Shhh. Listen! What do you hear? Is it the dog next door? Is the the neighbor's kids on their trampoline which, as they take flight, is a direct view into the bedroom and/or master bathroom windows? NO? OK...shhh...listen again!
If you said rain on the roof, the ocean keeping time, the robins singing for worms, and/or the Big Guy and Maxer snoring on the couch, you'd be right on all counts.
We had an incredible day yesterday - lots of walks including one on the beach in a soft Oregon rain; a drive to/from Newport for grub and best of all, a painless visit to who will some day be our new Dentist. The kicker is not only is he wonderful, but the staff is amazing, one of whom is a fellow blogger with a fabulous site ...SEE!!!
We've been welcomed and cared for with warmth, humor and professionalism, but don't tell anyone, OK? The last thing we want is for Waldport, Oregon to become too populated.
Now, about dinner. What could possibly be better on a cool rainy night than a stew cooked low and slow in the oven all afternoon, and we're not talking just any old stew either. This one is perfect beach food because it doesn't require a lot of ingredients or prep work but the results are awesome. Give it a try on your next rainy day and I guarantee you won't be disappointed.
Easy Five Hour Beef Stew (adapted from Slicing, Hooking & Cooking, Jackie Eddy)
2 pounds good quality stewing meat (I use chuck)
Flour, black pepper
3 tablespoons vegetable oil
2 large onions, coarsely chopped
3 cloves garlic, minced
3 large carrots, sliced
2 cans golden mushroom soup
1 cup red wine, plus more if needed
1 package dried onion soup mix
Cut meat into 1-1/2 inch cubes. Sprinkle liberally with black pepper. Dredge in flour and sauté in large Dutch oven until well browned. Work in batches so pan isn’t crowded and meat browns well. Remove to a plate and set aside. Add onions and garlic to casserole and cook until onions are softened. Scrape browned bits from bottom as onions cook. Add carrots, mushroom soup, red wine and dried onion soup mix. Return meat to pot and stir well to make sure meat is well coated with liquid. Cover pot and cook in 275 oven for 5 to 6 hours. Check pot after 3 hours to make sure there is enough liquid and add more red wine if needed. Serves 4 to 6. Download Easy 5 Hour Beef Stew