Hearty Beef Stew

This beef stew is the best beef stew you will ever have!  It’s loaded with delicious meat potatoes, veggies and fresh herbs. It’s slow simmered to get a thick, silky broth that is perfect for sopping up with a crusty piece of French bread with homemade butter.  This is one of those times when I wish I still lived in a cabin in the woods in Alaska.  I’m sure fresh moose steak or caribou would be fabulous in this stew.  I can just imagine the stew simmering away all day while I’m out shoveling snow or bringing in fire wood.  I envision my husband’s soggy coat and gloves hanging by the wood stove to dry after a hard days work.  The sun is going down, making way for a frosty evening, the perfect accompaniment to a bowl of hearty stew.  Is your mouth watering yet?  Mine is.

Beef Stew Ingredients

Ingredients:

1lb Stew beef chunks or any beef steak cut into bite sized chunks
4 Tbs butter
2 Tbs flour
1 sprig of fresh rosemary
2 sprigs of fresh thyme
2 bay leaves
1/2 tsp dried parsley
Freshly ground black pepper
3 cloves of garlic, finely chopped
1 1/2 cups of pearl onions, or any onion
1 cup of chopped celery
2 cups of chopped carrot
3 cups of marble potatoes or any potatoes cut into bite sized chunks
4 cups of beef stock
1 cup red wine (I used syrah)
2 Tbs Worcestershire sauce

Method:

Brown beef in a skillet.
Beef Stew Beef

In a large stew pot, melt butter on low heat, when melted add the flour a little at a time and whisk until you make a paste called a roux.  Add the garlic, onion, celery, carrot, thyme, rosemary, black pepper, bay leaves and cook on low for a few minutes.
Beef Stew Roux

Add the beef stock, cooked beef, potatoes, wine and Worcestershire sauce.  Simmer on low/med heat for 2-3 hours, stirring occasionally.  If stew isn’t as thick as you like, make a thickener by whisking 1/2 cup of cold water with 2 Tbs flour, pour into soup and stir.
Beef Stew in Crock

Ladle into bowls, serve with crusty bread slathered with homemade butter and enjoy!
Hearty Beef Stew 2

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Sesame Soy Green Beans

With Thanksgiving just around the corner, fresh green beans are in abundance in the markets.  But we wanted to give you more options than just the typical American green bean casserole.  Although green bean casserole can be DELICIOUS when it’s made from scratch (no canned beans or soup here!), sometimes it’s nice to have an option that’s a little lighter.  Yes, this recipe has soy sauce which is high in sodium, but you are using fresh ingredients which makes a huge health and flavor difference.  And when you think about all the sodium and preservatives in canned green beans and condensed cream of mushroom soup, well, is it really an issue?  However, you can still cut down the sodium by using a low sodium soy sauce or liquid aminos.  Now, let’s get to it!
**Note:  Because of the chili paste, this recipe does have a little heat to it!**

Ingredients:

1 lb fresh green beans
2 Tbs sesame oil
3-4 cloves of garlic, minced
1 onion, sliced or about ½ lb of      frozen  pearl onions
1 tsp chili paste
¼ cup soy sauce or liquid              aminos
¼ cup water
1 tsp sesame seeds (optional)


Directions
:

Blanching Green Beans:  Rinse green beans well and trim off the stem ends.  Fill a large stock pot with water, about 8 cups.  Add 1 tsp salt and bring water to a rolling boil.  Add the green beans to the water and allow to boil until tender and bright green, about 2-4 minutes (I like mine soft, so I go the full 4 minutes).  Remove beans from water and immediately rinse with cold water or plunge into ice water to stop the cooking process.  Set cooled beans aside.
**Note:  You can blanch the beans ahead of time (we recommend no more than a day ahead) and store them in the refrigerator until they’re ready for use.**

In a heavy bottomed saute pan, add the sesame oil and garlic.  Saute garlic on medium-high heat until golden brown, but be very careful not to burn as garlic cooks quickly.

Add the onions, saute them for about 1 minute, then turn the heat down to medium-low.

Add the soy sauce, chili paste and water and simmer for about 15 minutes, stirring occasionally, until liquid has reduced by about half.    

Add the green beans to the pan and cook for another 5 minutes or until beans are heated through.  Garnish with sesame seeds, if desired.  Enjoy!