"Bless us, O Lord, and these Thy gifts, which we are about to receive from Thy bounty, through Christ our Lord. Amen."

Tuesday, September 12, 2017

Beef Stew with Red Wine

I am certain there are a thousand Beef Stew recipes available...well, here is a thousand and one!
Like most of my recipes, this is simplistic and (easy enough) the recipe can be doubled.

This Autumn, treat yourself, and your family to this hearty meal...it makes good sense to prepare a large pot of this aromatic stew.

What you will Need:

1/4 cup all-purpose flour
1/4 teaspoon ground pepper
1 pound boneless beef stewing meat, trimmed & cut into inch cubes
3-5 teaspoons olive oil (or vegetable oil) for browning beef
2 tablespoons red wine vinegar
1 cup red wine
4 cups beef broth
2 bay leaves
1 tablespoon herbs de provence (with lavender if you can find)
2 tablespoons tomato paste
1/2 medium onion, peeled and chopped
5 medium carrots, peeled and cut into 1/4-inch slices
2 large potatoes, peeled and cut into 3/4-inch cubes
2 teaspoons kosher salt
ground pepper to taste

Herbs de Provence

Let's Begin:

1. Combine the flour and pepper in a bowl, add the cubed beef and coat well.  In large pot, add 3 teaspoons of oil and heat, adding about 1/2 beef.  Turn the beef cubes until browned on all sides; repeat with remaining beef cubes.  Add more oil if needed.  Remove beef from the pot, saving browned bits in pot.

2.  Add the vinegar and wine to the pot, scraping the pan to loosen bits.  Add the beef, beef broth, bay leaves, herbs and tomato paste.  Stir and bring to boil, cover pot and reduce to slow simmer.  Cook about 1 1/2 hours, until the beef is tender.

3.  Add the onions and carrots, cover and simmer for 10 minutes.  Add the potatoes, salt and pepper (to taste) and simmer for an additional 30 minutes.  Beef Stew is rich meal and doesn't really require a side...However, you can pair it with fresh baked french bread, rolls or cornbread and a nice glass of red wine. 


Friday, January 27, 2017

Potato & Leek Soup

Soups are perfect for those cold days, afternoons or nights.  Make a big pot of this soup and warm up for an easy and satisfying meal...put some bread on in the morning and voila have this Potato & Leek Soup for lunch or dinner.


3 - 5 Tablespoons olive oil or butter
2 - 4 leeks, sliced, using only the white part
2 - 3 fresh garlic cloves, (optional)
8 cups of Chicken Stock or Beef Stock
8 potatoes, peeled and cubed
1 cup milk
2 - 4 tsp. kosher salt (or to taste)
1/2 - 1 tsp. pepper


1.  Heat olive oil in large pot and sautee sliced leeks until tender; pour in chicken stock and cubed potatoes.  Cover the pot with tight fitting lid and cook for 40 minutes.

2.  Use a potato masher with the soup in the pot.  Add milk, salt and pepper and whisk until creamy.  If you have a hand blender...that works, too!

3.  Serve warm with freshly baked bread!  Garnish with fresh parsley.