This post is an exciting one for me. It is my first post written for “recipesfrommolly.com”. After six months of faithful recipe blogging (even though I have been slacking lately), I finally ran out of space on the free wordpress.com site! I am excited to have my own domain name now and tons more space to host pictures. Good news though, any older links (recipesfrommolly.wordpress.com) will still connect back to this new page. I am so happy that that means that I don’t have to redo every. single. stinking. link. from all over the internet. That would be so much work!
When I started this blog, I never thought that it would ever turn into anything. I was sure that I would get bored of it within a few weeks and stop writing. I usually hate writing. I never know what to say. I always critique myself to the point of no return, when it becomes better the just scrap the draft and start over. For whatever reason, I haven’t had that problem with this blog. I never have to think about what I will write. It just flows and writing is always easy. I know that this blog isn’t really full of poignant, thought provoking content but still that is pretty impressive. 50+ posts and not one day where I couldn’t think of something to write!
Over the last six months, I have had a wonderful time learning about the blogging world. Before starting Recipes From Molly, I had never spent much time looking at blogs. I put off starting my own for so long because I thought that you had to be a food photographer or an expert chef to have anyone take you seriously as a blogger (or even as a cook). I am so happy to know that that isn’t the case! I have had the great fortune of meeting a lot of great foodie friends along this journey. I gained a new food world with this blog that I am forever grateful for. Because of this blog, I spend more time thinking about food and making conscious decisions about what to make and eat instead of simply making whatever is easy. Thank you all for making this a wonderful experience! I cannot wait to see what the future for Recipes From Molly holds. Who knows? Maybe one day, I’ll be referencing this post in the Recipes From Molly cookbook!
Thank you all from the bottom of my heart! Happy cooking and here’s to another inspiring six months! ~ Molly
Red Wine Braised Beef
- ¾ lb beef, any cheap cut will do, cut into 1” chunks
- ½ bottle good red wine
- 3 medium potatoes, ½” pieces
- 1 ½ cups carrots, roughly chopped or whole baby carrots
- 1 medium onion, ½” pieces
- 2 cloves garlic, slivered
- 1 small can tomato paste
- 2 tsp chopped rosemary
- ½ cup chopped parsley
- salt and pepper to taste
- Sear the beef with your chosen fat (I use olive oil); season with salt and pepper
- Add red wine, garlic, rosemary and tomato paste, bring to a simmer; cover and allow to simmer for at least 40 minutes (the longer the better)
- Stir in carrots, potatoes, and onion; simmer, covered, for another 30 minutes or until the beef is your desired tenderness
- Stir in most of the parsley, reserve some for garnish; season with salt and pepper to taste
- Serve with crusty bread