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. 

 Parfait!

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.

WHAT YOU WILL NEED:

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


LET'S BEGIN:

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.

Greek Lemon Soup

This is a very easy soup to make.  It is hearty and comforting...

and all you need are five ingredients!

WHAT YOU WILL NEED:

2 quarts vegetable or chicken stock
1 pound leeks (approx. 3 cups chopped), white and light green parts only, cleaned and thinly sliced.  If you don't have leeks, use 2 cups chopped onions.
2/3 cup rice (I use wild rice, brown works well too)
4 large eggs
2 lemons, juiced and strained, about 6 to 8 tablespoons
1 teaspoon dill
1 tablespoon fresh chopped dill for garnish

LET'S BEGIN:

1.  Combine the chicken/vegetable stock and leeks/onions and bring to boil in a large pot.  Reduce heat and simmer for 20 minutes on medium-low.

2.  Add the rice and continue to simmer until cooked through, about 30-45 minutes.  Remove from heat.

3.  In a medium bowl, beat the eggs and lemon juice together until combined.  Take a ladle of broth from the pot and SLOWLY pour into the egg/lemon mixture, whisking while pouring.  The eggs will curdle if uou add the eggs directly into the pot.  Add one more ladle of broth to the eggs and whisk to combine.  Pour the remaining egg mixture into the large pot of soup.  Enjoy!

~ Fast & Slow Cooking ~

Yesterday was officially the first day of Autumn...so, I thought I would bring out my slow-cooker and simmer something aromatically delicious. 

Using my Make if Fast, Cook it Slow cookbook (which I picked up at a used book sale), I found something that I could make using the ingredients that I had on hand.  I omitted/added a couple ingredients:  It called for corn, I used carrots.  It called for cumin spice, I did not have any on hand, so I used rosemary, thyme, and celery seed.  Just a pinch or two of each.  Although it is suggested to use chili powder as a substitute, I omitted because of the salsa I used in the ingredients.  It was plenty spicy!

~ SALSA CHICKEN & BLACK BEAN SOUP ~

The Ingredients:
2 cans black beans, drained & rinsed
1 pound boneless, skinless chicken pieces
4 cups chicken broth
16 oz. salsa
1 cup frozen corn (I used fresh carrots)
1 cup sliced mushrooms
1 1/2 tsp. ground cumin
1/2 cup sour cream
Optional garnishes: shredded cheddar cheese, avocado slices, fresh cilantro

The Directions:
Drain & rinse the beans, place in stoneware.  Add the chicken, broth, and salsa.
Next, add the vegetables & spices.  Cover and cook on low for 8 to 10 hours, or high for 5 to 6 hours (I did high for 3 hours and low for 2 hours).  Mix in the sour cream before serving, and garnish with cheese, avocado & cilantro if desired.

My children loved it...even my picky one enjoyed it.  Depending on the spiciness of the salsa, will (of course) make your soup either mild or zingy!