Open Snow Thread

Today a little cooler but now in the 50’s. Tomorrow it will start to feel like a typical NYc winter Day. Misery on its way.

Saturday, Dec 5

Day

High: 42°F RealFeel®: 32°F

Colder with rain mixing with snow

View the Hour-by-Hour Forecast

Winds: NNE at 14mph

Wind Gusts: 20 mph

Max UV Index: Low (1)

Thunderstorm Probability: 1%

Amount of Precipitation: 0.53in

Amount of Rain: 0.51in

Amount of Snow: 0.0in

Hours of Precipitation: 10 Hrs

Hours of Rain: 10 Hrs

Hours of Daylight: 9.4 Hrs

Night

Low: 34°F RealFeel®: 26°F

Cold; a little snow ending in the evening followed by clearing

View the Hour-by-Hour Forecast

Winds: NNW at 14mph

Wind Gusts: 21 mph

Min UV Index: N/A

Thunderstorm Probability: 0%

Amount of Precipitation: 0.04in

Amount of Rain: 0.00in

Amount Snow: 0.2in

Hours of Precipitation: 1 Hrs

Hours of Rain: 0 Hrs

Hours of Dark 14.6 Hrs

Just enough to make driving and walking hazardous. Time to make a stew.

Beef Stew with Potatoes and Carrots

For braised beef:

   * 5 pounds boneless beef chuck (not lean), cut into 2-inch pieces

   * 3 tablespoons olive oil

   * 3 carrots, quartered

   * 3 celery ribs, quartered

   * 2 medium onions, quartered

   * 1 head garlic, halved crosswise

   * 3 tablespoons tomato paste

   * 1/3 cup balsamic vinegar

   * 1 (750-ml) bottle dry red wine (about 3 3/4 cups)

   * 2 Turkish bay leaves or 1 California

   * 2 thyme sprigs

   * 3 cups reduced-sodium beef broth

   * 3 cups water

For potatoes and carrots:

   * 2 1/2 pounds small white boiling potatoes

   * 1 1/2 pounds carrots

   * Equipment: a wide 6-to 8-quart heavy pot with a tight-fitting lid

   * Accompaniment: crusty bread

Braise beef:

Preheat oven to 350°F with rack in middle.

Pat beef dry and season with 2 1/2 teaspoons salt and 1 teaspoon pepper.

Heat oil in pot over medium-high heat until it shimmers, then brown meat, without crowding, in 3 batches, turning, about 8 minutes per batch. Transfer to a platter.

Reduce heat to medium, then add carrots, celery, onions, and garlic and cook, stirring occasionally, until well browned, about 12 minutes.

Push vegetables to one side of pot. Add tomato paste to cleared area and cook paste, stirring, 2 minutes, then stir into vegetables.

Add vinegar and cook, stirring, 2 minutes.

Stir in wine, bay leaves, and thyme and boil until wine is reduced by about two thirds, 10 to 12 minutes.

Add broth to pot along with water, beef, and any juices from platter and bring to a simmer. Cover and braise in oven until meat is very tender, about 2 1/2 hours.

Set a large colander in a large bowl. Pour stew into colander. Return pieces of meat to pot, then discard remaining solids. Let cooking liquid stand 10 minutes.

Cook potatoes and carrots:

While beef braises, peel potatoes and cut into 1/2-inch-wide wedges. Slice carrots diagonally (1-inch).

Add potatoes and carrots to stew (make sure they are submerged) and simmer, uncovered, stirring occasionally, until potatoes and carrots are tender, about 40 minutes.

Cooks’ note: Stew improves in flavor if made at least 1 day ahead. Chill (covered once cool) up to 5 days. Reheat, covered, over medium heat or in a 350°F oven.