Simple Beef Stew

 

I have made an oven beef stew to which I stand by and that is my go to recipe even with its three hour cooking time however this stovetop recipe just may curb that. A satisfying, simple and abundantly delicious meal that is hearty and rustic. And if you are feeling a bit adventurous, you may substitute the potatoes for sweet potatoes and pop in a few plump cherry tomatoes for added richness. 

Simple Beef Stew

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Serves 6 - 8

3 tablespoons olive oil, divided

2 medium yellow onions, diced

5 large carrots, peeled and cut into rustic chunks

1 pound small Yukon gold potatoes 

5 - 8 cloves of garlic, peeled and minced

2 1/2 teaspoons salt, divided

1 1/2 teaspoons freshly ground black pepper, divided

4 pounds beef sirloin tips, cut into 1 - inch pieces

1/4 cup unbleached all purpose flour, divided

2 tablespoons Worcestershire sauce

2 cups beef broth

2 cups water

2 bay leaves

1 - 2 teaspoon dried thyme

Heat a large Dutch oven or stock pot with 2 tablespoons of the olive oil over medium heat. Add the onions and carrots to the pot and cook for 5 to 7 minutes. Next, add the potatoes and garlic and continue to cook all of the vegetables for 10 minutes more, season with 1/2 teaspoon salt and 1/2 teaspoon pepper.

Next add the last bit of the oil and let it heat up a bit. While the pan heats up, season the beef with the remaining salt, pepper, and 2 tablespoons of the flour and shake off any excess. Place the meat into the hot pan and sear it quickly for about 1 to 2 minutes, then sprinkle the remaining flour over the meat and veggies and mix well while cooking for an additional 1 minute.

Add the Worcestershire sauce and beef broth to the pot and scrape the bottom of the pot to loosen any bits from the bottom. Add the water, bay leaves and dried thyme and bring the stew up to a boil. Once boiling, turn the heat down and simmer for 10 minutes until the vegetables are, when pierced with a fork, tender. Taste the stew for seasoning and adjust as necessary. Ladle portions in smaller bowls and serve warm with a buttery Scotch Bap bun or thick slices of crusty bread.

 

Beef Mushroom Stew

 

If you love mushrooms then you will most definitely be delighted with this hearty beef and mushroom stew. It's rich with an earthy and robust flavour that is simply irresistible. And although the recipe calls for button mushrooms, you can certainly try a combination of crimini and shiitake mushrooms for a slightly different flavour. Either way, served with a nice bit of rustic bread to soak up the juicy broth, I highly recommend.  

Beef and Mushroom Stew

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Serves 6 - 8 

2 tablespoons butter

1 tablespoon olive oil

1 pound boneless beef chuck, cubed

2 teaspoons salt, divided

1 teaspoon black pepper, divided

5 cloves garlic, peeled and minced

1 large yellow onion, chopped

16 ounces mushrooms, quartered

2 tablespoon tomato paste

2 tablespoons flour

2 teaspoon Herbs de Provence

1/2 teaspoon thyme

1 cup red wine

2 1/2 cups low sodium beef broth

Heat butter and oil in a large Dutch oven or stock pot to medium heat. When the pot is hot, add the beef and season with 1 teaspoon salt and 1/2 teaspoon black pepper, then let the meat sit and cook in the pot without turning or stirring it. After a few minutes, the meat will naturally relax and release from the bottom of the pot. Once it is easy to stir, mix it well to brown it on all sides. Brown the beef for 3 to 4 minutes, then add the garlic and onion to the pot and cook for another 5 minutes.

Next, add the mushrooms and tomato paste, season with the remaining salt and pepper, and cook for 5 minutes more, stirring frequently.

Sprinkle the stew with the flour, Herbs de Provence and thyme and continue cooking everything for 2 minutes, stirring occasionally until the mixture thickens slightly. Gradually whisk in the wine by scraping the brown bits from the bottom of the pot to deglaze it, then add the broth and bring the stew to a boil. Once the stew comes to a boil, reduce the heat to low and simmer uncovered for 45 to 55 minutes or until the meat is completely tender. Before serving, taste the stew and adjust the seasonings as needed. 

Notes: you may replace the Herbs de Provence with one teaspoon of dried rosemary or you may use fresh herbs, just adjust the amounts according to taste. 

Bean & Bacon Stew

 

This mega hearty stew is substantially satisfying in every way and its smoky autumnal heartiness can carry you through those frosty wintry months as well. Paired with a crusty roll or a slice of seeded multigrain bread this is an instant mealtime hit. 

Bean and Bacon Stew

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2 tablespoon olive oil

1 pound low salt bacon, diced

5 cloves garlic, minced

1 medium yellow onion, diced

3 large carrots, diced small

3 stalks of celery, diced small

1 teaspoon salt

1/2 teaspoon pepper

2 tablespoon tomato paste

1/2 cup flour

8 cups low sodium chicken broth

2 cans (15 oz, each) navy beans or great northern beans, drained

1 can (15oz) butter beans, drained 

2 bay leaves 

Place the olive oil in a large stockpot or Dutch oven and warm over medium heat, add the bacon and cook for 7 minutes or until the bacon crisps. Carefully remove the bacon from the pot and set aside to drain on a plate with paper towel, to absorb most of the grease. Do not remove the bacon fat from the pot. Add the garlic, onion, carrots and celery and season with the salt and pepper, cook for 10 minutes or until the vegetables are tender and onions translucent.

Add the tomato paste to the vegetable mixture, stir, and cook for 2 minutes. Sprinkle in the flour and cook for another 2 minutes, then gradually pour in the chicken stock all the while stirring to scrape up any bits from the bottom of the pot. Add the bacon back to the pot, then add the drained beans and the bay leaves and bring the stew to a boil. Once it boils, reduce the heat and simmer for 25 minutes. Taste and adjust the seasonings according to taste. Remove and discard the bay leaves before serving.     

Leftovers #59 ~ Guinness Pie

Having made Guinness Stew and soda bread for St. Patrick's Day, there were leftovers, and the leftover stew was turned into a pie. Fluffy flaky puff pastry covered the hearty savoury stew and gave this classic dish an extended dinner life. Served with a leafy green salad to freshen up the meal, releasing new life on this favourable leftover.

Winter Vegetable Stew

Reminiscent of a minestrone soup minus the pasta. The tomato herb soupy base is there as well as root vegetables and an ample amount of parsnips make this wintery stew hearty and substantial. 

  

Winter Vegetable Stew 

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Serves 4 to 6

1 tablespoon olive oil

2 leeks, trimmed and thinly sliced

4 parsnips, peeled and roughly chopped

2 celery ribs, roughly chopped

2 carrots, peeled and roughly chopped

2 cups (500ml) low sodium vegetable stock

14 oz (410g) can cannellini beans, rinsed and drained

14 oz (410g) can low sodium diced tomatoes

2 tablespoons tomato paste

1 tablespoon soy sauce

2 bay leaves

1 - 2 tablespoons dried oregano 

Preheat oven to 350ºF (180ºC) 

Heat oil in a large stockpot on medium-high heat. Sauté leek, rutabaga, celery, carrot and onion for about 4 to 5 minutes, until the onion is soft.

Add the vegetable stock, cannellini beans, diced tomatoes, tomato paste, soy sauce, bay leaves and oregano. Bring mixture to a boil, then transfer to a large casserole dish.

Bake, covered for about 20 minutes and then uncover and bake a further 10 minutes.

Serve with slices of rustic bread.  

Notes: you can use 2 rutabaga, peeled and roughly chopped, instead of parsnips.

Celtic Beef Stew

This savoury dish can easily and inexpensively be extended for more than one meal and a larger meal at that. Parsnips are a nice alternative to the turnips and add a more robust flavour to the stew. With this recipe you simply get the best of three worlds, one pan cooking, minimal effort and maximum hearty deliciousness.   

Celtic Beef Stew

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Serves 6

1 1/2 lb. stewing beef

1 large onion, peeled and chopped

2  large potatoes, chopped

3 large carrots, peeled and chopped

2 cups diced turnip

1 cup frozen chopped kale

4 to 5 cloves of garlic, peeled and crushed

1 teaspoon dried thyme

1 teaspoon dried oregano

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 can (approximately 796ml) tomato sauce

1/4 cup flour

2 cups water

2 1/4 cup beef stock

3 bay leaves 

Preheat oven to 350ºF. 

Combine all the ingredients into a large roasting pan. 

Bake for 3 hours. Serve with fresh chopped parsley and soda bread. 

Slow Cooker Highland Beef Stew

A very rich and hearty beef stew that is great on it's own or served with tatties and neeps (potatoes and turnips). Although I served it with a round of Bannock, that did just nicely.      

Slow Cooker Highland Beef Stew

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1 1/2 kg stewing beef, cut into 2inch/5cm pieces

2 cloves of garlic, peeled and crushed

2 bay leaves

2 x 440ml cans of dark Stout, preferably Scottish

100g smoked streaky bacon, roughly chopped

1 large onion, finely chopped

4 cups brown mushrooms, chopped

2 tablespoons flour

1 cup Port 
frozen peas, optional
chopped parsley for garnish  

Place the beef, garlic and bay leaves in a large non metallic bowl and pour the Stout over top. Cover and let marinate in the fridge for a least an hour or overnight. 

Transfer the meat to the slow cooker. Keep the remaining marinade and set aside. Add the chopped onions, chopped mushrooms and chopped bacon. Sprinkle the flour over top and give everything a toss. Pour the Port over the meat and vegetable mixture and then pour the reserved marinade over top of everything. Give a gentle stir. 

Cook on Low for 6 to 8 hours or High for 3 to 5 hours

Add the frozen peas in the last half hour of the cooking time. And serve with fresh chopped parsley. 

Notes: Slow cookers vary so cooking times may vary. If you find that the stew's sauce is not thick enough you can mix a bit of cornstarch with water and add that to thicken the sauce when the stew is done. If you can not find a dark Scottish Stout then use Guinness or any other dark Stout. If you do not want to use Port then red wine may be substituted.   

Hope everyone had a great weekend! - JD

Mexican Stew

This straightforward spicy stew takes little effort and just a bit of time however it is satisfying and perfect to warm you up on a chilly Fall or Winter's night. 

Mexican Stew  ( Carne Guisada ) 

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1 tablespoon vegetable oil

2 pounds stewing beef, cubed

1 large onion, diced

1 green pepper, chopped

1 red pepper, chopped

2 cans (796ml, 28 fl oz) no salt diced tomatoes

2 cans (8oz) crushed tomato sauce

2 jalapeño peppers, finely chopped - optional

2 cloves of garlic, minced

1 tablespoons chili powder

1 teaspoon salt

freshly ground black pepper

1 can of black beans, drained and rinsed - optional

In a large stock pot, heat the vegetable oil over medium-high heat. Add the stew meat and cook until browned on all sides. Add the onion and green and red peppers and sauté for a few more minutes. 

Add the diced tomatoes, tomato sauce, jalapeños, if adding, garlic, and chili powder, and bring to the boil. Reduce the heat to medium-low and let simmer over a gentle boil, covered, for 40 to 50 minutes.

Add the salt and black pepper and adjust the seasoning according your to taste. Stir in the black beans and allow to simmer a few more minutes. Serve into bowls with a warm tortilla on the side. May also be served with rice.

Notes: I added a bit more chili powder then stated. If you can not find crushed tomato sauce then use strained tomatoes or pasta sauce. This recipe does make a large amount so there were leftovers to which I added a cup of frozen corn.   

Going with the Grain

Half the grains grown around the world are harvested for consumption; they are a food staple for about half of the world's population. Not only for human consumption, grains are also for the production of animal feed and industrial products like biodiesel. Nutritionally, grains are important because they are a good source of carbohydrates and vitamins. They can grow and thrive under extreme weather climates, regardless the of the condition of soil and may be stored for long periods of time. Some ancient civilizations even considered grains as wages or as a form of currency. Grains have gone from staple, to health food to a culinary ingredient must have. Especially with the superfood frenzy.  

This cookbook breaks down each grain featured with useful information, health benefits, pronunciation, guide to shopping, cooking, and tasting. Four chapters, Break the Fast, Let's do Lunch!, What's for Dinner? and Sweet Nothings contain a wide variety of delicious recipes. The Apricot & Raisin Oat Bars, Three Grain Pilaf with Chicken, Quinoa-Stuffed Eggplants, Quinoa & Beet Burgers, Broiled Shrimp with Crisp-Fried Red Rice, Barley & Lima Beans with Chorizo, Farro & Cranberry Bean Soup are all tempting! 

Squash, Kale & Farro Stew

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Serves 6    Prep Time: 30 mins    Cook Time: 55 mins

1 dense-fleshed squash, such as kabocha or butternut

2 tablespoons vegetable oil

1 onion, finely chopped

2 teaspoons dried oregano

2 garlic cloves, finely sliced

1 (14 1/2 ounce) can diced tomatoes

3 cups vegetable stock

3/4 cup quick-cooking farro, rinsed

4 cups sliced kale

1 (15 ounce) can of chickpeas, drained and rinsed

1/3 cup chopped fresh cilantro

juice of 1 lime

salt and pepper, to taste

1. Cut the squash into quarters, peel, and seed. Cut the flesh into large cubes (you need about 4 cups).

2. Heat the oil in a Dutch oven or heavy saucepan. Add the onion and sauté over medium heat for 5 minutes, until translucent. Add the oregano and garlic and sauté for 2 minutes. 

3. Add the squash and cook, covered, for 10 minutes.

4. Add the tomatoes, stock, and farro, cover, and bring to a boil. Reduce the heat to a gentle simmer and cook for 20 minutes, stirring occasionally.

5. Add the kale and chickpeas. Cook for an additional 15 minutes, or until the kale is just tender.

6. Season with salt and pepper. Stir in the cilantro and lime juice just before serving.

Hero Tips: Use quick-cooking farro (farro dicocco) so you can add it straight to the casserole without soaking or recooking, or follow package directions to use regular farro. It may seem like a lit of stock, but once you add the farro, most of it will be absorbed, resulting in a stew with just the right amount of liquid.

Hope everyone has been having a good week so far. - JD 

Coconut ~ more than 60 recipes

It has been awhile since I posted about a cookbook. After picking up this book for a bargain, $2.00 and the first signs of winter, a scattering of snow over the past two days, have made an appearance I thought this should convey some comfort. The word coconut and the sight of coconut, as with most people, conjures a tropical feel however it can have a wintery one too, as it can mimic freshly fallen snow.  

There is no introduction in this cookbook; may be because it pertains to the use of one familiar ingredient in each recipe. Therefore it seems straight forward. This cookbook does offer a quick multitude of recipes through out it's chapters. Starting at breakfasts and ending with desserts. There are a few good recipes although the recipes involving cakes always seem to use a ready made cake mix, rather than creating from scratch, within it's recipe. That is my only issue with this cookbook. Regardless, it is a minor bump in a near reasonably full cookbook. There are quite a few sweet coconut recipes and almost an equal amount of savoury coconut recipes too. 

Most of the recipes are easy and quick. I will spare sharing any recipes using pumpkin and will share this comforting recipe for a stew. 

Chickpea and Orange Squash Stew

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1 teaspoon coconut oil

3/4 cup chopped onion

1/2 to 1 jalapeño pepper, seeded and minced

1 (1/2-inch) piece fresh ginger, peeled and minced

1 clove garlic, minced

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1 cup cubed peeled butternut squash or sweet potato 

1 cup canned chickpeas, rinsed and drained

1/2 cup water

2 teaspoons soy sauce

1 cup unsweetened canned coconut milk

juice of 1 lime

1/4 cup chopped fresh cilantro

Spinach leaves, optional 

1. Heat oil in a medium saucepan over medium-low heat. Add onion, jalapeño pepper, ginger and garlic; cook and stir 2 to 3 minutes or until onion is translucent. Add cumin and coriander; cook and stir 1 minute.

2. Add squash, chickpeas, water and soy sauce to saucepan. Bring to a boil. Reduce heat; simmer 15 minutes or until squash is tender. Add coconut milk; cook and stir 2 to 3 minutes or until heated through. Stir in lime juice and cilantro. Garnish with spinach. 

Hearty Soup

On those days when something substantial will only do; there is this soup which seems more like a stew. This tomato based soup is nestled with lentils, peas and pearl barley and will keep you content for quite awhile.   

Hearty Soup

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2 tablespoons (30ml) vegetable oil

1 medium onion, diced

1 cup (250ml) soup mix (consisting of green split peas, yellow split peas, white long grin rice, pearl barley, and red split lentils)

2 tablespoons summer savoury

1 - 2 teaspoon thyme 

1 28oz (796ml) can of no or low sodium diced tomatoes

4 cups (1 litre) low sodium chicken or vegetable stock

2 cups (500ml) water

Place the oil and diced onion in a large saucepan and cook over medium heat for about 5 minutes.

Rinse the dry soup mix then add the rinsed soup mix, the diced tomatoes, chicken stock, water, and herbs into the saucepan with the onion. 

Bring to a boil. Reduce the heat, cover and simmer for 60 to 90 minutes. Serve.

Notes: You may try adding different herbs and seasonings. Adding curry powder would be a fantastic way to add a bit of kick.  

Hope everyone had a great weekend. Seems like warmer weather is set our way for this week.  - JD 

Easy Oven Beef and Vegetable Stew

There is something refreshing about placing a mountain of ingredients into one pan, placing it into a roaring oven and letting it stew for a few hours. The results are a delicious and hearty meal. 

Easy Oven Beef and Vegetable Stew

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Serves 6

1 1/2 Ibs. stewing beef

1 1/4 cups low sodium beef stock

1/4 cup flour

1 can (796ml) low sodium crushed tomatoes

1 large onion, peeled and chopped

2 large potatoes, diced

3 large carrots, chopped

3 cloves garlic, peeled and crushed

2 cups turnip, peeled and diced

3 cups water

fresh thyme or 1 teaspoon dried thyme 

fresh oregano or 1 teaspoon dried oregano

1/2 teaspoon pepper

pinch of salt

1 bay leaf

Preheat the oven to 350ºF.

Combine all the ingredients into a large roasting pan.

Bake for 3 hours. 

Serve with Irish soda bread, dumplings or dinner rolls.

Notes: With 1 hour remaining of the cooking time I added 1/2 cup of frozen peas. You may also try this recipe using chicken or turkey.    

Let Them Eat Kale!

We all know the benefits of eating kale. It is one of the most nutrient dense superfoods hanging out in the produce section at the local grocery store. There is curly kale, red kale, Asian kale and baby kale. Which ever kale you choose it has substantial and positive health benefits. I prefer my kale raw in a salad or lightly sautéed with some garlic and balsamic vinegar. 

This is one of my favourite cookbooks and it offers 75 nutritious recipes that will help you include kale into every meal. The recipes span from... Breakfast to Appetizers, Side Dishes, and Snacks,... of course Salads, Soups, Stews and Chilis, Main Dishes and finally Sauces, Salsas and Spreads. Not all the recipes in the book are vegetarian / vegan. Most ingredients you will already have in your pantry which make these recipes much more accessible. The colour photos are glossy, full page, and up close.  

I wanted to share this recipe form the cookbook as I was quite taken with the eggplant, kale, and chickpea combination. If you can not find dinosaur (dino) kale perhaps try another kale that is available.

 Eggplant, Kale, and Chickpea Tacos with Charmoula Sauce

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Serves 3 to 4.

3 tablespoons olive oil
1 tablespoon unsalted butter
1 eggplant, unpeeled, chopped into strips (unpeeled)
6 cloves of garlic
1 x 14 ounce can chickpeas, drained and rinsed
1 head dino kale 
1/2 teaspoon kosher salt
6 to 8 corn or flour tortillas
Charmoula sauce 

Instructions:

1. In a large sauté pan, heat the olive oil and butter over medium heat.

2. Add the eggplant and use a spatula to toss the egg plant in the oil/butter to evenly coat. Sauté until the eggplant begins turning brown, about 3 minutes.

3. Add the chopped garlic and chickpeas. Continue sautéing, stirring consistently until eggplant is very brown and begins losing its form, about 5 to 8 minutes.

4. Add the chopped Kale and continue sautéing and stirring until kale has softened, about 5 minutes.

5. In a small separate skillet, heat tortillas one or two at a time over medium heat until warm.

6. Add desired amount of veggie mixture to tortillas and drizzle Charmoula sauce on top. 

Cookbook Footnotes: 
"Dino or Dinosaur kale is the same as Lacinato or Tuscan kale. The leaves are long, dark green and resemble dinosaur skin. The flavour is less bitter than other kinds of kale and easier to chew in its raw form."

Charmoula Sauce
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Makes 3/4 cup of sauce

1 cup parsley
1 cup cilantro
1 cup dino kale leaves
6 to 8 cloves garlic
2 teaspoons kosher salt
1 tablespoon smoked paprika
2 teaspoons ground cumin
1 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 cup fresh lemon juice (about the juice of 4 lemons) 

Instructions:

1. Add all the ingredients to a blender or food processor and blend/process until a thick paste has formed. You can leave the sauce chunky or blend until completely smooth, depending on your preference.

2. If you don't have a blender or food processor, you can finely chop the first four ingredients and whisk everything together until well combined. 

Cookbook Footnotes:
"Charmoula sauce is a traditional Middle Eastern sauce, typically made with parsley, cilantro, lemon juice, and Middle Eastern spices. It is used to marinate fish and poultry, or serve on top of cooked meat and /or vegetables. All ingredients combined make for a sauce that is not only full of nutrients but also helps cleanse the liver."


I will also include this recipe from the cookbook. A simple flavourful stew packed with spicy goodness and of course, kale!   


Indian Chickpea Stew with Kale

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Serves 6 to 8.

1 tablespoon of olive oil or grapeseed oil

1 large yellow onion, chopped

4 cloves garlic, minced

1 x 28 ounce can diced tomatoes, including juices

2 x 15 ounce can garbanzo beans (chickpeas), drained and rinsed

3 cups vegetable broth (low sodium)

1 1/2 teaspoons turmeric

2 teaspoons ground cumin

1 teaspoon coriander

2 teaspoons fresh ginger, peeled and grated

1/2 teaspoon salt, or to taste 1 bay leaf

8 cups green kale leaves, stems removed, chopped

Brown rice for serving

Instructions:

1. In a large pot or Dutch oven, sauté the onion over medium heat until it begins to brown, about 8 to 10 minutes.

2. Add all of the ingredients except for the kale and stir to combine. Cover and bring the pot to a boil.

3. Once full boil is reached, lower the heat to medium - low and allow the stew to cook at a gentle boil about 15 minutes.

4. Remove the cover from the pot and add all of the kale. It's okay if the pot is very full at this point; the kale will cook down.

5. Put the cover back on and allow the kale to steam about 30 seconds to 1 minute before stirring it into the stew to incorporate it.

6. Cook and additional 2 minutes, then serve over cooked brown rice. 

Have a good weekend everyone! - JD 

Stewed! Nourish Your Soul

January is here and that means that the winter months are in full swing. Christmas is over and we all have had our fill of leftovers. Temperatures are dropping and the need for something comforting and hearty is more relevant. Stewed! Nourish Your Soul is a great cookbook to start the year off with. One pot dishes from around the world this cookbook simmers the globe. With stews, paellas, jambalayas, tagines, bouillabaisse and curries. However one pot dishes or cooking rather is not strictly for those living in cold winter climates. Hot climates often offer local cuisine like curries, paella and tagine. 

The chapters are broken down into the America's, the British Isles, Europe, Asia, Middle East and Africa. The recipes regardless of continent are global and detailed. This cookbook is only 154 pages however it offers 80 culinary delights like The Boston Baked Beans, Persian Chicken Stew with sour cherries and walnuts, Sweet Potato Dahl, Aromatic Thai Chicken Stew, Hungarian Goulash, Lancashire Hotpot, Brazilian Black Bean Stew, Chickpea and Sweet Potato Tagine, Harira, Tonjiru, Swiss Cheese Fondue... I could go on with all the fantastic world recipe charm. The photographs are matte and very inviting. These are fairly straight forward recipes that are simple and economical. Which makes this a wonderful addition to my cookbook collection.   

I would like to share a favourite dish of mine from the cookbook, Succotash. I remember in grade school learning about Canadian and American Natives. Part of our class project was to build a scaled model longhouse and make Succotash and cornbread to eat. 

Succotash

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Serves 4 

50g butter

1 red onion, finely chopped

1 red pepper, quartered, deseeded and cut into 5mm slices

2 garlic cloves, finely chopped

300g peeled butternut squash, diced into 1 1/2cm pieces (try to find top-quality, extra-sweet squash)

200ml vegetable stock

kernel from 3 corn cobs

200g fresh young broad beans (if you can't find fresh, then frozen peas work quite ell, albeit rather smaller), cooked

3 spring onions, finely sliced

3-4 tablespoons soured cream

salt and freshly ground black pepper

Melt the butter in a wide pan that has a lid. Add the onion and red pepper and cook gently for 10 minutes until the onion has softened. Then add the garlic and butternut squash. Cook for a couple of minutes.

Add the stock and cover the pan with a lid. Cook gently for about 3 minutes. Now add the corn kernels and cover again, continuing to cook for about 5 minutes until the corn is tender and the squash has cooked through. Stir through the broad beans (or peas) and two-thirds of the spring onions to warm through. Finish by stirring in the soured cream, adding salt and black pepper to taste and sprinkling with the remaining spring onions.

Perfect with crusty bread. 

Notes: I am sure you can use frozen beans, corn, and peas if need be. 

Stay warm! and enjoy your weekend.  - JD 

Beef Cider Stew

As promised I will share the recipe for the Beef Cider Stew from the Apples, Apples, Apples cookbook. This recipe was fairly easy and after some simple prep work and the cooking time was tweaked. This is a hearty dinner for a St. Patrick's Day however beef cider stew is good anytime.

Beef Cider Stew  

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Serves 6 

2 lb (1 kg) stewing beef

3 tablespoons (45 ml) all purpose flour

1 teaspoon (5 ml) salt

1 teaspoon (5 ml) pepper

1/4 cup (50 ml) vegetable oil

2 sliced onions

2 cups (500 ml) sweet cider, I used Magners, or apple juice

1/2 cup (125 ml) beef broth or water

2 tablespoons (25 ml) cider vinegar

1/2 teaspoon (2 ml) thyme 

4 small potatoes

4 medium carrots 

1/2 cup (125 ml) sliced celery

1. Cut stewing meat into 1 inch (2.5 cm) cubes. Combine flour, salt and pepper in a plastic bag. I added a bit of paprika to the flour mixture. Add meat and shake to coat. Heat oil in a Dutch oven or large stewing pot over medium heat and brown meat on all sides, in two batches. Add sliced onions and sauté for 3 minutes or until soft. Drain off excess fat.

2. Return meat to Dutch oven and add cider or apple juice, beef broth or water, vinegar, and thyme. Bring to a boil; reduce heat and simmer covered for 1 hour or until meat is nearly tender. 

3. Peel potatoes and carrots. Quarter potatoes and carrots. Add vegetables to stew and simmer covered for 30 minutes or until vegetables and meat are tender.

Notes: I decided to pre-cube the meat and chop the vegetables before starting. I also added a bit more stock, I used vegetable stock, because I had chopped a more vegetables than stated in the recipe. I added a small tin of no salt stewed tomatoes. So that it would make an adequate gravy also because of the extra veggies I added. I also added a few dashes of Worchestershire sauce. I had purchased better cuts of beef therefore the cooking time was not as long as stated in the recipe. 

Leftovers #8 - Chicken Stew

I made all that stew now what to do! One can place it into containers and freeze it for a rainy or in our case snow day. Or you can simply dress it up with some ready made puff pastry. Honestly I can not take credit for this. Jamie Oliver has done this with his Steak and Guinness Pie. I am merely just following his lead. 

Place the stew in an oven proof dish. Take the ready made puff pastry and with a rolling pin roll it out, not too thin, to get a nice sheet of pastry. If you need to use more of the puff pastry then go ahead. How much you use will depend on the dish you use. 

Once all the puff pastry has been rolled out place it on top of the stew, like the picture above. Tucking it here and there to create a nicely tight but loose edge. Think of a pie however puff pastry rises and puffs up into many delicate layers.   

  

Now score the top. I managed to do 6 criss cross markings. Take a pastry brush and brush the top of the puff pastry with an egg wash. As it bakes this will give the pastry a nice golden brown colour. Place in a preheated oven, 375ºF,  until golden brown and bubbling.

It would be interesting to try the puff pastry top with chill con carne. 

Have a good weekend everyone! - JW