Some people like the smell of candles. I prefer the house to smell like red wine & beef.
This time last year (probably) we started wasting all of our money on groceries at a wholesaler. In our part of the country, the big one is BJs, though there are Sam’s Club’s and Costco’s not too far away. The beauty of a place like that is that you can stockpile things that it’s good to have in bulk: plastic bags, seasoning and cheese.
Ok, the last one might just be exclusive to our house.
The last time we went, we bought a huge tub of Gorgonzola, but probably didn’t need a container of that size. Really, it was just for topping the Buffalo Chicken Chili I just did. So, in an effort to use it up, along with some heavy whipping cream that was taking up space in the fridge, I put together a Gorgonzola cream sauce, and used it with this one.
This is also a crock pot dish, so get your slow cooker out for this one, and prepare for the house to smell like beef and red wine. Oh man.
1.5 lbs. beef, chopped (for stew)
1 cup red wine
1 cup beef broth
1 tbsp. fresh rosemary
1 tbsp. fresh thyme
1 tbsp. garlic, minced
1 cup mushrooms, sliced
1/2 cup carrots, diced
1/2 cup green onion, sliced
salt and pepper
2 cup heavy cream
2 cup Gorgonzola cheese, cubed
4 tbsp. butter
2 tbsp. flour
Put the beef, mushrooms, garlic and carrots in the crock pot, then pour over the red wine and beef broth. Fold in the herbs, and season. Cook over low for about 7 hours, then remove the beef, shred it and return it to the crock pot while you make the rest of the dish.
In a medium saucepan, make a roux by melting the butter, then combining it with the flour to make a little ball of dough. Add the heavy cream, then bring to a simmer. Slowly stir in the Gorgonzola, and season to taste.
Drain the beef from the crock pot, and remove the herbs, then toss with the cooked pasta. Finish with the Gorgonzola cream sauce, and garnish with green onion.