pork over brisket, but I’m always a willing eater. And you know what? Not too shabby. I don’t think brisket will ever rock my world, but washed down with a Saint Arnold Amber Ale (brewed in Houston), I could see how Texan’s could get used to it. The Pecan Pie, however, is a completely different story. Hands down the best I’ve ever had. And guess what? You can order it online!

Goode Company Barbecue 2
8911 Katy Freeway
Houston, TX 77024
www.goodecompany.com

DAY FOUR – NEW ORLEANS, LOUISIANA

Image via www.pdphoto.org

Mother’s Restaurant – This restaurant came highly recommended to me by a few trust-worthy “foodies,” but you know, it just didn’t do it for me. I got a Shrimp Po’ Boy (one of my all time fave N’ Awlins dishes), and it was just plain weak. I ended up picking out the shrimp, ’cause it’s pretty hard to mess up fried shrimp. To give credit where credit is due, the Crawfish Etouffee was stellar, but at over $40 for two people, I’d pass on Mother’s. There’s just too many other worthy places in this tasty city. 

Mother’s Restaurant
401 Poydras
New Orleans, LA 70130
www.mothersrestaurant.net

DAY FIVE – NEW ORLEANS CONTINUED

Image via teaandtopaz.wordpress.com

Cafe Du Monde – Do I even need to elaborate? Fluffy, delicate beignets and perfect cafe au lait. Sigh. And we walked away with two coffee mugs and a crushed penny. Score!

Cafe Du Monde
1039 Decatur Street
New Orleans, LA 70116
www.cafedumonde.com

R & O’s – We saved the best for last! It turns out our new landlord is from New Orleans (and apparently a mighty fine cajun cook). This was his recommendation, and man did he not steer us wrong. It’s a divey little place off the beaten track, and lord they love the Saints. The Spicy Tamales were great, but it was the Roast Beef Po Boy that was worth writing home about. I have no words in my vocabulary to describe its’ amazingness (see, that’s not even a word). And to guild the lily, I secretly ordered the homemade bread pudding while Walt was in the restroom. Hee hee.

R & O’s
216 Hammond Highway
Metairie, LA 70005

AND ON THE SIXTH DAY…

So you might be thinking to yourself, “Man, these people eat too much.” Well, we’ve been thinking the same thing. We need a break. Or maybe just a little lot of exercise. Well, my first order of attack is to load my new fridge with lots fruits and vegetables. I have started researching Atlanta CSA’s, and hope to find some good farmers’ markets soon. If you’re in the Chamblee/Dekalb area, let me know if you have any suggestions. 

Stay tuned for more country cooking soon!!

I’m headed to Georgia. In less than a week. For good. Whoa, buddy. Hence the lack of posting recently. Between packing (done!), house-hunting (done!), finding a job replacement (done!), and finishing up culinary school (done! done! done!), my life has been a little topsy turvey to say the least.

We always knew we would make the move back south eventually. Well, at least I always did. And then Walt came along and “I” turned into “we”.  In the end, it just makes sense. Both of our families are there. SEC football is there. Bourbon is there.  Come to think of it, most of the things we love most are there. It doesn’t hurt that Walt is now gainfully employed.  Me? Not so much.

I will, however, dearly miss Southern California. I have become quite accustomed to perpetual sunshine, a Pacific Coast Highway commute, and a year-round farmers’ market to write books about. I even have a Meyer lemon tree in my backyard.  I mean, come on.  As sad as I am to lose that tree, I’m leaving a lot more than lemons behind, like unforgettable friends, an irreplaceable boss, and a cute little Venice beach bungalow. Okay, I take back that last one. A new house was in order.

Don’t worry about me too much, though. I think our future is looking quite bright. I’ll be exploring the great food city of Atlanta and taking you with me. There will be more southern recipes and stories, this time from the front line. With an infinite supply of resources to tap, from farms to markets, to Mrs. Tina’s recipe collection, I think good things are in store for Dixie Caviar. 

So as Walt and I ride off into the sunset sunrise, I leave you with some heavenly braised short ribs, served atop a pile of creamy grits in honor of my new home. I can’t even begin to explain how amazing this humble dish is. It’s even better the next day, which makes it perfect for entertaining.  Just reheat on medium-low heat in the same dutch oven you cooked it in. Serve with a pile of grits, polenta, or mashed potatoes and you’ve got yourself a party.

BRAISED SHORT RIBS

Adapted from New School of Cooking

Vegetable oil or clarified butter
4 pounds bone-in short ribs
2 medium onions, cut into thin strips (or 1 large)
1 -2 carrots, peeled and diced (depending on size of carrot)
1 -2 ribs celery, diced (depending on size of celery)
1/2 cup balsamic vinegar
1 cup red wine
1 cup pureed tomatoes
2 – 3 cups stock (chicken or veal)
1 cup demiglace (optional)
6-8 sprigs thyme
salt and pepper

Pat meat dry and season well with salt and pepper.

In a large dutch oven, heat oil or butter over high heat. In small batches, brown short ribs on all sides. Remove meat from the pot and set aside. Reduce heat to medium and slowly caramelize the onion in the same pans, adding more oil if necessary. Add carrots and celery and saute, approximately 5 minutes. Add vinegar and reduce by half, turning up the heat if necessary (you want some good bubbling action here). Add tomatoes and wine and reduce by half.

Add stock, demiglace, short ribs, and thyme. Season with salt and pepper. Bring to a boil, then reduce to low heat. Cover and simmer, about 3 hours or until falling off the bone. Remove short ribs. Increase heat and reduce sauce to desired consistency. Season to taste. Yields: 4 – 6 servings

Kitchen tip: If you don’t just happen to have demiglace on hand, or can’t find it in your local market, try my tip for “easy” demiglace. Purchase a container or two of low sodium beef or veal stock (I used Perfect Additions brand from Whole Foods, found in the freezer department). Heat the broth in a sauce pot over medium-high heat. Allow to reduce (bubbling and gurgling away) until it reaches a thick syrup-like consistency. The more you reduce it, the more condensed the flavor. The yield isn’t very much, but even a small amount really takes the flavor of the short ribs (or anything for that matter) to another level.

Just a few days before Christmas, my boss and I went on a whirlwind cookbook-signing tour of Los Angeles. The day ended with a trip to the Original Farmers’ Market at 3rd and Fairfax. We had an incredible lunch at Jimmy Shaw’s Loteria (the enchiladas verdes were revolutionary), but it wasn’t the mole that changed my life. And I’m not even being dramatic here.  

My boss asked if I’d ever had the famous English toffee from Little John’s Candies. “Well I’m more of a fudge girl myself,” I responded. “But I’ll give it a try.” I could tell by the look on her face that I’d been missing out on something good. We pushed our way through the herd, err, line, and I ordered one each of toffee, plain fudge, rocky road fudge, and divinity. Yes, I have a problem. Don’t judge me. But it wasn’t the fudge that had me reeling. The English toffee was oh-my-god amazing! So I turned right back around and bought myself a pound. For a gift, I swear.

After that pound was long gone, I still couldn’t get it off my mind (or my thighs). Over the next few weeks, everywhere I went, I had to have toffee. Miette Bakery at the San Francisco Ferry Plaza and a little chocolate shop on Catalina Island both held there own, but nobody’s compared to Little John’s. 

So what’s a candy-obsessed food blogger to do? Well make it herself, of course. After a few mediocre attempts — which were promptly devoured, I might add — I think I nailed it, folks. This toffee is fantastic!

But in true “Dixie Caviar” style, I had to add my Southern stamp with none other than salted peanuts. What can I say? I may never miss the almonds, or Little John’s again.

SOUTHERN-STYLE ENGLISH TOFFEE

Source: Nealey Dozier

1 cup sugar
3/4 cup heavy cream
1 stick (4 ounces) butter
1/8 teaspoon cream of tartar
2 teaspoons vanilla 
4 ounces good quality milk chocolate, finely chopped
1/2 (heaping) cup salted peanuts, finely chopped

Line a 9 x 13 pan with aluminum foil. Lightly coat with cooking spray.

Heat sugar, cream, butter, and cream of tartar over low heat until sugar is completely dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Bring to a boil and boil for 3 minutes, without stirring. Insert candy thermometer into pan. Stirring constantly, especially around the sides and bottom of the pan, heat until the mixture reaches 300 degrees (but don’t go past!). The syrup will be molasses-colored and thick. Immediately remove from heat and stir in vanilla.

Pour the candy into prepared pan and allow to cool for 3 minutes. Sprinkle the chocolate over the hot toffee. Allow to melt for 1 to 2 minutes, then gently spread it evenly over the candy with an offset spatula. Pour peanuts evenly over the entire surface and gently press to help them adhere. 

Refrigerate until chocolate is set, approximately one hour. Break toffee into pieces. YIELDS: 1 ~ 1 & 1/2 pounds

SWEET POTATO AND CHEDDAR BREAD PUDDING

Adapted from Bon Appetit, November 2009

2 pounds sweet potatoes or yams, peeled and cut into 1-inch cubes
4 tablespoons olive oil, divided
7 eggs
2 1/2 cups half-and-half or milk, or mix of both
6 tablespoons dry white wine
2 teaspoons dijon mustard
1 day old baguette, torn into chunks
1 cup shallots, chopped (3 – 4 large)
2 bunches greens (kale, swiss chard, collards, etc), ribs removed and roughly chopped
8 ounces sharp cheddar cheese, grated
Kosher salt and pepper, to taste

Two years ago, my whole world revolved around the supermarket. Vegetables knew no season, I didn’t think twice about cooking food from a can, and ground beef and rotisserie chicken were a way of life. But very slowly, new doors have opened and a stream of light has come pouring in.

I experienced my first trip to a farmers’ market, and what a revelation it was. Sugary sweet strawberries tasted like nothing I’d ever encountered. Fifteen different varieties of citrus, each with its own unique flavor and color, eagerly called out my name. And the meat. Let me just tell you, a fresh farmers’ market chicken roasted with just a pat of butter and a sprinkle of salt will change your life.

I’ve learned what’s in season when: why asparagus should be revered in the first months of spring, and left to its’ own devices during all other months. How delicious a tomato can truly be when you’ve forgone watery grocery store tomatoes and waited patiently through the winter months to taste a just-plucked heirloom. Why paying a little more to a farmer for his one-of-kind Blenheim apricots will always win out over  paying a little less to a corporate giant for crap.

All this being said, I am just at the beginning of this culinary journey. Convenience often wins out after a long day at work, which means Ralph’s is often the quickest way to dinner. And that can of cream of mushroom in my famous Mexican lasagna is, quite frankly, irreplaceable. And sometimes, just sometimes, I can’t resist a southern-style chicken sandwich and french fries from McDonalds. And that’s okay.

Every day, every meal is about choices: choices that are not always black or white, right or wrong. But here’s the thing — it should be about making a better choice, when possible. So now I give you my culinary resolutions of 2010. Here’s hoping to a delicious year!

• Love my farmers. I’m going to make the extra effort on Wednesday, Friday, and Saturday mornings to hit up the local markets in my area; get to know the farmers personally; and put my money where my mouth is.
• Eat less meat. But when I do, it will be high-quality, sustainable, free-range meats from reliable vendors. And while this may cost a little more up front, I’ll be saving in the end.
• No more processed foods, sodas, and fast-food. Bye bye high-fructose corn syrup, hello healthy heart!
• Grow something green. I don’t exactly have a green thumb, so I’m going to start small. Perhaps some herbs in the windowsill. (Walt, I’ll need your help on this…)
• Crazy kitchen projects. I look forward to my first endeavors in bread baking, cheese-making, and lots more canning and preserving.
• And lastly, making Dixie Caviar the best it can be. I can’t wait to share more Southern recipes from my kitchen, but I want to share more of your recipes, too. Send over your family favorites and the stories behind them. Let’s help DC grow!

Introducing Mr. Jack Choate of St. Simon’s Island via Augusta, Georgia

Being roommates with an aspiring chef, and a good one at that, really pays off.  So when she asked me to do a Christmas season guest post, not only did I owe her for all those fantastic meals, but I felt like it was my duty to the good “celebrating” people of the interweb.  So here goes….

I also grew up in the South, and I remember that there always seemed to be some sort of beverage around all the major social occasions.  Christmas of course, was no exception.  I can’t tell you exactly when it came to occur, but every year once school was out for Christmas there were always two milk jugs in the fridge – one had milk for my Cocoa Krispies and one, with a more yellowish color, I wasn’t allowed to touch.  As I got older, I learned this was my mom’s famous eggnog and once I went off to college, it became MY famous eggnog.

I’m sure you have friends, who say, “Eggnog – GROSS!” I know I certainly do.  Whenever I heard that, I always thought back to those thank you notes that Santa Claus would leave especially noting how good the ‘nog was and I wondered what the difference was.  Finally, I’d had enough, and got my Mom to give me the recipe.  I quickly learned the difference – it is not for the faint of heart and will definitely put some hair on your chest.

I’ve been making it and sharing it for the past 10 years, and once I crack that first egg and smell that first drop of brandy, I know its Christmas.

CHOATE FAMILY EGGNOG

Source: Jack Choate

12 eggs separated – yokes in a mixing bowl for the Nog, whites in a separate container to be used for topping
1 pound powdered sugar
1 pint brandy
½ pint white rum
½ pint peach brandy
6 cups whole milk
2 cups of heavy cream

Mix the 12 yokes with the powdered sugar until you have a nice liquidy-paste – make sure to scrape the bottom of the mixing bowl with a spatula to make sure you get all of the powdered sugar and egg mixed together.  Slowly add in the brandy, rum, and peach brandy.  (This year for the first time, I combined all the liquor into one container beforehand and then poured them all in together, which was more efficient and didn’t adversely affect the taste.)

Let this mix together for a good two minutes or so and then slowly mix in the milk and the cream one after the other.  If you have a Kitchen-Aid mixer this will fill up just an inch below the rim, so don’t worry.  I let the mixture sit there and mix for about 5 minutes and then pour into a standard Gallon jug for refrigeration – it makes just under a gallon.  Chill.

To serve, whip the egg whites and dallop on top. Garnish with freshly-grated nutmeg and enjoy!

Dixie Caviar note: this eggnog is truly the tastiest I’ve ever had. The peach brandy is a great little “secret” touch. Thanks for sharing, Jack, and I look forward to enjoying this for many holiday seasons to come!

In the Dozier house, tomato soup has always come from the can.  My dad used to slurp it down with a side of saltines on a fairly regular basis. Me, I ran far far away from the stuff.

I thought my Campbell’s days were over once I fled Alabama; turns out, not even close. Walt lives and breathes for the processed kind, and I’m not going to lie, I dabble in the neon goodness every now-and-then, too. 

It was a revelation a few Christmas’s ago when I discovered that tomato soup could actually be — shock, gasp, screech – homemade. (I’ve come a long way in the kitchen, can you tell?). The day my sister served that sweet, tangy, tomato-ey pot of goodness should be marked as some sort of culinary milestone in my life. I mean, homemade soup. Who knew.

A few years have passed since that fateful day, and many, many pots of soup have been made in this dixie kitchen. Here, my tomato soup builds on layers of flavors: carrots, onions, and garlic provide the aromatics, tomato paste ups the “tomato” anti, brown sugar mellows the acidity, and a splash of cream gives just the right silky mouth-feel. If you’re feeling wild and crazy, a shot of sherry rounds it all out. 

Serve this with an ooey-gooey grilled cheese and you’ve got yourself a night. 

CREAMY TOMATO SOUP

Source: Nealey Dozier

1 tablespoon butter
1 onion, chopped
1 carrot, peeled and chopped
2 cloves garlic, minced
1 tablespoon flour
1 tablespoon tomato paste
2 (28 ounce) cans plum tomatoes, preferably San Marzano
1 cup chicken broth
2 tablespoons brown sugar
1 tablespoon sherry (optional)
salt and white pepper, to taste 
Crème fraîche, for garnish
fresh herbs, finely chopped, for garnish

Heat butter in a large dutch oven over medium heat. Add onions and carrots and sweat, 5 – 7 minutes. Add garlic and sauté for an additional 30 seconds. Add flour and tomato paste and mix until well-incorporated; saute about 1 minute (long enough to cook out the raw flour taste).

Add tomatoes with their juices, chicken broth, and salt. Bring to a boil. Reduce heat and simmer, approximately 30 minutes. Puree soup using an immersion blender and strain through a fine-mesh sieve (skip this step if you like a thicker soup). Return pot to medium-low heat. Add brown sugar and sherry. Season liberally with salt and white pepper. 

Serve with a dallop of crème fraîche and freshly chopped herbs.

Kitchen tip: Have you discovered crème fraîche? If not, you should. It’s a cultured cream, similar to sour cream but a bit milder. Most importantly, it’s delicious. It’s becoming more readily available at grocery stores everywhere, but it isn’t exactly cheap. The good news — it is so very easy to make at home! Check out the recipe from my friend Christine over at Literary Appetite.

I often find myself a source of contradictions. A good example of this is the lovely pralines you see in the picture above — sugary, buttery, nutty clusters of heaven. Let me explain. After six days of gluttony (fish tacos, lobsters, fried green tomatoes, barbecue, and, of course THE turkey dinner) in Alabama this past Thanksgiving, I decided a “post holiday detox” was in order. Not the crazy Hollywood cookie diet, or the “lemonade” diet, but just good ol’ healthy eating — fruits, veggies, lean protein, and lots of water. 

So what do I go and do in the middle of my health kick? You’re looking at it. And let me tell you, these little sexy’s don’t fit into any diet approved by the FDA. Well except for the fact that they are so deliciously sweet you might actually practice, god forbid, portion control. By a small miracle, I managed to pass most of them out before I ruined my teeth, but I can’t say the same for Walt. 

These pralines make the perfect holiday hostess gift, tucked snugly into individual cellophane wrappers tied with rustic twine, or piled high in a cute vintage tin. Just be prepared for praise, worship, and total adoration upon receipt. Not that that’s such a bad thing…

MARY COOPER’S PRALINES

Source: Ham Biscuits, Hostess Gowns, and Other Southern Specialties by Julia Reed

1 cup firmly packed dark brown sugar
1 cup granulated sugar
1/2 cup evaporated milk
1 cup pecan halves or pieces
2 tablespoons butter
1 1/2 teaspoons vanilla extract

In a deep, heavy 2-quart saucepan, combine the brown sugar, granulated sugar, and milk, and cook over medium heat, stirring constantly until the sugars melt. Cook, stirring frequently to keep the mixture from bubbling over, until a candy thermometer reads 228 degrees. Add the pecans and butter and stir until the butter melts. Continue cooking until the thermometer reaches 232 degrees. Remove from the heat and stir in the vanilla extract. Allow to cool, stirring occasionally, until the mixture loses some of its gloss (about 10 minutes).

Using a tablespoon, spoon the praline mixture onto parchment paper, forming thin patties. Let cool at least a half hour before serving or packaging. YIELDS: approximately 18 – 20 pralines.

Whether you’re headed to a holiday potluck and need a picture-perfect appetizer, or you just want something more interesting than a predictable cheese spread, look no further. 

This tempting dip is The One. Not only will it hold its own among the finest Thanksgiving entrees and desserts, it goes double-duty by fending off all the kitchen-grazing vultures who usually lurk around the mashed potatoes (you know who you are…)

The fresh collard greens in this dish offer a more interesting flavor and texture than their over-used sibling know as spinach, and the subtle heat of the red pepper flakes keeps it from being boring. Served in an over-stuffed sour dough bread bowl, can an appetizer get much better?

I think not. 

COLLARD GREEN DIP WITH BACON CRUMBLES

Source: Adapted from Southern Living

1 tablespoon olive oil
2 bunches fresh collard greens, rinsed and chopped
5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
12 ounces cream cheese, cut into pieces
1 (8-oz.) container sour cream
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup freshly grated Parmesan, divided

Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.

Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

Sauté onions in hot drippings until tender, about 4 – 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips. YIELDS: 4 cups

Kitchen tip: I don’t drink white wine very often, so I find it helpful to have the small “picnic packs” of Chardonnay on hand (4 bottles per pack), that way I always have fresh bottle on hand. They don’t cost much or take up very much space. Win-win for everyone!

I’ll be the first to admit I love the autumn time change. It always takes some getting used to on my part, especially when I’m driving home from work and it feels like it’s past midnight. But I love looking at the clock at 7 PM and knowing I have a long, lazy evening ahead of me. Usually this involves the couch, a down comforter, and a Netflix (and Walt and Goose, of course!). So what’s for dinner?

What better comfort food to enjoy on these crisp November evenings than a big pot of savory beef stew. I planned ahead and made this on a Sunday night; it simmered away  in the oven while we finished up leftovers in the fridge. The great thing about this dish is that it tastes even better the next day, so after a long Monday at work, it was the perfect meal to come home to. Just reheat on the stove.  Serve with mashed potatoes, white rice, or crusty bread, so long as you have something to sop up all those delicious juices.

And since I’m only cooking for two, we had tasty leftovers to get us through the week. Brown bagging doesn’t get much better than this!

BEEF STEW

Source: America’s Test Kitchen

1 (3 pound) boneless beef chuck roast, trimmed and cut into 1 1/2 inch cubes
3 tablespoons vegetable oil
2 onions, minced
1 tablespoon tomato paste
2 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup dry red wine
2 cups low-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 bay leaves
1 1/2 pounds red potatoes (5 medium), scrubbed and cut into 1 1/2 inch chunks
4 carrots, peeled and and sliced thin

Adjust oven rack to the lower middle position and heat the oven to 300 degrees.

Dry the beef with paper towels, then season with salt and pepper. Heat 1 tablespoon oil in a large dutch oven over medium-high heat until just smoking. Brown the meat in batches (in order to not overcrowd the pan), and transfer to a plate. 

Add 1 tablespoon oil to the empty pot and lower to medium heat. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste and garlic and cook for 30 seconds. Slowly stir in the wine, scraping up any (delicious) browned bits. Stir in the broth, thyme, bay leaves, a large pinch of salt, and browned beef along with any accumulated juices. Bring to a simmer, cover, and transfer the pot to the oven. Cook for an hour. 

Stir  in the potatoes and carrots. Cover and continue to cook in the oven until beef is tender, about 1 hour. 

Remove the pot from the oven and discard the bay leaves. Season liberally with salt and pepper. YIELDS: 6-8 servings