Okay, look, I try not to be that New Yorker (you know, the one who hates on Boston all the time), but it gets hard when you are living in the land of Uggs and American Eagle jeans. Since I came back from Miami/the Bahamas, I haven't been able to get over the cold - which consequently has made me have a not-so-positive attitude towards Boston. So I thought while I make this stew, instead of stewing over all of the things I don't like about Boston, I would make a list of things I do like.
1) It's really pretty. Architecturally, Boston is gorgeous. There is so much history here; it's actually very charming.
2) No more FOMO. Boston doesn't have as much going on. It's kind of freeing to not always have a fear of missing out.
That's pretty much as far as I got. I know, that's a lame list. BUT I am hopeful that this list grows - just as soon as I get used to the cold. In the meantime, get used to me making dishes that will keep me warm.
Yam and Beef Stew
1 Yam, chopped
4 carrots, chopped
1 onion, chopped
4-5 small potatoes, cut into quarters
1 lb stew beef, cubed
4 sage leaves
4 cups chicken or beef stock
2 tbsp tomato paste
Salt and pepper to taste
1) Coat bottom of large pot with olive oil and heat well. Season beef with salt and pepper. Add beef to pot and sear until brown on all sides. You don't want to cook all the way through, just until the meat browns.
2) Take the meat out of the pot and place on a dish on the side. Add in the onions and the carrots to the same pot, season with salt and pepper, and cook until the vegetables brown. About 5 minutes.
3) Add the tomato paste and sage and stir everything together.
4) Add the meat back to the pot along with the yams and the potatoes.
5) At this point, you can add the chicken or beef stock until it covers all of the contents of the pot. Bring everything to a boil and then simmer for about 45mins to an hour until the vegetables are soft.
6) Taste the stew. Add more salt and pepper if needed.