Halloween will be here next weekend, and the wind is blowing, the leaves are 'jumping' off the trees and the tourists are headed back home, many of whom will return over the Thanksgiving Holiday. How the seasons fly by! The beauty of autumn in Northern Door County is so hard to beat!
Now it's time to begin settling in for the beginning of the months of winter and some 'comfort' food. I have found a recipe in 'Midwest Living' magazine that I thought you may like; here it is, perfect for one of those days to cuddle in, read a book by the fireplace while you have a nice yummy beef stew simmering, waiting for everyone to come home to enjoy supper.
Autumn Beef Stew ('Midwest Living' Magazine..Sept/Oct 2015)
·
1/4 cup all-purpose flour
·
1 1/2 teaspoons kosher salt
·
1 teaspoon cracked black pepper
·
2 pounds boneless beef chuck, trimmed of excess fat and
cut into 1 1/2-inch chunks
·
2 strips bacon, cut crosswise into 1/4-inch strips
·
Canola oil
·
2 medium onions, cut into 1/2-inch wedges
·
4 cloves garlic, peeled and smashed
·
2 tablespoons tomato paste
·
5 cups reduced-sodium chicken broth
·
2 cups less-sodium beef broth
·
1 1/2 cups dry red wine
·
3 bay leaves
·
1 tablespoon snipped fresh thyme or 1 teaspoon dried
thyme, crushed
·
1 teaspoon smoked paprika
·
1 pound potatoes, cut into 2-inch chunks
·
1 pound butternut squash; peeled, seeded and cut into 1
1/2-inch chunks
·
4 carrots, cut into 1-inch chunks
·
2 stalks celery, sliced into 1/2-inch thick
·
1/4 cup chopped fresh Italian parsley Serves 8; Hands-on time: 45min; Total time: 2hrs
Directions
In a large plastic
bag, combine flour, salt and pepper. Add beef; shake to coat evenly. In a Dutch
oven or large heavy pot, cook and stir bacon over medium-high heat until crisp.
Transfer to paper towels with a slotted spoon. Add enough oil to bacon
drippings to equal 2 tablespoons. Add half the beef to pot, shaking off any
excess flour. Cook, stirring occasionally, until browned. Remove beef with a
slotted spoon. Repeat with remaining beef.
1.
In a large plastic bag, combine flour, salt and pepper.
Add beef; shake to coat evenly. In a Dutch oven or large heavy pot, cook and
stir bacon over medium-high heat until crisp. Transfer to paper towels with a
slotted spoon. Add enough oil to bacon drippings to equal 2 tablespoons. Add
half the beef to pot, shaking off any excess flour. Cook, stirring
occasionally, until browned. Remove beef with a slotted spoon. Repeat with
remaining beef.
2.
If pot is dry, add 1 tablespoon of oil. Add onions; cook
and stir for about 4 minutes or until starting to brown. Stir in garlic; cook
for 1 minute. Stir in tomato paste. Return beef, bacon and any remaining flour
to pot. Stir to combine. Add chicken and beef broth, wine, bay leaves, thyme
and paprika. Bring to a boil; reduce heat. Simmer, covered, for 1 1/2 hours or
until meat is tender, stirring occasionally.
3.
Add potatoes, squash, carrots and celery. Return to boiling;
reduce heat. Simmer, covered, for 15 minutes. Remove lid and simmer about 15
minutes more or until vegetables are tender and liquid is desired consistency. Remove
bay leaves. Stir in parsley
______
Be sure to look at our new webpage "NeedleArt and Accessories"; it has already received alot of attention! And I have just put another beautiful
NeedleRoll up. The page gives a brief history of the NeedleRoll for those who are not familiar with them. Read all about this one...the pastel colors are beautiful!
_____
That's all for today. Enjoy the last week of October. Let me know what you would like to see on the 'Blog'. You can also find me on 'Facebook' Until next time, take good care of yourself and stay well.
The thought I leave with you today: "Autumn is the mellow time" -William Allingham
Forget-Me-Not, LLC
-Suzanne
http://www.forgetmenotllc.com
