Recipe Of The Week!

Beef Stew

Hearty Beef Stew Recipe for Cozy Days: From Stovetop to Slow Cooker

Introduction:
As the weather starts to change and the temperatures drop, there’s nothing quite like a hearty stew to warm you from the inside out. This beef stew recipe is perfect for those cozy days when you crave a comforting, flavorful meal. Whether you prefer to cook it on the stovetop or in a slow cooker, this recipe has you covered. Let’s dive into the ingredients and step-by-step instructions to make a delicious and satisfying beef stew.

Ingredients:
Beef Stew Seasoning Mix:

• 1 ½ teaspoons sea salt
• 1 teaspoon dried crushed rosemary
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1 teaspoon paprika
• ½ teaspoon freshly ground black pepper

Beef Stew:

• 2 tablespoons vegetable oil, plus additional as needed
• 2 pounds beef stew meat
• 1 cup diced white or yellow onion
• 2 stalks of celery, chopped
• 1 teaspoon minced garlic
• 3 tablespoons tomato paste
• 1 cup water
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1 pound baby yellow or red potatoes, halved or quartered
• 4 carrots, peeled and roughly chopped
• 2-3 stalks celery, roughly chopped
• 1 cup frozen peas (no need to thaw)
• 1 small zucchini, roughly chopped
• ¼ cup fresh Italian parsley
• ¼ cup water
• 2 tablespoons cornstarch

Instructions for Stovetop:

1. Combine the seasoning mix ingredients in a small bowl.
2. Cut any large pieces of stew meat into smaller bite-size pieces, if necessary.
3. Heat the vegetable oil in a large Dutch oven over MEDIUM-HIGH heat.
4. Sauté the beef in batches, seasoning with the spice mixture until browned, then set aside.
5. In the same pot, cook the onion, celery, and garlic until softened. Add the tomato paste.
6. Add the red wine, beef broth, Worcestershire sauce, remaining spice mix, and bay leaf. Return the beef to the pot.
7. Simmer for 1 ½ hours until the beef is tender.
8. Add potatoes and carrots, simmer until tender.
9. Stir in frozen peas and parsley.
10. Combine water and cornstarch, stir into the stew to thicken.
11. Remove the bay leaf before serving.

Slow Cooker Instructions:

1. Follow the steps for the seasoning mix and browning the beef.
2. Transfer the browned beef to a 6-quart slow cooker.
3. Cook the onion, celery, and garlic in the same pan, then add tomato paste.
4. Add the red wine, beef broth, potatoes, carrots, remaining spice mix, and bay leaf to the slow cooker.
5. Cook on LOW for 7 to 8 hours or on HIGH for 3 to 4 hours.
6. 30 minutes before the end of cooking, stir in frozen peas.
7. Combine water and cornstarch, stir into the stew to thicken.
8. Remove the bay leaf and stir in parsley before serving.

This hearty beef stew recipe is a versatile and delicious way to warm up during chilly weather. Whether you choose the stovetop or slow cooker method, you’re in for a treat. The rich, savory flavors and tender meat and vegetables will make you savor every bite. Enjoy this comforting dish with your loved ones as you embrace the changing seasons.

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This recipe combines store-bought gnocchi and peas in a cheesy, lemony cream sauce that is sure to comfort your stomach and your soul.

Gnocchi with peas and cream sauce.

Ingredients

• Salt and pepper
• 125 grams (about 1 cup) peas, preferably fresh
• One 17.5-ounce package gnocchi
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus more for serving
• 1 lemon, zested and juiced, plus lemon wedges for serving
• Chopped fresh parsley, for serving

Instructions

1. Bring a large pot of water to a boil and season generously with salt. Add the peas and cook until tender. Transfer the cooked peas to a bowl of ice water to cool; drain and reserve.
2. Cook the gnocchi in the same pot of boiling water until they float; drain and reserve.
3. Meanwhile, heat the heavy cream in a large pan over medium heat until slightly reduced. Stir in the cheese, lemon zest, lemon juice, gnocchi, and peas; season with salt and pepper. Spoon the pasta into bowls and served with extra cheese, lemon wedges, and parsley, if desired.

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Butter Pecan Ice Cream Bread

Butter Pecan Ice Cream Cake

2 cups butter pecan ice cream

1 ¼ cup self-rising flour

¼ cup chopped pecans

Preheat oven to 350˚F.

In a small saucepan, melt ice cream on very low. Once ice cream begins to melt, remove from heat and pour into a large bowl.

Add flour to the bowl and mix well.

Line a loaf pan with parchment paper and grease. Pour in mixture and top with chopped pecans.

Bake for 35 to 40 minutes or until toothpick comes out clean.

Allow to cool before cutting.

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Corn Salad

Ingredients

4 large ears corn, husked

2 tablespoons unsalted butter

1 jalapeño all seeds removed

8 scallions, trimmed

3/4 cup Greek yogurt plane

2 -3 tablespoons lime juice

1/2 cup roughly chopped cilantro

Kosher salt and freshly ground pepper

2 cups shredded baby kale

1 pint rainbow cherry tomatoes, halved or quartered

2 to 3 ounces Queso Fresco or Feta we prefer the queso

1/2 teaspoon smoked paprika, plus more for finishing

Instructions

Heat a grill to medium-high. Wrap 2 ears of corn and 1 tablespoon butter in a snug packet with heavy-duty foil. Repeat with the other 2 ears.

Place the foil-wrapped corn directly on the grill and cook for 5 to 6 minutes on each side. Place the jalapeño on a cooler spot on the grill and cook for about 8 minutes, turning to brown evenly. Open one of the corn packets to make sure the corn is caramelized and brown; if not, turn the heat to high and grill for another 2 minutes on each side. Remove from the grill, open the foil packets, and let the corn cool somewhat.

Lay the scallions perpendicular to the grill grates and cook for 1 to 2 minutes on each side, until charred. Cut into 1-inch lengths. Set aside. Finely chop the jalapeño, leaving the seeds behind.

Using a sharp knife, cut the kernels from the cob into a bowl.

Whisk the yogurt, lime juice and cilantro in a small bowl. Season with salt and pepper to taste. Add the chopped jalapeño a little at a time, tasting as you go to get the right heat level.

Add the kale, half the scallions, half the tomatoes, half the queso, the smoked paprika and the dressing to the bowl and toss to combine thoroughly. Season with salt and pepper to taste.

Transfer to a serving bowl and top with the remaining tomatoes, scallions, and queso. Generously sprinkle smoked paprika over top and serve.

**if some don’t like cilantro you can use 1/4 cup basil torn instead and substitute the lime with lemon**

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Old-Fashioned Ham and Cabbage Soup with Potatoes

Ingredients

• 1 tablespoon butter or oil
• 1 small yellow onion, diced
• 2 large carrots peeled and sliced
• 2 cloves garlic, minced
• 5 medium Yukon gold potatoes, diced (peels left on)
• 2 stalks celery chopped
• 1 small head green cabbage, chopped
• 1-1 ½ cup(s) diced ham
• 1/2 tablespoon fresh thyme leaves, chopped
• 1/2 teaspoon ground black pepper + more for tasting
• 1/2 teaspoon salt
• 2 32-ounce containers unsalted chicken stock
• 1-2 bay leaves
• 1-2 teaspoon better than bouillon

Instructions

1. In a large Dutch oven or stock pot, heat butter or oil to medium-high heat. Add onion and carrot and saute until just starting to soften, about 3-4 minutes. Stir in garlic.
2. Add potatoes, cabbage and ham and celery and stir to combine. Stir in thyme leaves, salt, black pepper.
3. Add the chicken stock and bay leaf and bring to a simmer. Place lid on pot and reduce to a very low simmer. Allow to cook 30-35 minutes, until potatoes and cabbage are soft. Stir in bouillon.
4. Taste and adjust seasoning, if necessary.

Notes

As with all soup this will taste better the next day, or after simmering for several hours.

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SPAGHETTI BOLOGNESE WITH BEANS

Instructions

4-5 oz smoked thick cut pancetta

1 carrot peeled

2 sticks celery

3-4 cloves garlic minced

10-12 black olives sliced optional

2 lbs. good quality beef mince

2 organic beef stock cubes or 2 teaspoons better than bouillon

a 6oz glass red wine or if you don’t drink use beef or chicken stock

2 bay leaves

1 red onion

5 ounces tomato puree

16 oz boiling water

1 can 14-16 oz kidney beans

1 x 14-16 oz can cannellini beans

fine salt & freshly ground black pepper

Directions

Prepare your ingredients by finely chopping your pancetta, carrot, celery and onion

Heat a large frying pan over a medium heat and fry the pancetta for 3 to 5 minutes until crisp.

Stir in the onion, carrot and celery and leave to sweat for 10 mins or until soft.

Now add the beef to the pan,stirring occasionally until it has browned all over. Add garlic and cook 1-2 minutes.

Pour in the wine or beef or chicken stock in , and keep stirring for 2 minutes until the alcohol has evaporated.

Stir in the tomato puree and boiling water.

Crumble in the stock cubes, add the bay leaves and stir together.

Leave to simmer with the lid on over a low heat for 1 hour. Drain and rinse your beans and add to the pot Replace the lid leaving it simmer again for a second hour – (a total of 2 hours cooking) so that the flavours intensify and the beef becomes tender.

Remove the bay leaves before serving

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Watermelon Salads – So refreshing

You only need four ingredients to make this refreshing salad! You can adjust recipe to your family size.

• Watermelon
• Red onion
• Feta cheese
• Mint

You can also add a drizzle of balsamic vinegar or balsamic glaze, but that is optional. The salad is good with or without it!

Ingredients  

• 6 cups cubed watermelon
• 1/4 red onion, sliced super thin or chopped if you prefer
• 1/3 cup feta cheese
• 1/3 cup fresh mint leaves, chopped
• Balsamic vinegar or balsamic glaze,optional
• I have added cucumbers and strawberries and served with a poppyseed dressing

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Greek Frittata

I love a frittata and this one is super delicious ,made with sun-dried tomatoes, olives, spinach and creamy feta cheese. This Greek-inspired recipe is super easy to make and full of flavor, and great to prep ahead!

Enjoy!!

Ingredients

9 large eggs
1/3 cup half and half
¼ cup chopped fresh parsley or oregano or a mix of both
1/4 tsp. kosher salt plus a pinch for tomato salad
1/2 tsp. black pepper
2 Tbsp. olive oil
1/2 cup chopped red onion
2 garlic cloves minced
2-3 cups baby spinach firmly packed
1/2 cup chopped sun-dried tomatoes
8 pitted and chopped kalamata olives. 6 cherry tomatoes halved.
1/4 cup crumbled feta cheese divided
2 cups chopped mixed heirloom tomatoes
1 Tbsp. chopped mixed herbs such as parsley, basil, oregano, or mint

Instructions

• Preheat oven to 350°F.

• In a medium bowl, whisk together eggs, half and half, parsley, salt, and pepper. Set aside.

• Heat a 10-inch oven-safe skillet over medium heat. Add olive oil and onion; cook, stirring occasionally, until softened, about 5 minutes.

• Add garlic, spinach, sun-dried tomatoes, 6 halved Cherry tomatoes and olives, cook stirring occasionally, until spinach is wilted, about 3 minutes.

• Move skillet off the heat. Scatter vegetable mixture evenly in bottom of skillet. Pour egg mixture over vegetables.

• Sprinkle top with feta cheese or your favorite cheese.

• Return skillet to heat over medium. Cook, without stirring, until edges are just set, about 3 minutes.

• Transfer skillet to oven; bake until set, about 15 minutes.

• If desired, broil until top is lightly browned, about 2 minutes.

• Stir together tomatoes, 1 tablespoon herbs, and a pinch of salt.

• Top individual slices with tomato salad.

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