Haute Chews: Winter Comfort

Well, it's that awkward time of year again, when all the shops around you are filling up with blood-tingling new looks for spring. Bold colors and neon hues, nice cool materials. Aaaa spring. 

According to the thermometer though, it is still the dead of the winter (what, more snow). What's a true fashionista to do? The only thing she can do, wait patiently for the temps to achieve the ultimate spring high before savoring the fabulous new spring trends? Who said you need to wait in boredom till then. Indulge on this wintery selection while feasting on winter comfort food! Enjoy!

book: Falling Off the Bone • Sweater mirabella.jp • Metallic Threaded Convertible Gloves, Forever 21
Citizen of Humanity Jean Skinny Jean Delave • Libby Edelman Kendra Shoes •  Céline Handbag

Hearty Beef and Vegetable soup
Adapted from Falling of the bone: Jean Anderson
makes 6 servings

3 Tbs bacon drippings (or vegetable oil)
11/2 pounds boneless beef chuck, trimmed of excess fat and cut in 1-inch cubes
2 lg yellow onions, halved lengthwise and each half sliced 1/4 inch thick
4 medium celery ribs, trimmed and sliced 1/4 inch (included some top)
4 lg garlic cloves, smashed and skins removed
2 lg whole bays leaves (preferably fresh)
1 quart (4 cups) beef, vegetable or chicken broth
1 can (141/2 oz) diced tomatoes, with their liquid
1 cup cold water (about)
1 tsp salt, or to taste
1/2 tsp finely ground black pepper or to taste
4 medium all purpose potatoes, peeled and cut in 1/2 inch cubes
1/2 pound peeled baby carrots
2 cups packaged slaw mix (from super market produce section)
1/4  cup coarsely chopped fresh parsley

Heat drippings in a large heavy Dutch oven over moderate high heat until ripples appear on bottom of the pan, 1 1/2 to 2 minutes. Brown beef in two batches in drippings, allow about 10 min per batch and lifting each to a bowl as it browns. Add onions, celery, garlic, and bay leaves to pot and saute, stirring often, until limp, 6 to 8 min.


Return beef to pot along with any accumulated juices, add broth, tomatoes, water, salt, and pepper, and bring to a boil. Adjust heat so liquid bubbles slowly, cover and simmer 1 1/2 hours. Add potatoes, carrots, slaw mix, and if liquid seems skimpy, add a little more water. Cover and simmer until meat and vegetables are tender, 40 to 50 min. Discard bay leaves, taste for salt and pepper, and adjust as needed.


Mix in parsley, ladle into heated large soup plates, and serve with chunks or crusty country bread.