Chunky Beef Stew

I know that I am not going to get any sympathy from northern blog readers, but it’s been darn right cold in San Diego. It’s actually even been raining quite a bit. But to be perfectly honest, I kind of like it. There is something kind of nice about staying in to avoid the cold, wet weather and making the inside of my house warm and comforting. It also gives me a great excuse to break out one of my favorite cookbooks –  The Ski House Cookbook. Yeah I know, 50 degrees outside (it feels colder with the ocean breeze!) isn’t exactly snow ski weather, but it’s as close as I’ll get in San Diego!

This beef stew is a recipe that I have come back to every year since my aunt gave me this cookbook. One thing that sets it apart is the cooking of the vegetables and stew separately but at the same time. This helps to avoid mushy vegetables or having to keep an eye on the clock to add the vegetables at just the right time to cook them without overcooking them. You’re going to want a fork AND a spoon for this stew so you don’t miss any of the chunky vegetables/meat or delicious gravy.