Okay, I know it has been awhile since I put on a new recipe out there but summer was spectacular. So in my defense – here we go.
- 2 – 2 1/2 lbs. of stewing beef cut into 1-1 1/2 inch cubes
- 1/2 cup flour
- 1 tbsp. kosher salt
- 1 tsp. freshly ground pepper
- 4 tbsp. vegetable oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 tbsp. tomato paste
- 1 cup red wine
- 2 tbsp. red wine vinegar
- 6 cups beef broth
- 2 bay leaves
- 5-6 baby carrots, peeled and cut into discs
- 2-3 large russet potatoes, peeled and cut into 3/4 inch pieces
- 1 small turnip, peeled and cut into 3/4 inch pieces
- 2 celery stalks
- 1 tbsp. Worcestershire sauce
- 1 sprig rosemary
- 1 sprig thyme
- 1 sprig basil
- 1 sprig oregano and tie these together
- 2 cups frozen peas
Method to proceed
- Season beef all over with salt and pepper and then toss with flour
- Brown in hot oil a few at a time on all sides (approx. 5 minutes each batch) adding more oil, if necessary. Transfer to a plate when done and set aside.
- Add onions to the same pan and cook 4-5 minutes to soften slightly and get some colour. Add the garlic in the last minute of cooking.
- Stir in tomato paste and cook for 1 minute to increase the flavour.
- Deglaze the pan by adding the wine and wine vinegar, scraping down the bottom of the pan to remove any brown bits. Bring to a boil and then reduce the heat to medium high.
- Return the meat to the pan along with the broth, bay leaves, carrots, potatoes, celery, Worcestershire and herbs. Bring to a boil, cover and reduce to simmer for 2-3 hours. The better method is to transfer to a Dutch Oven at 325 degrees and cook the same amount of time.
- Season with the salt and pepper, if needed, and add the peas 2-3 minutes before serving.
You and all you serve to will rave about this. It is awesome.
Barbecued Chicken And Potato Salad
While we can still enjoy sitting out on the deck and having a lovely late summer luncheon, try this one. Not much else is needed, unless you want to add some corn on the cob, grilled garlic bread, and don’t forget, a glass of chilled white wine, of course.
- 1 lb. of baby potatoes, scrubbed
- Pam spray
- 2 -3 lbs. chicken breasts, skin on, boneless
- 2 celery ribs, peeled and sliced thin
- 5 oz. red seedless grapes, halved
- 5-6 radishes, cleaned and sliced thin
- 2 hard boiled eggs, halved and then quartered
- 1/4 cup orange juice
- 1/4 cup chicken broth
- 1 tbsp. grainy mustard
- 3 tbsp. fresh basil, chopped and stems removed
- pinch each of salt and pepper
- 1/4 cup olive oil
Boil the potatoes in a pot of water for about 20 minutes until tender. Remove and drain.
Cut the potatoes in half and put in a large bowl. Add the grapes, celery, grapes,radishes, and eggs.
Spray the barbecue grills so the chicken won’t stick. In your preheated barbecue, lay out the chicken breasts, skin side down, turn over and make sure of getting grill marks on both sides. When cooked through, remove from the heat. Slice the chicken breasts and add to the bowl. Carefully and gently, toss to incorporate all the ingredients.
In a small bowl whisk together the orange juice, grainy mustard, basil, salt and pepper. Drizzle in the oil whisking until incorporated.
Drizzle over the salad.
All I can say is YUM!