Quick.” “Weeknight.” “Red wine.” These key phrases pulled me into the “Quick Beef Stew with Red Wine and Rosemary,” from the April/May 2018 issue of Fine Cooking. Also, the easy ingredient list and soothing mise en place.

First, bring your butter to room temperature, while you cube your hunk of steak. (I also cooked some barley in the background, for a perfect stew partner.)

No onions to chop (hooray!). Instead, you get to use the lovely, frozen, sweet pearl onions that you defrosted overnight. Just throw them into your Dutch oven, with mushrooms and garlic and red wine and rosemary and beef stock and potatoes and another simple pleasure: frozen mixed vegetables. There’s this extra kick of prepared horseradish and Worcestershire sauce.

I added 2 tsp. salt and 1/2 tsp. black pepper to the stew pot at the end. Smell and taste the rosemary and potatoes. Beef and gravy are winners, when they taste like this. A keeper recipe, for sure.

Rib-Eye Steak (1.2 lbs.) = $23.53
Button Mushrooms (4 oz.) = .72¢
Russet Potatoes (1 lb.) = $1.09

PREP TIME: defrost onions overnight, bring butter to room temp; allow an hour for prep and cooking
TASTE: succulent beef, rosemary and potatoes, thick gravy

Next time, I’ll challenge myself with a recipe stunt: the “Riesling Pâté de Fruit,” from the April 2018 issue of Food & Wine. That’s right, wine jellies made with four ingredients. Come back to my site next week, to see what happens.