Beef Stew

Name: Beef Stew
Yield: 8
Ingredients: 7 tsp olive oil (divided); 1 1/2 cups onion (chopped); 1/2 cup carrot (chopped); 1 Tbsp garlic (minced); 1/4 cup flour; 2 lbs boneless chuck roast (trimmed and cut into cubes); 3/4 tsp salt (divided); 1/2 tsp black pepper; 1 cup dry red wine; 3 3/4 cups plum tomatoes (chopped); 1 1/2 cups beef broth; 1/2 cup water; 2 tsp fresh oregano (chopped); 2 tsp fresh thyme (chopped); 1 bay leaf; 8 oz mushrooms (quartered); 3/4 cup carrots (sliced 1/4 inch thick); 2 Tbsp fresh basil (chopped); 1 Tbsp parsley (chopped)

Rich and comforting Italian beef stew.

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Servings

Ingredients

7 tsp olive oil divided
1 1/2 cups onion chopped
1/2 cup carrot chopped
1 Tbsp garlic minced
1/4 cup flour
2 lbs boneless chuck roast trimmed and cut into cubes
3/4 tsp salt divided
1/2 tsp black pepper
1 cup dry red wine
3 3/4 cups plum tomatoes chopped
1 1/2 cups beef broth
1/2 cup water
2 tsp fresh oregano chopped
2 tsp fresh thyme chopped
1 bay leaf
8 oz mushrooms quartered
3/4 cup carrots sliced 1/4 inch thick
2 Tbsp fresh basil chopped
1 Tbsp parsley chopped

Instructions

Heat a Dutch oven over medium-high heat. Add 1 tsp. oil to pan. Add onion and chopped carrot; saute 8 minutes, stirring occasionally. Add garlic; saute 45 seconds, stirring constantly. Remove from pan.
Add 1 Tbsp oil to pan. Place 1/4 cup flour in a shallow dish. Sprinkle beef with 1/2 tsp. salt and pepper; dredge in flour. Add half of beef to pan saute 6 minutes, browning on all sides. Remove beef from pan. Repeat procedure with remaining beef.
Add wine to pan; bring to boil scraping pan to loosen browned bits. Cook until reduced to 1/3 cup (about 5 minutes). Return onion mixture and beef to pan. Add tomato and next 6 ingredients (through mushrooms); bring to a boil. Cover, reduce heat, and simmer 45 minutes, stirring occasionally. Uncover and stir in sliced carrot. Simmer uncovered 1 hour or until beef is very tender, stirring occasionally. Discard bay leaf. Stir in remaining salt, basil and parsley. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Pot Roast

Servings

Ingredients

1 tsp olive oil
2-3 lb boneless chuck roast trimmed
1 med onion chopped
1 3/4 cup beef stock
1 cup dry red wine
4 thyme sprigs
3 garlic cloves chopped
1 bay leaf
4 lg carrots peeled, cut into 1-in. pieces
2 lb yukon gold potatoes cut into 2-in. pieces

Servings

Ingredients

1 tsp olive oil
2-3 lb boneless chuck roast trimmed
1 med onion chopped
1 3/4 cup beef stock
1 cup dry red wine
4 thyme sprigs
3 garlic cloves chopped
1 bay leaf
4 lg carrots peeled, cut into 1-in. pieces
2 lb yukon gold potatoes cut into 2-in. pieces

Instructions

Preheat oven to 350F
Heat oil in a large Dutch oven over medium-high heat. Sprinkle beef with salt and pepper. Add to pan; cook 5 minutes, turning to brown on all sides. Remove beef from pan. Add onion to pan; saute 8 minutes or until tender.
Return beef to pan, and add stock, wine thyme sprigs, garlic, and bay leaf; bring to a simmer. Cover, place pan in oven, and bake for 1 hour 15 minutes or until beef is almost tender.
Add carrots and potatoes to pan. Cover and bake for an additional 30 minutes or until vegetables are tender. Remove thyme sprigs and bay leaf from pan; discard. Serve beef with vegetables and cooking liquid.

Recipe Notes

Recipe adapted from Cooking Light

Pork Chili with Polenta

Polenta and chili, not your regular chili, more like a meat sauce. This recipe is super yummy.

Servings

4-6

Ingredients

1 red pepper large
2 Tbsp olive oil
8 oz bulk hot Italian sausage
4 oz pancetta diced
1 lb ground pork
2 Tbsp fresh thyme chopped
1 tsp fennel seeds
4 garlic cloves finely chopped
1 fresh red chili pepper seeded and finely chopped
1 med. onion chopped
1 sprig oregano finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
4-5 cups chicken stock
1 cup whole milk
1 cup polenta
2 Tbsp butter
1 cup pecorino grated

Servings

4-6

Ingredients

1 red pepper large
2 Tbsp olive oil
8 oz bulk hot Italian sausage
4 oz pancetta diced
1 lb ground pork
2 Tbsp fresh thyme chopped
1 tsp fennel seeds
4 garlic cloves finely chopped
1 fresh red chili pepper seeded and finely chopped
1 med. onion chopped
1 sprig oregano finely chopped
1/4 cup tomato paste
1/2 cup dry red wine
4-5 cups chicken stock
1 cup whole milk
1 cup polenta
2 Tbsp butter
1 cup pecorino grated

Instructions

Roast the red pepper over a gas flame, turning with tongs, or broil until the skin is blackened. Transfer to a bowl, cover and cool. Peel, seed and chop the pepper.
Heat the olive oil in a Dutch oven or other heavy pot over medium-high heat. Add the sausage and pancetta and cook until well browned. Add the ground pork, thyme, fennel, garlic, chili peppers, onion, oregano, and roasted red pepper, and cook until soft, about 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze the pan with the wine, stirring and scraping up any brown bits from the bottom of the pan. Add 2-3 cups chicken stock and simmer for a few minutes.
Bring 2 cups chicken stock and the milk to a low boil in a saucepan. Whisk in the polenta and cook, whisking until thick but pourable, 2-3 minutes. Remove from heat and add the butter and then the cheese, stirring until melted. Season with salt and pepper.
Ladle the polenta into shallow bowls and hollow out the center. Fill with the chili and top with more cheese. Enjoy!

Recipe Notes

Recipe adapted from Rachael Ray.