Posts Tagged ‘carrots’

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Beef Stew with Red Wine and Cranberries

March 12, 2017

Beef stew was a staple in my childhood home. This version has some bacon for extra yumminess. We also added red wine and cranberries…this gives the stew extra richness and makes it a little unusual. If you have a Parmesan rind, feel free to add it to the sauce for even more flavor.

You will need:

  • 1 lb thick cut bacon, chopped
  • 2 lb steak, cut into 1-inch cubes (pick your favorite stew cut)
  • 1/3 c T all-purpose flour, divided
  • 1/2 t pepper
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1/4 t paprika
  • 2 medium yellow onions, chopped
  • 16 oz baby bella mushrooms, cleaned and quartered
  • 3 c carrots, peeled and cut into 1-inch pieces
  • 3 cloves garlic, minced
  • 1/2 c port
  • 1 bottle (750 mL) dry red wine
  • 2-3 c unsalted beef broth
  • 4 T tomato paste
  • 2 or 3 bay leaves
  • 2 c cranberries, fresh or frozen
  • 2 russet potatoes, peeled and cut into 1-inch cubes
  • Salt and pepper, to taste

Then you will…

  1. Preheat your oven to 250 degrees. Line a diner plate with two sheets of paper towel.
  2. In a large dutch oven, cook the bacon over medium high heat until starting to crisp.
  3. Remove bacon with a slotted spoon. Place on the prepared plate.
  4. Pat the beef dry with paper towel.
  5. In a large ziplock, combine 1/3 cup of the flour with the 1/2 teaspoon pepper, garlic powder, 1/4 teaspoon salt, and the paprika.
  6. Toss the beef in the flour mixture.
  7. Add the beef to the dutch oven and saute over medium high heat until golden on each side, about 5 minutes.
  8. Transfer the beef to the plate with the bacon.
  9. Add the onions and mushrooms to the dutch oven. Saute for 5 minutes.
  10. Add the carrots and garlic. Saute another 5 minutes.
  11. Mix in the port, and allow to reduce by half.
  12. Stir in the wine, 2 cups of the broth, and the tomato paste.
  13. Bring to a boil. Remove from heat.
  14. Return the beef to the dutch oven.
  15. Stir in the cranberries.
  16. Add the bay leaves.
  17. Bake for 2 hours. Remove the bay leaves.
  18. Stir in the potatoes and add more broth as needed.
  19. Bake for another 45 minutes to an hour, or until the potato is tender.
  20. Season with salt and pepper to taste.
  21. Serve with crumbled bacon on top!

20170117 Beef Stew Cranberry

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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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