<http://schema.org/articleBody>
" The secret to making carrots that your 3-year-old will gobble with an abandon he usually saves for things chocolate coated? Big pieces, 2-hour braise and season with white wine, rosemary, onion and . . . beef. I made beef stew for dinner last night, and the carrots were the big hit. The stew taunted us all afternoon, smelling rich and meaty; it was a perfect accompaniment to the weather, which was sunny but cool with that faint whiff of burning-wood-smell that says colder weather is coming. The stew wasn&amp;#039;t as popular around here as the roast I made last week, which has invited all kinds of hyperbole, but it was tender and well-seasoned. The recipe was another one from The Art of Simple Food. I had received a galley of this more than a year ago, but it&amp;#039;s as though I&amp;#039;m just now discovering it. Many more things to try. I used about 1\u00BD pounds of stew meat that was cut kind of small, probably 1-in. pieces. Browned those in oil, then took them out, drained off the liquid, and added 2 quartered onions, a couple celery leaves, a stalk of rosemary, a bay leaf, some whole peppercorns, 3 whole cloves (stuck into onion quarters) and 6 carrots that I had peeled and cut into 2-in. pieces. Let that brown a little, then poured in some white wine (maybe 1\u00BD cups?). Stirred and scraped the bottom and let some of the alcohol boil away, then added 2 cups chicken stock, 3 diced tomatoes (the last of our meager crop, sniff) and 6 chopped garlic cloves. Brought all that to a boil, then dropped the heat and let it simmer 1\u00BD hours. Then I threw in a couple cups of fingerling potatoes and cooked it another 45 minutes. The cookbook recommended a mixture of chopped parsley and garlic for the top, and I think that would&amp;#039;ve been wonderful, but we skipped it. Too eager to dig in, and I had forgotten to buy parsley. These are some other recipes I want to try with our remaining stew meat: Beef, Barley and Mushroom Soup Russian Beef and Vegetable Soup Portuguese Beef-Vegetable Soup Has fall arrived in earnest where you are? What does it make you want to eat? \u2014 Kim Walker "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/a43712/how-to-perfectly-cook-carrots-5422/>