Amazing Beef Stew

This is the best beef stew we've ever had. I think you will really enjoy this recipe, which is adapted from the Classic Slow Cooker Beef Stew from the December 2013 issue of Cooking Light. My recipe does not use a slow cooker, but I've included those instructions in the comments if that is your preference.

Tostadas

This is one of our favorite meals and one of the reasons is that I am ususally just a "helper" as this is my husband's recipe and, in fact, one of the things he made me before we got married (like, to "woo" me, and I guess it worked!).

Basic Chili

The following is a very flexible recipe for a hearty, rich tasting chili. Feel free to substitute in and out ingredients to your preference using whatever is available at your farmer's market or provided in your CSA box.  

Beef Stir Fry

My husband loves it when I make this dish, which is super fast to make and tastes so very good. It is also a nice change of pace from the standard chicken fare.

Ingredients:
One pound beef for stir frying (we like this flank steak for this recipe)
2-3 cups assorted chopped vegetables such as zucchini, onions, spinach, mushrooms, onion, pepper, baby corn, bamboo shoots, bean sprouts, carrots, yellow squash, etc.
About 1 teaspoon Chinese 5-spice seasoning
About 1 teaspoon garlic powder
Black pepper
Soy sauce, naturally fermented, to taste (about 2-3 tbsp at least...), try this
Rice wine vinegar, about 1-2 tsp (start with less), to taste
Sesame oil
1-2 tbsp Grade B maple syrup (optional)
If you would like a thicker sauce:
1/4 cup cool broth or cool water or soy sauce (or a combination)
Abt 4 tsp arrowroot powder
**Combine in a little glass and add at the end.

How To:
1. In a saute pan (cast iron or stainless steel), over medium heat, cook beef in sesame oil until browned. Season with soy sauce, rice wine vinegar, garlic powder, ground black pepper, and 5-spice powder. You should have a decent amount of liquid in the pan, but if not, don't worry about it. We'll add some in the following steps.

2. While the beef is cooking, chop and prep the vegetables, add them to the pan, and season with more soy sauce. If you don't have much liquid in the pan (and you would like more of a sauce), add a little beef stock (or chicken stock or water with a little more soy sauce).

3. Saute and adjust seasonings, as needed, until vegetables are crisp cooked--about 5 minutes. Drizzle with maple syrup, if using, and stir to combine. If you want to thicken the sauce, slowly add the broth/arrowroot mixture (described above) and gently stir. You should notice the sauce getting a little thicker after stirring a bit.

4. Serve over rice or soba noodles.

 

Comments:
If using bean sprouts, add at the very end, after making broth. All canned items should be rinsed before adding. Try serving over brown rice, we make two cups and usually have a little rice left over, or soba noodles. This serves 4-6 people.

This is very, very good! Easy to make other than lots of chopping going on. Probably takes about 20-30 minutes total. Super fast! Also, this is a great article from the Nourishing Gourmet that will help you select a good soy sauce.

Provencal Beef Pot Roast

~2 lbs. boneless chuck roast trimmed and cut into large chunks (mine was 2.35 lbs.)
1-2 T olive oil
5-6 garlic cloves minced
1/2-3/4 cup red wine
1/4-1/2 cup beef broth (low-sodium)
2 ounces dried porcini mushrooms
1/3 cup pitted kalamata olives
1 large carrot peeled and thickly chopped
1 large parsnip, peeled and thickly chopped
1/2 large onion, chopped
1 15-ounce can of diced tomatoes
Chopped fresh parsley and thyme
Salt & pepper

Sachet - see comments below**
1 t whole black peppercorns
5 flat-leaf parsley sprigs
3 thyme sprigs
1 bay leaf
Rind from 1/2 small orange

Brown meat in olive oil on stove top (brown on all sides) and add to crock pot (on low, covered). Add broth, wine, minced garlic, and dried mushrooms. **Ideally, using a sachet is the best method so you don't have large chunks of peppercorn or orange rind in your broth. However, I did not have cheese cloth today and so I just threw everything in the pot and sifted it off at the end. This worked out just fine, if not a little annoying. If using a sachet, combine all ingredients in a cheesecloth & secure with twine. Add bundle to slow cooker. 

So, either add sachet or add the sachet ingredients to the slow cooker. With about 3 hours left add the olives, carrots, onion, parsnips, tomatoes, and remaining seasonings. Cook for another 3 hours, meat should be tender and veggies should be soft but not mushy.

Total cook time about 7 to 8 hours optimally. I ran out of time today and cooked mine for 5 1/2 or 6 hours and it was fine, maybe not quite as tender as I expected. I would suggest the 7+ hours if you have it. Prep time is not too much, maybe about 15-20 minutes.

Comments: This is really very good, we all enjoy it. I served it with dilled squash and roasted sweet potatoes.

 

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