Category: Dinner

Beef Stew

Yields: 8 – 12 Servings

Ingredients

  • 1 to 2 lbs of Stew Meat
  • 1 bag of Baby Carrots
  • 1 to 2 Bunches of Celery
  • 2 to 3 lbs of Potatoes
  • 1 large or 2 medium onions
  • 5 – 6 garlic cloves
  • 1/4 inch piece of Ginger
  • 3 Tbsp of Worcestershire Sauce
  • 2 Cups of Red Wine (Your Favorite or Cheap)
  • 2 Tbsp Ketchup
  • 1/2 Cup A1 Sauce
  • 1 Large Can of Whole Tomatoes
  • 1 Small can of Tomato Paste
  • 3 Tbsp of Balsamic Vinegar or Balsamic Syrup
  • 1/4 cup of Flour
  • Salt and Pepper TT
    • Optional: 1 Tsps Baking Soda per pound if you want to velvet meat

Directions

  1. Cut Meat into 1 inch cubes or bite-sized chunks.
  2. Roughly Chop Celery and Onions. Chop Potatoes into Bite-sized chunks. Mince Garlic and Ginger.
  3. Toss the Bite-Sized chunks into flour with salt and pepper TT.
    • If you choose to velvet the beef add your Baking Soda prior to flour and mix well.
  4. Brown meat in batches on medium to low heat as your don’t want to burn anything that sticks to the bottom of the pot(use a Dutch Oven or Stock Pot). Once all meat is browned set aside.
  5. Add celery tops and onions into pot to sweat and caramelize. Then add ginger and garlic till fragrant.
  6. Deglaze pot with wine; make sure to scrape the crispy bits off the bottom of the pot.
  7. Add Meat back in. Then add stock, A1, Worcestershire sauce, Ketchup, balsamic vinegar, whole tomatoes, and Tomato paste.
  8. Add potatoes and Celery.
  9. Simmer on low for about an hour. Add Carrots about 45 minutes in.
  10. Enjoy! It’s best to eat with rice.
    • If it not thick enough make a Cornstarch Slurry.

Pork Loin Roullade with Mushroom Duxelles

Yields: 2 to 4 Servings.

Ingredients

  • Pork Loin (Filleted)
  • 2 lbs Mushrooms (Any)
  • 2 cups White Wine
  • 1 stick Butter
  • 1 1/2 tbsp Flour
  • 2 boxes Bone Broth or Stock
  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • TT Salt & Pepper

Directions

  1. Preheat Oven to 375 degrees.
  2. Finely Chop Mushrooms; can use a Food Processor.
  3. Cook Mushrooms until dry. Season with Salt and Pepper, Add 1/4 cup of white wine & cook till dry.
  4. Remove Mushrooms from heat and let cool.
  5. Butterfly Pork Loin and Season both sides with Smoked Paprika, Garlic Powder, & Onion Powder.
  6. Spread out Mushrooms evenly and roll tightly and truss with either butcher’s twine or Tooth picks.
  7. Sear Pork to seal in juices. Then place in a 13×9 baking pan, cover with foil, and cook in the oven for 30 minutes. Then Uncover pan for 10 to 15 minutes.
  8. In a small pot or saucepan; Melt butter and add flour to make a light roux. (Make sure to cook for 3 mins on medium to cook out flour taste.)
  9. Alternate between Broth/Stock & the Rest of Wine and Wine to deglaze pan and cook until thickened. Season with Salt and pepper.
  10. Take pork out of the oven. Let rest for 10 minutes. Cut Twine or Remove Toothpicks and Slice.
  11. Serve with your Favorite Veggies or Salad and Rice. Don’t forget the sauce.