Dutch Oven Beef Stew

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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

  1. Season beef all over with salt and pepper and then toss with flour
  2. 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.
  3. 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.
  4. Stir in tomato paste and cook for 1 minute to increase the flavour.
  5. 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.
  6. 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.
  7. 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.

Bonnie

This post was posted in Meats

Lamb Or Veal Chops With Mushroom Butter

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The best ones for me to  use would be Veal…but  if you love lamb….choose lamb. Easy!

 

  • 1 tbsp. fresh tarragon, chopped (if using lamb)
  • 1 tbsp. fresh sage, chopped (if using Veal)
  • 2 tbsp. shallots, minced
  • 1/2 cup unsalted butter, room temperature
  • 3-4 tbsp. dried mushrooms
  • 4 chops (your choice of which ones you use tonight)
  • pinch of salt and pepper

Trim the bones back with a sharp knife until the chops look like large lollipops. Then, in a small saucepan, sweat the shallots and chopped herb in 2 tbsp. of butter for 3 minutes and then let cool down.

In another saucepan, rehydrate the mushrooms in 1/2 cup of boiling water. Cover with plastic wrap and let sit for 20 minutes. Drain well and finely chop.

Using the remaining room temperature butter, combine the shallot/herb mixture and the chopped mushrooms until well combined. Roll into a log shape,  wrap in plastic wrap and refrigerate.

In a preheated barbecue, season the chops on both sides and grill to rare (lamb) and medium rare (veal). Transfer to a platter, tent with foil and let rest for 6-7 minutes.

Cut the butter into coins and place 2 coins on each chop, add a salad, buttered noodles and, of course, a glass of you-know-what. Awesome dinner.

 

 

 

Bonnie

This post was posted in Meats

Fabulous Buffet Beef Balls

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Wow! I love getting prepared for Buffet Brunches and this one is a ‘lick-the-bowl’ – ‘lick-your-fingers’ addition.

It is super easy and cooked on the stove…what more could you want?

 

  • 1 lb. lean ground beef
  • 1 beaten egg
  • 1/2 cup regular bread crumbs
  • 3 tbsp. chopped parsley
  • 1/2 cup chopped onion
  • 1 tsp. worchestershire sauce
  • pinch of pepper
  • 1 scant tbsp. garlic salt

Secret Sauce

  • 12 oz. bottle chili sauce
  • 6 oz. hot ketchup
  • 1 10 oz. jar grape jelly
  • 1 tsp. fresh lemon juice
  • 2 tbsp. brown sugar
  • 1 tbsp. soy sauce

Mix the ground beef, egg, bread crumbs, parsley, onion, worchestershire sauce, garlic salt and pepper. Roll into 1 inch balls. Set aside.

Heat the chili sauce, ketchup, jelly, lemon juice, sugar and soy sauce in a large pot. Bring to a boil; and add the uncooked meatballs. Simmer in the sauce for 30 minutes. Serve in a chafing dish with toothpicks.

Each recipe makes about 50 balls and believe it or not….you will be licking the plate and fingers. Awesome flavours.

Bonnie

This post was posted in Appetizers