Ode to tri-tip.

I should preface this by saying I fail at grilling. Like, super fail. I've only grilled once and the result was so horrifying I haven't been able to stomach trying again.

But when Fresh & Easy had tri-tip on sale last week for $3/lb, I had to buy some. This was a bit of an experiment for both of us, since Kyle had never grilled a roast before, and I didn't realize he was out of aluminum foil, so there went the red wine idea. The result was still brilliant.

My photography skills haven't improved in my absence. Also, it didn't occur to me
to photograph anything until after I'd chowed down. Oops. 

I rubbed it in sea salt, cracked black pepper, thyme, rosemary, and garlic powder. I added a dash of jalapeno powder as well (which is something I've only found in Arizona - sorry for you out-of-towners). Kyle plopped it on the grill with the gas on super low and let it slow roast for almost an hour.

Absolutely divine. Especially with the Valsacro Rioja Dioro 2005 we paired it with. On sale for $16.99 right now at work. Fantastic bottle.

Now is probably the time to apologize for disappearing for several months as well. Between a death in the family, college happenings, and the ex reappearing in my life, I've been a busy little bee and I either don't cook as often, or I forget to take photos. I plan on being back at least once a week with an update of some kind!

Ciao!

Beef barley mushroom stew!

I love this stuff. This is comfort food for me. It's yummy; it's hearty; and it warms your soul. 

Sometimes I make it with ground beef. It's just as heavenly. 

My mommy bought me a cookbook for Valentine's Day last year. (Isn't she awesome? Who buys their kids cookbooks - or anything for that matter - for V-Day?) I had received a 6.5-qt. slow cooker as a housewarming gift from one of my best friends (I live by myself... Are we starting to see where the nickname Miss Piggy came from?), and had never made anything in it but pot roast. Then I get an awesome care pack from Mom, with the Taste of Home: Casseroles, Slow Cooker, and Soups cookbook. So perfect!

Anyway. It has a recipe for an awesome stew. Basically beef barley stew with a ton of mushrooms. So I put my own spin on it, and now I make it once every two or three weeks or so. Feeling down? Make beef barley mushroom stew. Finals are over? Celebrate with beef barley mushroom stew. It's cold outside? Eat lots of beef barley mushroom stew. You get the picture. So without further ado...

Beef Barley Mushroom Stew!

Adapted from Taste of Home

1 lb. stew meat

evoo, for browning

thyme, to taste

1 yellow or white onion, diced

2 carrots, chopped

2 celery stalks, chopped

2 - 3 cloves garlic, minced
12 - 16 oz. mushrooms, sliced

1 can (14.5-oz) fat-free beef broth

1 can (14.5-oz) reduced fat, low-sodium chicken broth

3/4 c. barley

2 c. water

cracked black pepper, to taste

If your stew meat isn't already in bite-sized chunks, chop it up a little. Brown it on all sides with a little olive oil. I like to toss my thyme in here, so the meat has nice flavor. Remove your beef with a slotted spoon and set it aside. 

Toss in your onion, carrots, celery, garlic, and mushrooms. Cook them all in the meat drippings until softened and the onion is translucent - about 5 - 8 minutes. Add in some more thyme if you'd like. (I always like.)

Dump your beef back in, and add your liquids and barley! Top it all off with a healthy dose of cracked pepper and bring to a boil. Cover, reduce heat to low, and let it simmer for about an hour and a half. 

Don't eat it all at once!