Beef Stew

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

Beef Stir Fry

Great weeknight meal. Fast and fresh.

Servings

Ingredients

1/2 cup soy sauce
5 Tbsp brown sugar
6 garlic cloves minced
1/2 tsp ginger
2 tsp rice vinegar
10 oz snow peas
4 Tbsp canola oil
10 oz mushrooms thinly sliced
1 lb sirloin steak thinly sliced

Servings

Ingredients

1/2 cup soy sauce
5 Tbsp brown sugar
6 garlic cloves minced
1/2 tsp ginger
2 tsp rice vinegar
10 oz snow peas
4 Tbsp canola oil
10 oz mushrooms thinly sliced
1 lb sirloin steak thinly sliced

Instructions

Combine soy sauce, brown sugar, garlic, ginger and rice vinegar in a bowl. Set aside.
Bring water in a medium pan to a boil. Add snow peas, boil them for 2 minutes, set aside.
Heat a large skillet or wok until hot, add 2 Tbsp oil. Add mushrooms cook them on high heat, turning occasionally, until brown. Salt them midway, just a little. Remove, set aside.
To the same skillet, on high heat, add 2 Tbsp oil. Add the meat in two batches, not crowding the meat. Cook until nicely browned on both sides. With all the meat in the pan add the snow peas and mushrooms, then the sauce. Stir to combine, for about 1 minute. Turn off the heat. Cover with lid.
Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from Julia's Album.

Roasted Brussel Sprouts and Mushrooms With A Honey Sesame Glaze

Roasted Brussels Sprouts and Mushrooms with a Honey Sesame Glaze

This is a wonderful vegetarian dish that I served with rice.

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 lbs brussel sprouts halved and stemmed
1 1/2 tbsp olive oil
salt and pepper
18 mushrooms cremini sliced
1/4 c soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp chili garlic sauce

Prep Time

20 minutes

Cook Time

30 minutes

Servings

people

Ingredients

2 lbs brussel sprouts halved and stemmed
1 1/2 tbsp olive oil
salt and pepper
18 mushrooms cremini sliced
1/4 c soy sauce
3 tbsp honey
2 tbsp rice vinegar
3 tbsp sesame oil
2 tbsp chili garlic sauce

Recipe Notes

Preheat oven to 4000

Mix the brussel sprouts, olive oil with salt and pepper. Place on a pan and cook in oven for about 25 minutes. Take out when done.

Meanwhile slice the mushrooms. Begin to cook on med heat in a pan on stove. When they begin to get semi limp add the roasted brussel sprouts and continue to cook.

Combine the soy sauce, honey, rice vinegar and sesame oil with the chili garlic sauce. Mix well. When the mushrooms and brussel sprouts cooked through add sauce. Cook for an additional 5 minutes until well coated. Serve on rice.

*On the brussel sprouts I prefer to not cut off the bottom stem and halve but your choice.