Melvin supervised while we built a hugelkultur mound at our friend’s family’s property in Southern Maryland yesterday.

Warm and Cozy

We’re working hard outside and resting well inside this week. We helped out a pal at his property this weekend building a hugelkultur mound out of felled trees. Hopefully it will produce delicious blueberries in years to come! We’re gradually still cleaning up the farm from the 2018 season and starting to get excited about 2019. And of course, we’ve been eating very well!

What We’re Eating

Beef Stew

We made a family favorite this past week: beef stew. The sweet carrots and onions perfectly complement the tender beef. We, of course, added a multitude of frozen peas.

Adapted from New York Times

¼ cup all-purpose flour or brown rice flour

¼ teaspoon freshly ground pepper
1 pound beef stewing meat, trimmed and cut into inch cubes
5 teaspoons vegetable oil
2 tablespoons red wine vinegar
1 cup red wine
3 ½ cups beef broth, homemade or low-sodium canned
2 bay leaves
1 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch rounds
2 large baking potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons salt

Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat 3 teaspoons of the oil in a large pot. Add the beef a few pieces at a time; do not overcrowd. Cook, turning the pieces until beef is browned on all sides, about 5 minutes per batch; add more oil as needed between batches.
Remove the beef from the pot and add the vinegar and wine. Cook over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth and bay leaves. Bring to a boil, then reduce to a slow simmer.
Cover and cook, skimming broth from time to time, until the beef is tender, about 1 1/2 hours. Add the onions and carrots and simmer, covered, for 10 minutes. Add the potatoes and simmer until vegetables are tender, about 30 minutes more. Add broth or water if the stew is dry. Season with salt and pepper to taste. Ladle among 4 bowls and serve.

Thanks everyone!

Joanna & Bryan