During the winter months (meaning November, December, and January here in Seattle) I get in the mood to slow cook yummy dishes that I dote over lovingly – dishes that bring me through the long winter nights.
But once February rolls around, and the daffodils bloom, and the days are noticeably longer (and warmer), the sunlight calls me to come outside to play. My fading interest in slow cooking is a sure sign that springtime is arriving.
So now that I’m into quick and easy, I wanted to share with you the quickest, easiest beef and root vegetable stew. Ever.
This beef stew took me 10 minutes to prepare. Chop. Chop. Chop. Once the pressure cooker was whooshing away, I was free to bike, play fetch with the dog, sit in the afternoon sun and read, whatever, for the next 40 minutes, only to return to a delicious, savory stew.