Goodly evening all...

With Halloween only days away at the end of October and the first three weeks in November is local deer hunting, winter (21st or 22nd of December) is fast approaching.

There was frost on the cars and roofs of the buildings this morning, not many boats in the marina either.

It is still dark at 07:00 hrs and it was minus five (5) Celsius.

Tonight it will be minus seven (7) Celsius.

We seldom eat a stew during the summer but after the first Autumn/Fall Frost out comes the old girls stew pot or slow cooker.

She has it in the slow cooker where it will remain overnight.

Just like a helicopter, a million parts all flying in unison looking for a place to have an accident, her stews are chuck full of just about every vegetable one can think of just waiting to be eaten.

This one has:
-cubed beef
-onions
-turnip
-parsnips
-carrots
-potatoes
-celery
-bay leaf, rosemary, garlic, sea salt, black peppercorns
-beef stock

Tomorrow we will taste our first Autumn Stew with a French Stick and cold salted butter... 

But you know what?

A good stew always tastes better the second day...

Flying Trucker wrote on Oct 27^th, 2011 at 7:54pm:


I totally agree, Doug ! 

I love a good stew Doug, especially venison.

And my taste for chili has been rampant this week. I've had a bowl of chili twice and chili burgers once already and am thinking about having chili again for lunch.

Thanks for the replies folks...

Sounds delicious!    Puts me in the mood for lamb stew.

Webb wrote on Oct 29^th, 2011 at 10:32pm:

I think your last comment says it all!
It looks like barf in a bowl.

WOAH! Am I the only one who pours a beer in the stew? I didn't see it mentioned above.

Hi folks...

I use wine and usually home made wine as we used to do quite a few different types such as:
-dandelion
-apple "several different types"
-raspberry
-strawberry
-blueberry
-blackberry
-red and black currant
-gooseberry
-several grape types

And we also turned many of the above into jams and jellies.

As for Beer we made about a dozen different types along with getting several crocks (An earthen jar made of baked clay) of Corn Liquor from the neighbours farms and several different Ciders...

Now our eldest son and family carry on the tradition along with their brothers and sisters in various parts of the country.
It makes for some very interesting drinks which are added to the cook book we put out just for the family and produced every two years at a camp out family reunion.
Each individual family adds a recipe a year prior to the reunion which give time to put it all together...

Now you mentioned beer in the stew...
Myself I braise beef in beer before it goes into the stew, that is the only beer that goes into my beef stew.

I will use wine in something else but not my beef stew.

The old girl has her own way of doing things when cooking and between the two of us we can muster up a pretty good meal especially when it come to wild game...