Charles made an awesome beef stew today with some leftover tip roast. I liked the thick heartiness of it from the tomato paste; it was spicy but he used some of the hot homemade beef stock we’d frozen so it really had a kick. Just omit the crushed red peppers if you like a milder version; I am sure it would be terrific without the heat.
2 Tbs butter
1 medium onion ~ diced
2 celery stalks ~ sliced
1 tsp crushed red pepper
4 cloves garlic ~ minced
3 cups beef stock
2 cups water
2 cups carrots – sliced
2 cups potatoes – diced
2 bay leaves
1 can tomato paste
3 cups leftover beef roast ~ cubed
salt and pepper to taste
Sauté onion, celery, and crushed red pepper in butter over medium low heat for about 15 minutes.
Stir in garlic and cook for about 2 minutes. Add stock, water, carrots, potatoes, and bay leaves; bring to simmer and cook for about 15 minutes until veggies are tender. Add tomato paste and beef; heat through. Season with salt and pepper if desired.
I was dying to make something with some of the leftover lamb from the leg roast. I first cooked down the bone to make a fantastic broth. I love beef barley soup and knew that lamb would be at least as fantastic. Substitute beef if desired and any kind of broth or stock will work. It could have used a bit more barley perhaps but really quite delicious.
Lamb and Barley Stew
1 Tbs butter
1 pound fresh sliced or diced mushrooms
4 cups broth – lamb, beef, or chicken
1/4 cup barley
1 1/2 cups sliced carrots
1 cup sliced celery
1 1/2 cups diced potatoes
2 cups diced lamb or beef
1 can diced tomatoes
1/2 tsp garlic and a dash of cayenne if desired
salt and pepper to taste
Saute mushrooms for about 10 minutes in butter; cook to desired tenderness.
Add broth and bring to simmer. Stir in barley and cook for about 30 minutes.
Add carrots, celery and potatoes bring back to boil and reduce heat; simmer another 10 – 15 minutes or until vegetables and barley are tender.
Stir in tomatoes, meat, and desired seasonings. Heat through and serve.
Homemade broth and stock is wonderful to have around. It’s so much better when you make it yourself. You can control what goes into each batch and season to your own personal tastes. Today we are making a big batch of vegetable stock ~ it smells heavenly. Charles did all the work for me today ~ it’s still cooking so I won’t have a time for how long to simmer but I can assure you that several hours are needed for the richest flavors and you may want to adjust the seasoning as you go. We always put some salt in our stocks but that is the way we like it ~ I feel like the salt helps bring out all of the flavors but if you need a reduced sodium option leave the salt out or adjust to your diet needs.
Roasted Winter Vegetable Stock
1 lb Celery
1 lb Carrots
1 lb Cabbage
2 lbs Onion
1/2 lb Parsnip
1/2 lb Turnip
1/2 lb Green Beans
10 Clove Garlic
1/4 Cup Olive Oil
1 Tbs Black Peppercorns
1 Tbs Salt
1 Tbs Corriander
1 tsp Thyme
4 Bay Leaves
Preheat oven to 350 degrees. Wash and prepare vegetables. Cut vegetables into large chunks. Peel garlic cloves. Toss garlic and vegetables with 1/4 c olive oil. Spread onto 2 large cookie sheets and roast for 1 hour stirring every 20 minutes. Remove from oven; transfer to large stock pot; add water and seasonings. Set heat to medium, bring to simmer, and reduce heat simmering for a few hours until desired color and flavor are reached. We will likely reduce by half or more. Strain through fine seive or cheese cloth. Chill and freeze in pint freezer jars or bags. Enjoy in place of water in your favorite recipe ~ I always cook my rice in stock!
Welcome to our recipe blog. We love to cook. Creating new recipes and trying new ingredients. Nearly anything edible is fair game.
We hope to share some recipes that we love. Yesterday we made our amazing Oyster Stew ~ It is based on a recipe we came acrossed in a Saveur magazine issue and is delicious everytime we make it no matter what changes we’ve made! The techniques are the key – making the golden roux first then sautéing the vegetables is key. Perhaps this is common in French cooking but without our formal training we’ve meerly discovered that it is good.
I’ve posted below our latest variation on the recipe – try at home – share with friends
2 pints of Fresh Shucked Oysters
6 Tbs Butter
2 1/2 Tbs Flour
2 Ribs Celery – with leaves – finely chopped
2 Large Cloves of Garlic – minced
1 Medium Onion – finely chopped
1/2 Tbs Sea Salt
1/2 tsp Fresh Ground Black Pepper
1/4 tsp Cayanne Pepper
1 Cup Chicken Broth (homemade is best)
1 Cup Heavy Cream
1 1/2 C Liquid reserved from cooking the oysters (see first step)
Drain oysters and set aside. Combine the oyster liquor and 1/2 cup of water in 2 quart pan. Bring to simmer over medium heat; add oysters and simmer about 2 minutes until edges start to curl. Strain oysters through fine seive set aside oysters and reserve 1 1/2 cups of cooking liquid. Heat butter in 3 quart pan over medium high heat until melted; add flour whisking constantly for 3-4 minutes until roux is golden brown. Add celery, garlic, onion, salt, and peppers to roux; reduce heat to medium cooking cooking about 25 minutes until vegetables are very tender; stir frequently.
Once vegetables are tender add broth, cream and reserved liquid stirring occasionally until hot and slightly thickened; about 5 minutes. Add oysters heat through and serve immediately. Makes 2 entree size bowls or 4 appetizer cups.
Hope you enjoy the recipe ~ Blogging is new to me so bear with me while I figure out how this works. With any luck I will have many more recipes to share! ~ Kimberly