 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Beef Stew |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | pound | beef stew meat, cut into 1 inch cubes | 1 1/3 | tablespoons | all-purpose flour | 1/3 | dash | sea salt, to taste | 1/3 | dash | black pepper, ground fresh to taste | 1/3 | glass (3.5 fl oz) | burgundy | 2/3 | tablespoon | beef base | 2/3 | cup (8 fl oz) | water | 1/3 | ounce | diced tomatoes (28 oz can) |
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Steps
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Sequence
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Step
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| | 1 | Heat a heavy skillet over med-high heat. | | 2 | Dust meat with flour. | | 3 | Salt and Pepper meat. | | 4 | Add olive oil to pan - twice around. | | 5 | Quickly brown the sides of meat and remove to a plate. | | 6 | When pan cools slightly, add beef base, water and wine and scrape good stuff from bottom of pan. | | 7 | Combine all meat, beef wine stock and tomatoes in crock pot. | | 8 | Cook covered at 200 for 4 hours until meat is tender. |
Roasted Veggies |
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/3 | medium | Baby Carrots (16 oz. bag) | 2/3 | ounce | Red Potatoes (2-4 cups) | 1/4 | large | onion sliced very thinly | 1 7/8 | clove | garlic minced | 1 1/3 | tablespoons | olive oil, extra virgin | 1/3 | tablespoon | herbs de province | 2/3 | tablespoon | balsamic vinegar |
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Steps
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Sequence
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Step
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| | 2 | Toss veggies with olive oil and herbs and salt. | | 3 | Place in roasting pan and roast for 20 minutes, turning occasionally with metal spatula. | | 4 | In the last 5 minutes, toss with balsamic vinegar and continue roasting until tender. | | 5 | To serve, ladle beef mixture over veggies in a big bowl. | | 6 | For a touch of sweetness, thinly slice a couple of small apples. Lay in the roasting pan and roast for 5-10 minutes until tender and lightly brown. Add to the bowls as garnish. |
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