This post is mainly going to be about something other than Blue October “Stewed” Beef Stew. Don’t worry, this unforgettably delicious stew, simmered with beer and wine, will be highlighted and the recipe shared, but my thoughts and my heart are with the KC Royals this Blue October.
1985 was a magical year. My husband’s and my son, Micah, was born in July, and the KC Royals won the World Series a few months later. It is almost impossible to believe Micah and George Brett’s World Series ring are both thirty years old! It is truly impossible to believe KC Royals’ fans have waited thirty years for another series win.
Although thirty is a nice round number it isn’t the only reason this needs to be the year for another KC Royals World Series victory. The #1 reason is this. 2015 is the year Micah’s son, Ezra (our grandson), was born into our Royals’ fanatic family. The #2 reason to win is my granddaughter loves this team and wears her Royals’ gear proudly even while living in a city full of red clad Cardinals’ fans. So, you see, the Royals just have to win this year’s World Series. It’s written in the KC Star(s).
I’m afraid to get my hopes up. I’m afraid to fully believe, because so many things can happen, but I just have to believe. I LOVE this team! I love these baseball players! They are the epitome of what a baseball team should be. They play with the enthusiasm of little leaguers, smiling, sliding and hitting while stacking up the runs. Our guys blow huge bubblegum bubbles while running down impossible-to-catch fly balls. They play with class, and it is not uncommon to see them chatting with and even hugging opposing team members. They care for each other like the band of baseball brothers from different mothers (as Salvy Perez says) that they are. The KC Royals are a joy to watch due to their talent, their love of baseball and their love for each other. Like I said, I LOVE this team!
My husband and I watch these games with equal measures of excitement and stress, and the only way I can help is to keep us nourished. During these electrifying Blue October days, I have made two huge pots of Blue October “Stewed” Beef Stew. I wish I could take full credit for this recipe, but I must give credit to Ree Drummond of Pioneer Woman fame. I made some minor adjustments, and I added red wine, in honor of my best and only French friend, Stephane. I know he will be proud. That one special ingredient took this stew from good to the best beef stew I have ever eaten.
Blue October “Stewed” Beef Stew is the perfect comfort food to eat while we watch our KC Royals compete against the Toronto Blue Jays (or, as my 3 year old granddaughter calls them, “those Dirty Birds”) in the ALCS. Hopefully, after that, it will also sustain us during the World Series games.
So, come on guys, bring home that 2015 World Series Flag; the 1985 flag flying at Kauffman Stadium needs a mate. We are cheering for you, we know you can bring home The Crown, but even if things don’t go our way, we love you and will always be grateful for these past two years of fantastic memories.
Thank you! Thank you for your examples of leadership, sportsmanship and character. Thank you for showing the world how professional ballplayers should conduct themselves. Thank you for reminding me how much I love baseball. Thank you for making Kansas City and this precious fan, my granddaughter, proud.
- 3 tablespoons olive oil
- 1 tablespoon butter, unsalted
- 2 pounds stew meat, cubed
- 1 sweet yellow onion, chopped
- 3 cloves garlic, minced
- 1 bottle (12 ounces) beer
- ⅓ cup dry red wine
- 3 cups beef stock, low-sodium
- 2 beef bouillon cubes
- 1 tablespoon Worcestershire Sauce
- 2 tablespoons tomato paste
- 2 bay leaves
- ½ teaspoon Smoked Paprika
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon granulated sugar
- 5 carrots, peeled and rough-chopped
- 6 Yukon Gold potatoes, peeled & cubed
- Garnish: chopped fresh parsley
- Heat oil and butter in a Dutch oven over medium-high heat. Brown half of meat, set aside to a plate and brown the other half. Transfer beef to plate until ready to use.
- Place chopped onions in the pot and cook 2-3 minutes until translucent. Stir and add minced garlic - continue cooking 1 more minute.
- Add all ingredients except carrots and potatoes, cover and simmer 1 hour.
- Remove lid, and simmer for 1 hour more.
- Add carrots and potatoes and continue cooking 30-45 minutes or until stew has thickened and vegetables tender.
- The liquid should be thick (ish). If the stew thickens to much, add additional broth as needed. If it is too thin, add cornstarch (according to package directions) and simmer the stew until sauce has thickened to desired consistency.
- Garnish with chopped parsley and serve with crusty, toasted bread.