Here's one just in from Great Britain - Susie Mouzie's Beef Stew

Yes -- the DuMond Brothers blog has already reached "across the pond" to Europe and found a new follower.

This recipe comes all the way from England, where close friend Susan Mouzon now lives with her amazing family. Read below about her AGA and then realize that a future DuMondezvous should probably take place in Great Britain at Susan's place, if for no other reason than to introduce all of us to the challenge of cooking on an AGA!

2 lbs. diced beef of choice
Flour for dredging
2 Tbsp olive oil
4 cloves garlic, minced
1 large onion, finely chopped
4 large carrots, diced
Green beans (you chose how many) topped and tailed then halved
5 cups beef stock- if not homemade, out of the carton would suffice
1 cup red wine
2 Tbsp balsamic vinegar
2 Tbsp mixed herbs, oregano, basil & thyme work best for this
3 Tbsp tomato paste
Salt and pepper

Dredge beef in flour seasoned with salt & pepper. Set aside. Heat olive oil in a large oven safe casserole pot. (I find that Le Creuset provides a great result.) Brown beef in batches, removing from pot and keeping warm until called for. In beef drippings and bits, add onion and garlic and cook for 2-3 minutes. Add the carrots and cook for a further 3 minutes. Add wine and beef stock and bring to a low boil. Stir in tomato paste until well incorporated. Add balsamic vinegar and herb mixture. Simmer for 5 minutes and check for seasoning. Add salt and pepper accordingly.

Return browned beef to pot and bring mixture to a boil. Cover and place in an oven that has been pre-heated to 350 degrees. Cook for 1½ to 2 hours or until beef is tender. Add green beans and cook for a further 10-15 minutes. Serve over mashed potatoes or if you prefer a one pot meal, dice the potatoes and add to the stew early on to ensure they are tender.

Personal note: I live with my husband and 3 children in a 16th Century farmhouse in rural England. My kitchen came equipped with an AGA (you must look it up) rather than a conventional stove and oven. There are no temperature controls per se, only a dial with 1-5 and a numberless thermometer. An AGA has a boiling and simmering plate on the top and a roasting oven which is maintains a temperature of approximately 475 degrees and a simmering oven that is about 200 degrees. There are methods of manipulating the heat. The most common are using a heat deflecting shield or cooking all day, which guarantees the oven temperature will have decreased. I have had to adapt all of my recipes compiled while living in the USA in order to cook them successfully on the AGA. I love the challenge and invite our friends to visit and join me at the AGA for a gastronomic adventure.