Winter just won’t stop. Sure, I know Phil saw his shadow and burrowed back into his comfy bed for a few more weeks, so I shouldn’t expect the crocuses to be peeping their heads above ground, but c’mon.
I’ve been willing to put up with the occasional flurries, the kind that looks pretty coming down but melts as soon as it hits the dirt, grass or pavement. My eye didn’t even twitch much when Dudette was out of school for three days because of a half inch of snow last week. It was, after all, just a half inch.
My irritation is with this new storm that’s brewing around us. Supposedly, our southern air is nice and warm. The northern climes, being ever so willing to share, are sending a good blast of their coldness via strong winds with high gusts. The cold will mix with our warm and, wait for it, snow will fall.
Eight to ten inches of the stuff. While even I see the prettiness in the occasional snow flurry, there’s nothing attractive about eight inches of snow. Nothing. And, if a half inch kept Dudette home for three days, I’m wondering how long she’ll be with me after this one.
Northern friends; thank you oh-so-very-much. I’m gonna need lots of soup.
Southern Living recently sent me a copy of The Official SEC Tailgating Cookbook, which came out in 2012. Even though we’re ACC fans, my love of tailgating food supersedes any loyalty I might have to that conference. I figure as long as I keep the cookbook out of Hubby’s sight, we’ll be ok.
As far as prep for this soup, fifteen minutes barely had time to tick away before I had all the ingredients in the slow cooker, and that included searing the roast, slicing, mincing, and chopping.
I could debate whether this is a stew or soup, but I wouldn’t want to take away from how tasty it is. The onion, garlic, beer, vinegar and Worcestershire definitely do their job in creating a tasty broth.
The soup is tummy-warming and soul-satisfying. It would be a perfect tailgate item on a cold game day, but it also does the job when icy family members come in the house after an afternoon of sledding.
What I’d Do Different Next Time
Dudette was thrown by the beer flavor and I could have done with it being dialed back a little. Because of that, next time I’ll use one bottle of beer and replace the other with 12 ounces of beef broth instead.
- 1 (4-lb.) sirloin tip beef roast
- ½ cup all-purpose flour
- 2 tablespoons canola oil
- 1 medium-size red onion, thinly sliced
- 6 garlic cloves, minced
- 2 large baking potatoes, peeled and diced
- 1 (16-oz.) package baby carrots
- 2 (12-oz.) bottles lager beer*
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons dried parsley flakes
- 1 tablespoon beef bouillon granules
- 1½ to 3 tsp. freshly ground pepper
- 4 bay leaves
- Salt to taste
- Rinse roast, and pat dry. Cut a 1-inch-deep cavity in the shape of an "X" on top of roast. (Do not cut all the way through roast.) Dredge roast in all-purpose flour; shake off excess.
- Cook roast in hot oil in a Dutch oven over medium-high heat 1 to 2 minutes on each side or until lightly browned.
- Place roast in a 6-qt. slow cooker. Stuff cavity with sliced red onion and minced garlic; top roast with potatoes and baby carrots. Pour beer, balsamic vinegar, and Worcestershire sauce into slow cooker. Sprinkle with parsley, bouillon, and ground pepper. Add bay leaves to liquid in slow cooker.
- Cover and cook on LOW 7 to 8 hours or until fork-tender. Shred roast using two forks. Season with salt to taste. Serve in Toasted Bread Bowls, if desired.
So how are you handling this interminable winter? Are there lots of soups and stews in your house? Extra blankets for those really cold nights? I’m glad that we have a good supply of wood this year. I have a feeling that we’ll be using the fireplace a lot over the next few days, if for nothing else, to dry out wet mittens and shoes.