French Beef Stew with Red Wine over Mashed Potatoes

What sets this French Beef Stew served over mashed potatoes apart from all the others? The wine – an entire bottle of your favorite wine! (And by that I don’t mean your favorite cooking wine, but the stuff you like to sip by the glassful). The whole house will smell like a winery as the stew simmers on the stove top. When selecting which red wine to use, keep in mind different wines will yield a different flavor – a sweeter red wine will render a sweeter stew, a deep red wine will produce a deep, rich broth. Since this stew relies on an entire bottle of red wine for its broth, make sure it’s one you truly enjoy. If you aren’t a fan of strong red wine flavors (and let me tell you this stew will pack one heck of a wine punch), you can cut back on the wine while adding beef stock to make up the difference. Don’t abandon the wine completely, as it is an important component to the overall flavor of the stew.

Just before serving, be sure to taste the stew and add salt just a pinch more if needed. Remember, the green olives will bring a salty flavor to the finished dish, so tasting at the end is important.

French Beef Stew with Red Wine
2 lb stew beef
Sea Salt, slightly coarse (but only a pinch)
White Pepper (lightly)
1 bottle of your favorite Red Wine
2 sprigs fresh thyme, more for garnish if desired
2 bay leaves
1 Cup Baby Carrots
1 orange, peeled and broken into natural segments
1 medium onion, peeled and sliced into rings
2 or 3 cloves garlic, peeled and sliced
1 6-oz can tomato paste (10 tablespoons if using from a tube)
1/2 cup green olives, optional

Season meat with salt and pepper and set aside. Go lightly with the white pepper, it is a much finer grade than black pepper. You can always add a pinch or two more at the end, but you can never take back too much pepper.

Pour wine into a resealable bag or large marinating container. Add thyme, bay leaves, carrots, orange segments, onion rings and garlic. Mix well. If using a bag (my preferred method only because the bag can lay flat in the refrigerator), give the sealed bag a few good shakes. Place stew meat in same container as your wine marinade and allow to sit in the refrigerator overnight.

When ready to cook, heat olive oil in a large stock pot. Use just enough oil to lightly coat pot to prevent the meat from sticking. Using tongs, remove stew meat from bag and brown in hot oil, turning as needed to brown on all sides. DO NOT strain wine marinade. Pour contents of bag over browned stew meat and bring to a boil. Gently boil for about 5-8 minutes. Lower the heat to a simmer and add tomato paste. Stir well. Cover, and let simmer on low heat for about 2 or 3 hours, until meat is fork-tender.

Add olives (if using) and let stew simmer uncovered for about 15-20 minutes to thicken, creating a rich, flavorful reduced wine “gravy”.

Garlic Mashed Potatoes
8 russet potatoes, peeled and cut into 1/2 inch cubes
salt to taste
8 cloves garlic, pressed
1/2 cup half & half,  warmed

Place cubed potatoes in a large saucepan. Cover with cold water, salt liberally, and bring to a boil over medium heat. Boil potatoes for about 10-15 minutes until they are fork-tender. Keep an eye on the potatoes as they boil to make sure they don’t boil over. If necessary, skim the top of the pot to remove any excessive “foam”.

Drain potatoes, then return to the sauce pan and “dry” them over low heat. Add garlic and warmed half & half. Heat until garlic is fragrant and cream begins to simmer.

Transfer to the large bowl of a standing mixer fitted with a whip. Whip potatoes until completely smooth.

Ladle potatoes into bowls or rimmed plates. Ladle stew over potatoes. Garnish each serving with a sprig of thyme for added color, if desired.

Serve and enjoy. As with most stews, warm French bread is a great addition to lap up all the wonderful juices.

2014 Has Been A Hoot! Thank You One and All

On January 13, 2014 I stared at the glowing, blank page of my laptop. Do I dare? My fingers began to type, as if by magic. Without a clue as to what I was doing, or what would become of it, Rosemarie’s Kitchen was born. By the blogging world standards, it’s not a huge, runaway hit. But then, I didn’t create Rosemarie’s Kitchen to become “famous”. I simply wanted a place to share my recipe collection and perhaps a few memories along the way. I yearned for an outlet beyond Facebook, and blogging, although a little scary, seemed the right fit for me. What I hadn’t anticipated at the start of this journey was that I would discover a more personal view into the world around me. Blogging connects people who might otherwise never meet in an exchange of ideas, customs and traditions – be it faith, family or nationality. The people I have “met” along the way are wonderful – creative, delightful and insightful. I have learned much from them.  Thank you all for this wonderful experience. It’s been a hoot. One that I hope will continue.

Since mine is a cooking blog, as 2014 draws to a close, I thought it would be nice to post a few links to recipes I’ve shared with you this past year. Of all the recipes I’ve shared; these have been the “tops” among readers in their respective categories. Hope you enjoy a second look . . .

***** APPETIZERS *****

The Importance of Sunny Pepperoni Pie

This was an original creation, inspired by Sunny Spinach Pie. I created the Sunny Pepperoni Pie for my dear, sweet brother. I’m glad to see it was well received.

The Deviled Egg You Say!

jan 2013 024

A collection of Deviled Egg Recipes and ideas to inspire you. Sometime I make these just because . . .

Christmas Party Potato Platter with Fresh Dill and Red Caviar

Christmas Potato Platter

Perfect for Christmas Time with their Red and Green thing going on. Gold Caviar could be used at other times of the year, as well as Black Caviar. These are yummy delicious.

Filipino Egg Rolls – Lumpia


Serve as an appetizer, as part of the “main” event for an Asian Inspired meal or on their own – these meat and veggie packed rolls are awesome.



French Beef and Red Wine Stew on Garlic Mashed Potatoes

french beef stew mashed potatoes

This stew is more along the lines of a French Beef Burgundy dish. It fills the kitchen with an intoxicating aroma of wine and the potatoes that accompany this stew are heavenly.

Country Ribs with Golden Eagle Barbecue Sauce

Pork - Country Ribs Golden Eagle Barbecue Sauce

Another “original” recipe from my kitchen to yours, adapted from an old family recipe on Hubby’s side. The peppery-smoked flavor is perfect for summertime barbecued ribs.

Southern “Fried” Oven Chicken – No Lie!!

Fried chicken

This “fried” chicken is cooked in the oven. It’s crispy on the outside, moist and flavorful on the inside. Perfect for Sunday Dinner. We like it with mashed potatoes, corn and fresh-baked buttermilk biscuits. Nothin’ like Southern Cookin’.

Filet Mignon in Red Wine Reduction Sauce with Tarragon-Garlic Butter

Filet Mignon in Red Wine Reduction Sauce with Garlic Butter

All I can say is Oh My Good! The reduction sauce is sensational, the garlic butter an added kiss of flavor. These grilled steaks are beyond delicious. Serve with a baked potato or garlic mashed and a vegetable such as asparagus in a tarragon cream sauce, you’d swear you’re dining at a 5-Star restaurant without the 5-Star price tag.



Smokey Pan Seared Asparagus

Asparagus - pan seared

These smokey, pan-seared asparagus need no sauce. Kiddo wasn’t a fan of asparagus, until he sampled these yummy tips. The flavor is wonderful. I promise!

Haricots verts à l’étouffée (Stewed Green Beans)

Stewed Green Beans

These green beans are “stewed” in a little butter, with garlic and thin slices of shallots. Like all things French, they are beyond delicious.

Filipino Pancit with Chicken, Pork & Shrimp


Another Filipino favorite. Pancit can be a meal all on its own, or the perfect side to just about any Asian/Pacific Island dish. Every family has their own take on Pancit, and this is mine.

Roasted Red Rosemary Potatoes

Roasted - Rosemary Red Blist Potatoes (2)

My all-time favorite to serve with Chicken Marsala or other Italian inspired dishes as well as most American favorites such as roast chicken for Sunday Supper.


***** SWEET ENDINGS *****

Best Pineapple-Up-Side-Down Cake that Ever Came out of a Box


The beauty of Pineapple Up-Side-Down cake is that it is the perfect “finish” for a picnic, great for outdoor entertaining on a warm spring day. Try using a mixture of red and green cherries for a holiday “touch” with your Christmas Ham. It is bursting with flavor, yet moist beyond belief.

Maria Luisa’s Leche Flan


My mom’s Lecha Flan was always in demand at family gatherings. I can’t remember an Easter Table without it. This Spanish Dessert is popular with Filipinos. I’m proud to carry on the tradition.

Fresh Berry Trifle – A colorful Summertime Dessert

Berry Trifle

This dessert is so creamy, so refreshing and oh so pretty. While I made mine with blueberries and strawberries, any mixture of berries would go well. When in season, we like to pick some wild blackberries to add to this summertime treat.

French Vanilla Cake with Blueberry Filling and Fresh Berry Basket

French Vanilla Cake with Blueberry Filling and Fresh Fruit Basket

This yummy, sweet cake is filled with a slightly tart blueberry filling, both complimenting and offsetting the sweetness of the cake and Almond-Butter Cream frosting. This is a cake with the grownups in mind.


As 2014 draws to a close and we turn our attentions to the coming New Year, I leave you now with one more Irish blessing, in honor of my dear, sweet Dad.

May there always be work for your hands to do,
May your purse always hold a coin or two.
May the sun always shine warm on your windowpane,
May a rainbow be certain to follow each rain.
May the hand of a friend always be near you,
And may God fill your heart with gladness to cheer you.