Friday, December 30, 2016

Savoring Stew and Some Last Minute Ideas


https://www.pinterest.com/pin/27936460162871196/
Recipe links from some of my favorite food bloggers in 2016

Kid Friendly New Year's Day Breakfast 
Funfetti Pancakes
Cook's note: A fun easy way to brighten the start of the day with these pancakes. 
Southern Living Best Recipes of 2016
Asparagus Spring Onion Quiche
Two Peas and Their Pod Favorites from 2016
Readers 16 Favorite Recipes  from Gimme Some Oven
Minestrone Tortellini
http://www.gimmesomeoven.com/your-16-favorite-recipes-of-2016/
____________________________________________
Beef and Barley Stew with Roasted Winter Vegetables
Cook's notes:Warm up with comfort food in a bowl. Perfect for your New Year's Weekend. Pair the stew with thick slices of artisan bread. Recipe serves 6-8 and adapted from BHG.
Advance prep makes this recipe assembly go smoothly. 
Did You Know?-that when roasted the natural sugars in vegetables caramelize, creating loads of flavor. 
Ingredients:
  • 1/2 cup flour 
  • 1/4 tsp. each salt and ground black pepper
  • 1-1/2 lbs. boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
  • 4 TB. olive oil or Lemon Olive Oil
  • 1/2 cup chopped sweet onion
  • 3 cloves garlic, minced
  • 1 tsp. each herbes de Provence and dried parsley flakes
  • 3/4 tsp. Saigon cinnamon
  • 1-1/2 cups each diced carrots, celery, baby red or yellow potatoes and butternut squash or sweet potatoes  
  • 1 carton 32 oz. beef broth
  • 1 can 14.5 oz chicken broth
  • 1 cup water 
  • 1 TB. tomato paste
  • 1 tsp. brown sugar 
  • 1/2 cup dry red wine 
  • 1/2 cup regular barley
Directions:
  • Line a rimmed baking sheet with parchment paper and preheat oven to 375 degrees.  
  • Dice onions and garlic set aside.
  • Dice carrots, celery, sweet potatoes or butternut squash and potatoes. Place in a bowl and add in 1-1/2 TB. olive oil, Saigon cinnamon, parsley flakes  and Herbes de Provence. Toss to coat all ingredients. 
  • Spread evenly on a baking sheet. Roast 20-30 minutes until vegetables are al dente. Stir once or twice.   
  • Cube meat and place flour in a zip loc bag with salt and pepper. Add in meat cubes and toss to coat. 
  • Heat soup pot with 1-1/2 TB. olive oil. Add in meat cubes and sear on all sides. Remove and set aside.  
  • To the soup pot add 1 TB. olive oil and saute onions and garlic. Add in tomato paste, water, broth,wine. sugar and bring to a boil.Reduce heat and simmer 30 minutes covered. 
  • Add in roasted vegetables, meat cubes and barley. Cook on low heat 45 minutes uncovered until barley is cooked and stew thickened. If needed add more chicken or beef broth broth.   


No comments:

Post a Comment