[As I write this, the
snow is falling and I’m sitting here in my fuzzy pyjamas with a steaming cup of
tea. I absolutely love how beautiful
snow can be – as long as the scenario in the sentence before this applies.
My husband’s job involves
long wintery days working outside in well below freezing temperatures –
temperatures that I hardly even feel comfortable shoveling the sidewalk in. As a result, when he comes home at the end of
a long, hard workday, the first thing he wants is a bowl of something
warm. In fact, most days when I ask him
what he’d like for dinner that night, he replies with a request of just that -
“something warm”.
Beef stew encompasses
all that is warm and cozy, and is the perfect meal to accompany a cold wintery
day. It holds up as a fancy Sunday night
dinner, and also fairs well as an easy weekday meal. My favorite thing about stew is it’s great
ability to diversify. It can be cooked
on the stove, in the oven, or even the slow cooker.
The meat is the star
of the dish, so as long as you have a decent cut (tenderloin is our favourite),
the rest of the ingredients are variables.
Any root vegetable would go well in a stew - sweet potatoes, turnips and
parsnips frequently make an appearance in my pot as well. The broth can be any combination of beef
drippings, tomato juice, wine, or even beer (the latter being my husband’s
favorite).
Whether you’re
spending a snowy day outside, or bundled up at home, I hope you enjoy “something warm” at the end of your
day.]
Recipe Serves 4
Ingredients
- 1 lb beef of choice
- ¼ cup flour
- 1 tsp each oregano, rosemary, and granulated garlic
- salt &pepper to taste
- 1-2 tsp olive oil
- 3 large potatoes
- 2-3 medium carrots
- 1 medium onion
- 1 L beef broth
- 1 bay leaf
Directions
Chop beef into bite
sized pieces and set aside.
In a medium bowl,
combine flour and spices. Toss beef with flour mixture, being sure to discard
any excess flour.
Pre-heat a large
frying pan over medium heat, and then add olive oil. Cook meat for 5 minutes, or until browned on
each side (the meat doesn’t need to be fully cooked here, the key is just to
lightly brown the outside).
Add chopped carrots,
potatoes, and onions, cooking until onions are slightly translucent.
Add beef broth and
bay leaf and bring to a boil. Reduce
heat and simmer stew for about an hour, until the meat is cooked through and
the base of the stew has thickened.
- Nutritional
Info (per serving) -
Calories
- 361 Fat - 9 Carbs – 32 Protein - 39
Fibre – 3
Enjoy!
Enjoy!
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