This is a particularly wonderful stew to concoct for a crock-pot. That way, the stew warms the house with its aroma. To prepare the stew for company, ladle stew into individual oven proof bowls, top with puff pastry and cook until pastry is browned, 12-15 minutes at 400 degrees. Call it stew en croute!

1 Tbs. Butter
1 Tbs. Olive oil
1 medium yellow onion, chopped (See note, page . . . about chopping onions)
1 ½ pounds beef chuck, cubed into 1 ½ inch cubes
2 cloves garlic, pressed
2 Tbs. All purpose flour
1 tsp. Sea salt
1 tsp. Freshly ground pepper
2 cups carrots, peeled and cut into ½ inch dice
5 medium red potatoes, cubed
¼ cup chopped Italian parsley (or 3 Tbs. Dried)
1 Tbs. Dijon mustard
3 Tbs. Ketchup
1 cup red wine
1 ¼ cup beef broth
2 Tbs. balsamic vinegar

In large nonstick skillet, sauté onions over medium heat until caramelized (See note, page … about caramelizing onions) Add beef and brown on all sides. Add garlic, flour, salt and pepper and stir through. Remove from heat. In a large crock- pot or stew pot, add carrots, potatoes, parsley and meat mixture. Combine mustard, ketchup, red wine, broth and vinegar in a small bowl and whisk until well mixed. Pour over stew. Let simmer all day over very low heat. Serves four very hungry people, or an average-sized family.

Conversation starter: Describe a time when you couldn’t let go of something someone did to you (in other words, you stewed about it.) What helped you get over it?