The Perfect Beef Stew

Rarely (if ever) do I claim that something I make is "the best." I am hesitant to call this recipe "perfect," since it's not something I eat (red meat), but my family claims that it's amazing, and Kevin has even proclaimed, "I'd give this SIX bowls if I could!" I have to admit - it makes me feel great!

Anyway, I made this dish for my sister in law, when she had a baby recently. I found it on the Food Network website, and it had gotten very good reviews, so I decided it was worth a try. Now, mind you, beef stew is an afternoon affair. It takes about 3 hours to make. Granted, it's not all "hands-on time," but it's fairly labor and time intensive. I was excited to make it, though, and I put a lot of love into it. When Kevin tried it, he was really blown away, and actually a bit sad, since I had to give it away. I made the stew again last weekend - this time, in the slow cooker. It was equally as good, despite the fact that it was way too big for my crockpot, and basically overflowed onto my counter (oops). Also, because it's such a massive amount of stew, it took a whopping 10 hours to cook (a.k.a. I started it at 7 a.m., and we ate at 6 p.m.). All that being said, it was a great slow cooker meal, because I was able to start it when I woke up at 6, and then I didn't need to think about it until an hour before dinner, when I whipped up the barley.

The point is, you should make this. It's a very basic beef stew recipe, with no bizarre ingredients or directions. Oh, and it tastes terrific. My sister in law even told me that she would order it in a restaurant! You know, my little sis swears by the recipes she finds on Food Network, but I haven't had as much luck. I think I might be coming around, though...




A note about the beef: I have always used "Stew Meat," when I've made stews in the past. I just assumed everyone used stew meat, because it's already cut into perfect "stew sized pieces." Well, a few months ago, Kevin commented that stew beef is usually pretty low in quality. Hmph. So, this time, I bit the bullet, and bought beef chuck, and cut it myself. It makes a HUGE difference, and it's really no big deal. I mean, yes, it takes 10 more minutes to cut it, but it's well worth it. I bought a 3 pound package at BJ's Wholesale, and used the whole thing. I'd highly recommend it!


Make this. 5 Bowls!

Beef Stew

Ingredients

• Vegetable oil, for searing
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 medium onions, cut into 6ths
• 5 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1/3 cup all-purpose flour, or to cover
• 10 cups cold water, or chicken or beef broth, homemade or low-sodium canned
• 6 sprigs parsley
• 6 sprigs fresh thyme
• 2 bay leaves
• 1 1/4 pounds medium red potatoes, quartered
• 4 medium carrots, cut into 2-inch pieces
• 2 celery stalks, cut into 2-inch pieces
• 7 canned whole, peeled tomatoes, lightly crushed
• 2 to 3 teaspoons red wine vinegar, or to taste
• Cook's Note: Beef chuck, from the shoulder, because of its marbling of intra-muscular fat, is the choice for any type of stew. If you can't find chuck cubed for stew in your meat department, buy a thick chuck steak and cut it into 2-inch cubes.

Directions

Heat a large Dutch oven with a tight-fitting lid over medium-high heat. Pour in enough oil to fill the pan about 1/4-inch deep. Season the beef generously with salt and pepper, and add to the pan. Saute half the meat, uncovered, stirring only occasionally, until well-browned, about 8 minutes. Using a slotted spoon, transfer the beef to a plate. Repeat with the remaining beef. Discard the oil and wipe out the pan.

Preheat the oven to 325 degrees F. Return the pot to the stove and melt the butter over medium high heat. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until lightly browned, about 1 minute more. Add the reserved beef and scatter the flour over the vegetable and beef mixture (enough to lightly coat) and cook stirring until lightly toasted. Add the water or broth, and bring to a simmer. Tie the parsley, thyme, and bay leaves together with a piece of kitchen twine and add the bundle to the pot. Season with 2 teaspoons salt, or to taste. Cover and transfer to the oven. Cook the meat until just tender, about 1 1/2 hours. (This can also be done on the stove at a low simmer.)

Remove pot from the oven. Skim the fat from the cooking liquid with a spoon or ladle. Add the potatoes, carrots, celery, and the tomatoes, and bring to a simmer on top of the stove. Cook, uncovered, stirring occasionally, until the liquid thickens and the vegetables are tender, about 1 hour. Remove and discard the herb bundle. Stir in the vinegar and season with salt and pepper, to taste. Divide among bowls and serve immediately.

Classic Roast Chicken with Julienne Glazed Carrots and Peas

How do you know when a meal is really good? For me, it's a feeling of wanting the flavor in my mouth all evening, or the fact that I can't stop thinking about the food, when dinner is over. Truth be told, I have never roasted a whole chicken. The idea of it has always given me the heebie jeebies, and I just never wanted to bake anything with the skin on it, nor did I want to reach inside and grab out any giblets. Blech. My little sis has recently been encouraging me to try my hand at roasting, as she's been using "Ina's Perfect Roast Chicken" recipe for a couple of months now. I decided not to make Ina's recipe, mostly because I didn't have all the ingredients (fennel, a whole bulb of garlic, and fresh thyme were all missing from my fridge). I found this "Classic Roast Chicken" recipe on the Cooking Light website, and it looked right up my alley. It was much easier than I thought it would be. First of all, it's really not that gross or slimy. Phew. The rub is really easy to throw together and apply to the chicken. Almost immediately after throwing the old bird in the oven, my house started to smell... Amazing. Yes. Totally and incredibly wonderful. I'd make this again, just to smell it.

Anyway, I made this almost exactly as directed in the recipe, and the taste was out of this world. Never has Kevin so quickly exclaimed, "THIS IS DELICIOUS! 5 Bowls!!!" This roast chicken has the most amazing herbal flavor, and it extremely juicy and tender. I put lemon wedges and rosemary inside the bird, which supposedly contributes to the moisture content. The gravy, which I also made exactly as the recipe stated, was truly delicious. I served this with roasted taters, and also added a recipe for Julienne Glazed Carrots, to which I added peas, to up the veggie content. In the end, I wished I had done ONE thing differently - I wished I'd gotten a bigger chicken, so we could have had more leftovers. Honestly, this recipe is just so good. I want to try other roast chicken recipes, but I can't imagine liking another one any more than this one. It was that good...




Glazed Julienne Carrots


Yield: 8 servings (serving size: 1/2 cup)


2 tablespoons reduced-calorie margarine (I used a lot less)
1/4 cup firmly packed brown sugar (I used a couple of tablespoons)
4 cups (2-inch) julienne-cut carrot
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh parsley
*1 Cup of Frozen Peas (Just throw them in with the carrots)

Melt margarine in a large nonstick skillet over medium heat; add sugar, stirring until melted.

Add carrots, salt, and pepper and cook 10 minutes, or until carrots are crisp-tender, stirring occasionally. Remove from heat. Stir in parsley.

CALORIES 57 (30% from fat); FAT 1.9g (sat 0.4g,mono 0.8g,poly 0.6g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 22mg; CARBOHYDRATE 10.1g; SODIUM 123mg; PROTEIN 0.6g; FIBER 1.9g

Cooking Light, NOVEMBER 1996

Make this. It is a perfect go-to recipe for roast chicken. 5 Bowls. No question.

Classic Roast Chicken with Gravy

Be sure the butter is softened so it combines thoroughly with the herbs.

Yield: 4 servings (serving size: 5 ounces meat and about 1/4 cup gravy)


Chicken:
1 (3 3/4-pound) whole roasting chicken
1 tablespoon butter, softened
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried rubbed sage
1/8 teaspoon freshly ground black pepper
2 carrots, peeled and halved
4 stalks celery, halved
1 onion, quartered
Gravy:
1/2 cup dry white wine
1 1/2 cups fat-free, less-sodium chicken broth
2 tablespoons all-purpose flour
3 tablespoons water
1/4 teaspoon salt

Preheat oven to 375°.

To prepare chicken, remove and discard giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine butter and next 5 ingredients (through pepper) in a small bowl. Rub seasoning mixture under loosened skin and over breasts and drumsticks. Tie ends of legs together with twine. Lift wing tips up and over back; tuck under chicken. Place carrots, celery, and onion in a single layer in a roasting pan. Place chicken, breast side up, on top of vegetables.

Bake at 375° for 40 minutes.

Increase oven temperature to 450°, and bake an additional 20 minutes or until a thermometer inserted in the meaty part of thigh registers 170°. Using tongs or insulated rubber gloves, remove chicken from pan, tilting slightly to drain juices. Let stand 15 minutes. Remove vegetables from pan with a slotted spoon; reserve.

To prepare gravy, place a zip-top plastic bag in a 2-cup glass measure. Pour wine into bag; add drippings from pan. Let stand 2 minutes (fat will rise to the top). Seal bag; carefully snip off bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat.

Return vegetables to pan. Add wine mixture and broth to pan; cook 10 minutes over medium heat, scraping pan to loosen browned bits. Remove vegetables from pan using a slotted spoon; discard. Combine flour and water in a small bowl, stirring with a whisk to form a slurry; add slurry and 1/4 teaspoon salt to pan, stirring constantly. Simmer 1 minute or until slightly thick.

Remove skin from chicken; discard. Carve chicken, and serve with gravy.

CALORIES 287 (39% from fat); FAT 12.4g (sat 4.4g,mono 4.3g,poly 2.3g); IRON 2.4mg; CHOLESTEROL 114mg; CALCIUM 35mg; CARBOHYDRATE 4.4g; SODIUM 721mg; PROTEIN 37g; FIBER 0.9g

Cooking Light, MAY 2006

Hawaiian Chicken with Moroccan Chickpeas and Zucchini

I know it's been a while since my last post, but we've had to work on our leftovers. Man oh man, we had a lot of leftovers. After we finished them, I chose to make a couple of dishes I'd made in the past so that we could feast on some oldies but goodies. It was nice to come to the table, knowing we'd love the food.

Tonight was a different story. I decided to try this Hawaiian chicken, from the January issue of Cooking Light. The issue is full of chicken recipes, and so far, we loved all the ones we've tried. This was no exception. It marinated for about 4 hours in the fridge, and the end result was a juicy, sweet and sour chicken, that tasted really delicious. We aren't pineapple lovers in this house, but the pineapple juice, mixed with the soy sauce, and the sweet and spicy ginger, just really made for a nice, mellow flavor. The only issue I had with this one, was that I attempted to cook it on the stovetop, without a grill pan (I can't deal with the smoke from my grill pan), and I ended up popping it into the oven after about 10 minutes, because it just refused to cook through. It wasn't such a biggie, but it prolonged dinner a bit.

Anyway, I was going to serve this with an orzo veggie toss, but at the last minute, I decided to make a chickpea and zucchini stew. I adapted the recipe, from Isa Chandra Moskowitz's new book, and I was NOT disappointed. This is dish has a really rich, comforting flavor, that I just loved. I served it over brown rice, and it was a really nice blend of spicy and salty, with a robust tomato richness. I didn't think it would coordinate very well, with the chicken, but it was actually perfect. I cut up the chicken and ate the 2 together, which added a great depth of flavor, and a really lovely sweetness.

You know dinner was good, when you think about it for the rest of the night...


Make this. It's sweet. It's salty. It's juicy. 4 Bowls.

Hawaiian Chicken


Other Time: 4 hours, 23 minutes minutes
Yield: 4 servings (serving size: 1 breast half and 1/2 cup rice)


1/4 cup pineapple juice
2 tablespoons ketchup
2 tablespoons lower-sodium soy sauce
1 1/2 teaspoons minced peeled ginger
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
2 cups hot cooked long-grain white rice
1/4 cup chopped fresh cilantro

1. Combine first 5 ingredients. Reserve 1/4 cup marinade; place remaining marinade in a zip-top plastic bag. Add chicken to bag; seal. Chill 4 hours.

2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade in bag. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; baste with 2 tablespoons reserved marinade. Cook 6 minutes. Turn chicken over; baste with 2 tablespoons reserved marinade. Cook 6 minutes.

3. Combine rice, 1/4 teaspoon salt, and cilantro.

CALORIES 247 ; FAT 1.8g (sat 0.5g,mono 0.4g,poly 0.4g); CHOLESTEROL 68mg; CALCIUM 26mg; CARBOHYDRATE 25.2g; SODIUM 674mg; PROTEIN 29.9g; FIBER 0.5g; IRON 1.9mg

Cooking Light, JANUARY 2011

Make this. It's good. Really good. 4 Bowls.

Moroccan Chickpeas & Zucchini

Adapted from Appetite for Reduction
1 tsp olive oil
1 small yellow onion
4 cloves of garlic (I use bottled)
1 tbl of minced, fresh ginger
1 bay leaf
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp of salt
2 cups of veggie broth
1 cup of carrot chunks or baby carrots
2 zucchini, sliced
1 large can of crushed tomatoes
1 15oz can of chickpeas
1 15 ounce can of cannelini beans

In a large stockpot, saute onion in olive oil, over medium high heat, until translucent, about 5 minutes. Use a little Pam or broth if needed. Add the garlic, ginger, and red pepper flakes, and saute another minute.

Add the remaining spices and salt, and saute for about 30 seconds. Deglaze the pot with veggie broth and mix in carrots. Cover the pot and bring it to a boil. Once boiling, lower the heat, and simmer for about 10 minutes. Add zucchini and tomatoes, and mix in beans.

Cover the pot and bring to a slow boil. Cook for 15 minutes. Then adjust lid, to partially cover, and cook for another 15 mins, as liquid reduces a little. Turn off heat and let it sit for 10 minutes to let flavors blend. Remove bay leaves and taste for salt.

Serve over couscous or brown rice.

Thai Root Vegetable Curry

I swear, after I post this review, I will stop making curries for a while. Seriously.

This is another vegan Isa recipe (from Appetite for Reduction), and I loved it. Kevin thought it was so-so. It is actually a really cool recipe - I mean, who would have thought to roast brussels sprouts, butternut squash, turnips, and parsnips, for a curry?! Well, I loved the flavors in this one, but I think it was a bit strong for the rest of the family. Basically, I don't think my family loves Isa's curry recipes, because they are really high in flavor, but they don't have enough richness, because she cuts way down on the coconut milk. So, I don't think I'll be making this again, though I wish it was an option, because I really thought it tasted terrific. It was a green curry, which I've never made before, and the nutty sweetness of the roasted vegetables made it so tasty. I definitely had some problems with under-roasted parsnips and turnips, so I think I needed to make the chopped veggies a bit more uniform in size. Anyway, this post is a little "all over the place," but the moral of the story is - this was good. Really good, in my opinion. Maybe it's a little too "out there" for some, but I thought it was a winner...



I really wish I could post these recipes, but all I can say, is that you should really buy this book. She is brilliant, when it comes to blending amazing flavors, and doing it without destroying your kitchen, and killing your whole afternoon!

3 Bowls!

Carrot-Chocolate Cupcakes

I know, I know - sounds icky, but they are really good, and are an excellent treat for a little toddler (or Mommy). I was hesitant about this recipe, but decided to make it, in a desperate attempt to use up my buttermilk. Anyway, they taste great - sweet and salty, with a really good texture (chunks of chocolate and soft carrot bits). They are definitely a muffin - cupcake is a stretch - but they'd be terrific with a dollop of cream cheese frosting. Make them - you'll see...

Lentil Carrot Stew, with Crash Hot Potatoes

This lentil carrot stew is by far, the easiest, quickest, and cheapest meal I make. It is also one of the best. Kevin and I both gobble it down every time I make it. I try to cook it once every 2 weeks or so, because it's a nice go-to meal when we are low on time and ingredients. It's also super healthy, so it's the perfect fast food. The funny thing about lentil soup, is that it's starchy, so it's tough to find the perfect accompaniment (i.e. side dish). Maya is on a potato kick, though, so I decided to make these "Crash Hot Potatoes" from the Pioneer Woman Cooks blog. I've been hearing great things about these taters, and my family thought they were like little individual sized mashed potato latkes. Anyway, Maya sucked down these Crash Hots like they were candy, while Kevin and I enjoyed our lentil soup, as always. I love vegan dinners. Here's how I make the lentil carrot stew:

Ingredients
7 cups of water or vegetable broth
1 cup of lentils
1 cup of barley or brown rice
3 cups of carrots, chopped
3 tbl of dried minced onions (you can use a fresh onion instead)
a pinch of crushed red pepper
15 oz can of tomato sauce

Combine all ingredients except tomato sauce in a large soup pot or dutch over. Bring to a boil, then turn to medium low, and simmer, half covered, for 45 minutes. Add the can of tomato sauce, and continue to simmer for 15 minutes, or until lentils, rice, and carrots are at your desired level of mushiness (we tend to like super-mush).

Crash Hot Potatoes, with kosher salt, rosemary, and pepper.
Lentil carrot Stew, Kevin's way - with 4 ice cubes to cool it down.
Lentil Carrot Stew, my way - with steamed broccoli.

The Critique

Lentil soup - This is my favorite thing that Marji makes. I think that she puts crack in it because I can't stop eating it. I think that if I had to choose between losing an appendage and never eating this meal, I would choose to never eat this meal. I would be very relieved to still have my full body, but it would be bittersweet because there would be a hole in my stomach yearning for this fix. It tastes great, has wonderful texture, is good for you, and is easy and cheap to make. Hands down, 5 bowls of soup.

Squashed potatoes: Also, great new take on a wonderful staple that Marji makes. They're sort of like eating a potato latke but much better, healthier, with less oil, and with totally different taste. They just make you feel good - like it's Hanukkah in July. 4 bowls.