Oh, it’s getting cold outside. And that means it’s time for stew.

You know, the kind you take your time with and let simmer until you’re ready for dinner — the old-fashioned way.

Here, “Pa” gives us his secrets for making absolutely perfect steak stew.

P.S. Do you like other stuff (like peas in the photo below)? Add them to personalize your own stew!

Recipe courtesy of Cooks.com.

Photo courtesy of Janni402 at Recipezaar.com.

Oh, beautiful, delicious filet mignon. How I’ve missed you. I’ve been cheating on you. Most of my dates lately have been with ribeyes. I’m sorry. Can you forgive me?

When I think of your tender, juicy goodness I get little pangs of regret that I’ve been lured into choosing the rich, hearty taste of the ribeye.

I don’t know why I do it.

Habit?

Fear?

I don’t know.

Maybe it’s the draw of the cowboy, rogueish, bad boy ribeye. You know a girl can’t resist a bad boy.

But when I see photos of you like this I have to ask myself why. Why don’t I choose you lately? You’re so soft. And tender.

Women need that, too, you know. So, if just for now, I choose you, filet.

I choose YOU.

Filet Mignon with Red Onion and Tarragon Relish

Olive oil for the pan

1 large red onion, peeled and thinly sliced

1 tablespoon sugar

1/2 teaspoons salt

1/2 cup red wine, such as Cabernet Sauvignon or Merlot

1 1/2 tablespoons sherry vinegar

1/2 cup coarsely chopped fresh tarragon

Pepper

2 – 4 filets mignon

Salt and Pepper

Olive oil for the pan

For the Relish

Heat the oil in a medium saucepan over medium heat, then add the onion, sugar and salt. Cook until the onion is soft, but not brown, stirring often. This should take about 5 minutes. Add the red wine and allow the liquid to gently simmer until evaporated, stirring often. About 5 – 10 minutes.

Add the vinegar and tarragon, stirring briefly. Season with salt and pepper, then set aside.

For the Steaks

Season both sides of the steaks with salt and pepper. Don’t hold back, do this like you mean it. Heat the oil in the pan over high heat until the oil starts to smoke. Carefully place the steaks in the skillet using tongs, and cook on the first side for about 4-5 minutes. Flip once that side is a deep brown. Continue to cook on the other side until done to your preference. This was about another 3-4 minutes for me (medium rare).

Transfer the steaks to a warm plate and allow to rest for 5 minutes before serving.

To serve, mound the relish on top of each steak and enjoy.

Notes:

* Remember to bring your steaks to room temperature before cooking so that they heat evenly.

Heavenly photo and recipe courtesy of Cooking-Books.blogspot.com.

Ohhhh! Steak infused with an Asian flair. My mouth is watering just thinking of it.

This recipe combines so many things I adore:  steak, garlic, noodles, soy. I might just start writing it love letters. . .

STEAK STIR FRY

Prep and Cook Time: 20 minutes

Yield: Makes 4 servings

Ingredients:

1 beef top sirloin steak (about 1-1/2 pounds)

1 package (8 ounces) dry rice stick noodles

¼ cup dry white wine

¼ cup soy sauce

1 tablespoon plus 1-1/2 teaspoons cornstarch

1 tablespoon sugar

2 teaspoons finely chopped fresh ginger

2 tablespoons vegetable oil

2 teaspoons minced garlic

2 cups sliced mushrooms

2 cups matchstick-size carrot sticks

1 cup green bell pepper strips

½ cup sliced green onions

4 cups fresh spinach leaves, washed and drained

Preparation:

1. Cut beef lengthwise in half, then crosswise into 1/4-inch strips. Set aside. Cook noodles according to package directions. Drain well. Set aside.

2. While noodles are cooking, combine wine, soy sauce, cornstarch, sugar and ginger in medium bowl; whisk to blend. Add beef strips; toss to coat well. Set aside.

3. Heat oil and garlic in large nonstick skillet or wok over high heat. Add mushrooms, carrots, bell peppers and green onions; stir-fry 4 minutes. Transfer vegetables to bowl. Cover; keep warm.

4. Add beef strips and marinade to wok; stir-fry 6 minutes. Return vegetables to skillet; stir until blended.

5. Line serving platter with spinach. Arrange noodles over spinach; top with beef mixture. Serve immediately.

Photo and recipe courtesy of howstuffworks.com.