Jan 07, 2017

Beef Stew with Carrots and Potatoes

Add to ❤ Favorites It’s a classic French beef stew, otherwise known as Beef Bourguignon. The meat is seared in olive oil first, then slowly braised with garlic and onions in a wine-based broth. After a few hours in the oven, the meat becomes meltingly tender and enveloped in a rich, deeply flavored sauce. Ingredients for 4 servings 3 pounds boneless beef chuck (well-marbled), cut into 1-1/2-inch pieces 2 teaspoons salt 1 teaspoon freshly ground black pepper 3 tablespoons olive oil 2 medium yellow onions, cut into 1-inch chunks 7 cloves garlic, peeled and smashed 2 tablespoons balsamic vinegar 1-1/2 tablespoons tomato paste 1/4 cup all-purpose flour 2 cups dry red wine 2 cups beef broth (I like the Pacific organic brand) 2 cups water 1 bay leaf 1/2 teaspoon dried thyme 1-1/2 teaspoons sugar 4 large carrots, peeled and cut into one-inch chunks on a diagonal 1 pound small white boiling potatoes (baby yukons), cut in half Fresh chopped parsley, for garnish (optional) Read the Instructions here

Apple-Cinnamon Pork Loin

Add to ❤ Favorites Like most slow-cooker recipes, this one can also be done in the oven: just put it in a covered roasting pan, and check the meat frequently so you can take it out when it’s done. It does take a little more effort, but in return for your efforts, you’ll get the delicious smell of roasting pork all through the kitchen. Ingredients for 4 servings 2 lb. boneless pork loin roast 3 medium apples, peeled and sliced ¼ cup honey (optional) 1 red onion, halved and sliced 1 tbsp. ground cinnamon 1 cup chicken stock Cooking fat Sea salt and freshly ground black pepper Read the Instructions here