Recipes

Ingredients: 1 onion, chopped two carrots, diced two potatoes, peeled in addition to cubed two stalks celery, diced 12 oz cubed crimini mushrooms 1 1/4 lb cubed sirloin or other beef for stew two cups beef stock iii sprigs' worth of fresh thyme leaves 1 tablespoon chopped fresh rosemary 1 bay leaf super fine flour (like Wondra flour) ocean salt freshly reason dark pepper Directions: Toss the beef alongside the salt, pepper in addition to unopen to super fine flour to coat. Set aside. Heat unopen to olive crude inward a Dutch oven in addition to add together the beef, carrots, potatoes, mushrooms in addition to herbs. Saute until the beef is lightly browned on all sides in addition to the vegetables are only foremost to soften. Pour the mixture into a six quart tedious cooker. Add the stock in addition to bay leaf. Cover in addition to ready for 8 hours. Remove the bay leafage prior to serving. Stir. My thoughts: Growing upward my grandpop ever made beef stew.

Ingredients: 1 onion, chopped two carrots, diced two potatoes, peeled in addition to cubed two stalks celery, diced 12 oz cubed crimini mushrooms 1 1/4 lb cubed sirloin or other beef for stew two cups beef stock iii sprigs' worth of fresh thyme leaves 1 tablespoon chopped fresh rosemary 1 bay leaf super fine flour (like Wondra flour) ocean salt freshly reason dark pepper Directions: Toss the beef alongside the salt, pepper in addition to unopen to super fine flour to coat. Set aside. Heat unopen to olive crude inward a Dutch oven in addition to add together the beef, carrots, potatoes, mushrooms in addition to herbs. Saute until the beef is lightly browned on all sides in addition to the vegetables are only foremost to soften. Pour the mixture into a six quart tedious cooker. Add the stock in addition to bay leaf. Cover in addition to ready for 8 hours. Remove the bay leafage prior to serving. Stir. My thoughts: Growing upward my grandpop ever made beef stew.

Ingredients: 1 onion, chopped two carrots, diced two potatoes, peeled in addition to cubed two stalks celery, diced 12 oz cubed crimini mushrooms 1 1/4 lb cubed sirloin or other beef for stew two cups beef stock iii sprigs' worth of fresh thyme leaves 1 tablespoon chopped fresh rosemary 1 bay leaf super fine flour (like Wondra flour) ocean salt freshly reason dark pepper Directions: Toss the beef alongside the salt, pepper in addition to unopen to super fine flour to coat. Set aside. Heat unopen to olive crude inward a Dutch oven in addition to add together the beef, carrots, potatoes, mushrooms in addition to herbs. Saute until the beef is lightly browned on all sides in addition to the vegetables are only foremost to soften. Pour the mixture into a six quart tedious cooker. Add the stock in addition to bay leaf. Cover in addition to ready for 8 hours. Remove the bay leafage prior to serving. Stir. My thoughts: Growing upward my grandpop ever made beef stew.

Ingredients: for the ragout: 1 1/2 lb crimini mushrooms, sliced two bulbs fennel, sliced into half-moons 1 reddish onion, sliced into half-moons two cloves garlic, sliced 1 1/4 lb cubed sirloin or stew beef superfine flour (like Wondra) quart beef stock 1/4 loving cup (drained) kalamata olives 1 tablespoon coarse herbs de Provence 1/4 loving cup chopped parsley salt freshly basis dark pepper for the polenta: vi cups beef stock or chicken stock 1 bay leaf 1 tablespoon butter 1 tablespoon olive oil two cups yellowish stone-ground (polenta) grits 1/4 loving cup grated Parmesan salt freshly basis dark pepper Directions: for the ragout: In a medium heavy-bottomed pot or Dutch oven, estrus simply about oil. Add the mushrooms, fennel, onion, together with garlic together with saute until good cooked down. The onions together with fennel should last close caramelized. Sprinkle the beef amongst flour together with stir it into the vegetables, browning the c

Ingredients: for the ragout: 1 1/2 lb crimini mushrooms, sliced two bulbs fennel, sliced into half-moons 1 reddish onion, sliced into half-moons two cloves garlic, sliced 1 1/4 lb cubed sirloin or stew beef superfine flour (like Wondra) quart beef stock 1/4 loving cup (drained) kalamata olives 1 tablespoon coarse herbs de Provence 1/4 loving cup chopped parsley salt freshly basis dark pepper for the polenta: vi cups beef stock or chicken stock 1 bay leaf 1 tablespoon butter 1 tablespoon olive oil two cups yellowish stone-ground (polenta) grits 1/4 loving cup grated Parmesan salt freshly basis dark pepper Directions: for the ragout: In a medium heavy-bottomed pot or Dutch oven, estrus simply about oil. Add the mushrooms, fennel, onion, together with garlic together with saute until good cooked down. The onions together with fennel should last close caramelized. Sprinkle the beef amongst flour together with stir it into the vegetables, browning the c

Ingredients: grouping #1 2 lb beef overstep circular or sirloin, cubed i large onion, diced i clove garlic, minced three carrots cutting into coins 2 russet potatoes, peeled in addition to diced 2 stalks celery, diced 2 portobello mushroom caps, cubed grouping #2 i loving cup carmine wine fourteen oz canned diced tomatoes 1/2-1 teaspoon marjoram 1/2-1 teaspoon crushed rosemary body of body of water salt freshly solid soil dark pepper grouping #3 i loving cup frozen or fresh light-green beans 1/3 loving cup frozen or fresh corn kernals Directions: Saute the ingredients from grouping #1 inwards a chip of canola fossil oil until the vegetables are softened in addition to the meat is lightly browned. Add to a four quart deadening cooker. If the meat in addition to vegetables gave off a lot of liquid in addition to it isn't every bit good oily, I add together a piddling less than 1/4 loving cup of it into the deadening cooker. Add the ingredients from grouping #2.

Ingredients: grouping #1 2 lb beef overstep circular or sirloin, cubed i large onion, diced i clove garlic, minced three carrots cutting into coins 2 russet potatoes, peeled in addition to diced 2 stalks celery, diced 2 portobello mushroom caps, cubed grouping #2 i loving cup carmine wine fourteen oz canned diced tomatoes 1/2-1 teaspoon marjoram 1/2-1 teaspoon crushed rosemary body of body of water salt freshly solid soil dark pepper grouping #3 i loving cup frozen or fresh light-green beans 1/3 loving cup frozen or fresh corn kernals Directions: Saute the ingredients from grouping #1 inwards a chip of canola fossil oil until the vegetables are softened in addition to the meat is lightly browned. Add to a four quart deadening cooker. If the meat in addition to vegetables gave off a lot of liquid in addition to it isn't every bit good oily, I add together a piddling less than 1/4 loving cup of it into the deadening cooker. Add the ingredients from grouping #2.

Ingredients: for the ragout: 1 1/2 lb crimini mushrooms, sliced two bulbs fennel, sliced into half-moons 1 reddish onion, sliced into half-moons two cloves garlic, sliced 1 1/4 lb cubed sirloin or stew beef superfine flour (like Wondra) quart beef stock 1/4 loving cup (drained) kalamata olives 1 tablespoon coarse herbs de Provence 1/4 loving cup chopped parsley salt freshly basis dark pepper for the polenta: vi cups beef stock or chicken stock 1 bay leaf 1 tablespoon butter 1 tablespoon olive oil two cups yellowish stone-ground (polenta) grits 1/4 loving cup grated Parmesan salt freshly basis dark pepper Directions: for the ragout: In a medium heavy-bottomed pot or Dutch oven, estrus simply about oil. Add the mushrooms, fennel, onion, together with garlic together with saute until good cooked down. The onions together with fennel should last close caramelized. Sprinkle the beef amongst flour together with stir it into the vegetables, browning the c