I knew that would get your attention!
Did you hear or read about the recent article published by the Associated Press that discussed the relationship between men doing more around the house and having more frequent sex?
According to the report, “American men still don’t pull their weight when it comes to housework and child care, but collectively they’re not the slackers they used to be. The average dad has gradually been getting better about picking himself up off the sofa and pitching in, according to a new report in which a psychologist suggests the payoff for doing more chores could be more sex.”
“”If a guy does housework, it looks to the woman like he really cares about her – he’s not treating her like a servant,” said Coleman, who is affiliated with the Council on Contemporary Families. “And if a woman feels stressed out because the house is a mess and the guy’s sitting on the couch while she’s vacuuming, that’s not going to put her in the mood.”
So, although I’m pretty handy with a vacuum and I do a mean load of laundry, I found myself thinking…wouldn’t it be great if we men could step up to the stove and whip together a tasty and healthy meal for the family every once in a while?
Then I started to think about what types of meals would be best for guy’s with somewhat limited culinary experience to feel comfortable preparing. A meal that wouldn’t require a whole lot of knife skill, wouldn’t require several cooking techniques and one that would satisfy and sustain almost any family.
I came up with an “old faithful” that I love to prepare and always get raves when I serve it.
2 pounds – all-natural, lean flank steak, cut into 1/2″ cubes
1/2 cup – all-purpose flour
1/2 teaspoon – sea salt
1/4 teaspoon – fresh cracked pepper
1 teaspoon – dried thyme
1 teaspoon – Old Bay seasoning
2 tablespoons – organic extra virgin olive oil
1 cup – organic carrots, sliced lengthwise, then cut into 1/4″ slices
1 cup – celery, sliced lengthwise, then cut into 1/4″ slices
1 medium – Spanish (white) onion, finely chopped
4 each – garlic cloves, finely chopped
4 each – large russet potatoes, cleaned and cubed into 1/2″ cubes
2 cups – all-natural beef stock
1 cup – good quality red wine (Zinfandel, Merlot, Cabernet Sauignon)
3 each – bay leaves
12 ounces – fresh button mushrooms, sliced 1/4″ thin
1 loaf – crusty bread (optional)
As Needed – fresh rosemary sprigs (optional)
In a medium sized mixing bowl, combine the flour, sea salt ,cracked pepper, dried thyme and Old Bay and mix thoroughly.
Cube the flank steak and toss into the seasoned flour mixture.
In a medium sized stock pot (ask wife if you don’t know what this is), heat the extra virgin olive oil over medium heat for 1 – 2 minutes. Add the carrots, celery and onion and stirring with a long wooden spoon, make sure to coat the vegetables with the oil and continue to stir the vegetables until the onions become translucent (almost clear – about 3 minutes). Add the garlic and the beef and again stir to coat with the oil. While stirring, continue to cook until the meat begins to brown on all sides, about 4 minutes.
Add the potatoes, beef stock, red wine and bay leaves and allow liquid to come to boil. Reduce heat to simmer (lowest flame), cover the pot with a tight fitting lid and let cook for 45 minutes.
Remove lid, add the mushrooms, stir well to incorporate the mushrooms into the stew (try not to break the mushrooms up). Leave uncovered and allow to cook for 20 minutes more.
Just before serving, adjust seasoning with sea salt and cracked black pepper.
Serve in warmed soup bowls, garnish with fresh Rosemary sprigs and serve along with some nice crusty bread.Â Oh, and don’t forget to njoy the rest of that bottle of wine!!!
***Guys, I guarantee that your family will love this dish…as for the sex? You’ll have to let me know about that one.
Until next time,