Posted by Lauren
Ole-Yo-Hun dinner #2! (Also known as the monthly tradition where Sarah (high school bff) and I join Cindy and Mike for a delicious home-cooked meal and a chance to catch up. Last month we had dutch oven bread, chicken parm, and apple pie!)
Cin has all of her Christmas decorations up! :)
Last month, Sarah suggested beef stew and Cindy d-e-l-i-v-e-r-e-d. WOW.
See the muffin tin in that photo? Do you know what’s inside of them? I guessed popovers, but they’re actually yorkshire puddings! I had no idea that’s what they looked like! According to Wikipedia, a 2008 ruling by the Royal Society of Chemistry states that ‘a yorkshire pudding isn’t a yorkshire pudding if it is less than four inches tall.’ These were definitely tall enough!
We missed having Natalie around tonight; it’s not the same without her. Hurry up and come home for the holidays, girl!
Dinner: side salad, Chicago winter beef stew over rice, glazed carrots, and THREE yorkshire puddings
After dinner, Cin showed us where the beef stew recipe came from: the Jan 2012 InStyle Magazine. I searched on their website for a copy of the recipe for link purposes, but couldn’t find one. This recipe is TOO GOOD not to share, so I’m copying from the clipping directly!
The Never-Ending Chicago Winter Beef Stew - from InStyle Magazine
This insanely delicious one-pot meal infuses beef with layers of exciting flavors: salty fish sauce, tart vinegar, and sweet fruits (including pineapple, which also helps tenderize the meat). While prep time is just 30 minutes, the stew needs to simmer for 4 hours for ideal tenderness, so allow ample time in advance.
3 tbsp vegetable oil
3 lb. beef, cubed chuck
2 medium onions, finely diced
3 cloves garlic, mined
1 pineapple, peeled, cored and diced
1 apple, peeled, cored, and diced
pear, peeled, cored, and diced
1/2 cup red wine
1 quart chicken broth
2 cups apple cider
1 can (16 oz.) diced tomatos
3/4 cup fish sauce
3/4 cup Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp Dijon mustard
1 tbsp sambal paste
Freshly ground black pepper and salt
- Heat 1 tbsp oil over high heat in a large soup pot. Add half of beef to pot and season with 1/4 tsp pepper. Brown meat (5-7 minutes) and remove. Repeat with remaining beef. Remove from pot and set aside.
- Add another tbsp vegetable oil to pot and lower heat to medium. Add onions and garlic and sauté until onion is translucent (about 3 minutes).
- Add pineapple, apple, pear, and wine. Simmer to reduce the liquid by half (about 5-7 minutes).
- Add cooked beef along with chicken broth, cider, tomatoes, fish sauce, Worcestershire sauce, vinegar, mustard, and sambal. Bring to boil, then reduce heat to a simmer.
- Cover and simmer until beef cubes fall apart easily when poked with a fork (a little more than 4 hours).
- Serve immediately or keep warm in a 200 ºF oven for up to 30 minutes. Taste and adjust the seasoning before serving.
There were a lot of complex flavors going on, but they blended beautifully. Highly recommend!
After dinner, Cindy opened up a box of frozen, chocolate-covered bananas/strawberries/mangos for dessert. We enjoyed those over another two hours of conversation, old Christmas card photos, and the funniest letters to Santa written by a much younger Natalie and Mark.
Thanks for another fabulous dinner, Cindy! We already discussed next month’s entree and it’s going to be off the hook (pun intended because it’s FISH!)
Before heading home to Mountain View, I made three stops:
- Mom’s house to pick up a few cocktail dresses and say hello. I’m incredibly excited for this weekend’s holiday soiree at my friend Kimberly’s house in Fresno… I just need to pick a dress. According to her Instagram sneak peeks, it’s going to be dazzling!
- Gym. Did 4 miles instead of the 6 scheduled, but it was late!
- Grocery store to pick up more Nutrigrain bars. I keep my desk at work stocked with them and have been out for dayzzzzz.
And that’s it!
Question: Have you ever had yorkshire pudding before? What about figgy pudding? What is that song about anyways?