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butternut squash and spinach carbonara
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Tuesday, June 16, 2009

Beef Stifado


Another recipe adapted from a cookbook from my Uncle and Aunt. This time it is from Recipes from a Very Small Island. I served it with garlic mashed potatoes, but it would also be good with polenta or rice.









Martha's (now K's) Beef Stifado

3 tablespoons oil
2 tablespoons flour
2 1/2 pounds stew beef, cut into 1 inch cubes
1 onion, sliced
1 tablespoon brown sugar
1/2 cup dry red wine
3 tablespoons tomato paste
1/4 red wine vinegar
1 teaspoon pickling spice
1 teaspoon pickling spice
1 teaspoon salt
10 ounces of frozen peas

Heat the oil in a large, deep skillet over medium heat. Toss the stew beef with the flour. When hot, start browning the meat in 2 or 3 bathces. As each batch browns, remove and transfer to the slow cooker.

Put the onions in the skillet and sprinkle with brown sugar. Cook over medium heat for 5 to 10 minutes, until onions are softened. Transfer to the slow cooker.

Add the wine, 1/2 cup water, tomato paste and vinegar to the skillet, raise the heat to medium high and cook , stirring with a wooden spoon to scrape all the brown bits into the sauce. Pour over the meat and onion. Sprinkle the pickling spice into the slow cooker.

Cook on low for 8 hours. Thirty minutes before the stew is done, add the peas.
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3 comments:

Laura said...

This looks delicious! Will definitely be picking up this cookbook. Linda Greenlaw is one tough "cookie".

Ellie said...

Looks great!! I love the colorfulness that the peas add!

personalcheffy said...

Well, it's not exactly stew weather, but I have all of the ingredients. I'm just going to have to do it on the stovetop because it's a bit too late for the slow cooker! Thanks.

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