We had old friends over for dinner tonight and the hubster wanted to grill steaks so I decide to upgrade us to a kind of surf and turf with the side dish.
Scallops with sauteed watercress and ginger
3 TBSP vegetable oil
2 garlic cloves, minced
1 TBSP peeled minced fresh ginger
3 bunches watercress (about 5 oz each), thick ends trimmed
1 TBSP fresh lemon juice
1 TBSP sesame seeds, toasted
coarse salt and ground pepper
1 pound large sea scallops (about 12)
1. In a large nonstick skillet, heat 1 TBSP oil over med-high heat. Add garlic and ginger and cook until garlic is lightly golden, 1 to 2 minutes. Add half of the watercress and cook until wilted, 1 to 3 minutes; transfer to a bowl. Repeat with 1 TBSP oil and remaining watercress. Stir in lemon juice and sesame seeds and season with salt and pepper. Wipe skillet clean.
2. Pat scallops dry with a paper towel and season with salt and pepper. Heat 1 TBSP oil in skillet over med-high heat. Add scallops and cook until browned on one side, about 3 minutes. Turn and cook until opaque throughout; 30 seconds to one minute. Serve scallops with watercress.
This was a huge hit. Everyone looked at it and said, "Oh! Are those scallops?" The greens and scallops were a great complement to the steaks. I made roasted potatoes as the starch. Excellent.
Saturday, February 27, 2010
Friday, February 26, 2010
Warming up with a spicy dish
Tonight I went with a tried a true recipe from one of my dear friends. I love spicy food and this one never disappoints.
MaryBeth's Cajun Barbecue Shrimp
3 lbs shrimp, peeled
1/2 C butter, melted
2 TBSP Worcestershire sauce
2 TBSP lemon juice
1 1/2 tsp Old Bay seasonings
1 1/2 tsp ground black pepper
1 garlic clove, minced
1 1/2 tsp Cajun Seasoning
1 1/2 tsp Tabasco sauce
Combine shrimp and remaining ingredients in a lightly greased, large, shallow, roasting pan. Toss to coat the shrimp with the sauce. Arrange shrimp in a single layer. Bake at 350 for 15 to 20 minutes until shrimp turn pink, stirring occasionally.
I usually melt the butter in the microwave and then add the other sauce ingredients to it. I then dump in the shrimp to coat. I serve it over rice with a veggie and bread to soak up all the yummy sauce. This would also be great as an appetizer with some toothpicks stuck in them. You could also use them in surf and turf.
MaryBeth's Cajun Barbecue Shrimp
3 lbs shrimp, peeled
1/2 C butter, melted
2 TBSP Worcestershire sauce
2 TBSP lemon juice
1 1/2 tsp Old Bay seasonings
1 1/2 tsp ground black pepper
1 garlic clove, minced
1 1/2 tsp Cajun Seasoning
1 1/2 tsp Tabasco sauce
Combine shrimp and remaining ingredients in a lightly greased, large, shallow, roasting pan. Toss to coat the shrimp with the sauce. Arrange shrimp in a single layer. Bake at 350 for 15 to 20 minutes until shrimp turn pink, stirring occasionally.
I usually melt the butter in the microwave and then add the other sauce ingredients to it. I then dump in the shrimp to coat. I serve it over rice with a veggie and bread to soak up all the yummy sauce. This would also be great as an appetizer with some toothpicks stuck in them. You could also use them in surf and turf.
Thursday, February 25, 2010
Roasty Toasty
I knew I'd be home this afternoon so I planned to roast a chicken. My son seems to have suddenly made the connection that food comes from animals. "Is that a real chicken? Why are we going to eat him? That isn't nice. Did he die? Did he die while I was still in your tummy? Mmmm...this is good."
Roast Chicken with Lemons and Fennel (from Everyday Food magazine)
1 chicken (3.5 to 4 lbs.) rinsed and patted dry (liver and giblets discarded)
coarse salt and ground pepper
2 lemons, halved or quartered
2-3 fennel bulbs (2.5 lbs total), cored, stalks discarded, and cut into 1-inch wedges
1 TBSP olive oil
1. Preheat oven to 475. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in the cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
2. Roast until juices run clear when chicken is pierced between breast and leg, or an instant read thermometer inserted in thickest part of the thigh reads 165, about 50-55 minutes, basting chicken with pan juices and tossing fennel halfway through.
3. Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken, serve with fennel and lemons.
I used a roaster chicken (almost 8 pounds) and it had one of those timers in it. It pops when it's done. The bigger chicken obviously took a little longer so my fennel was perhaps a bit overcooked. Not any less delicious. I also never tie the legs together. I'm sure that is a cook faux pas, but it seems like needless work to me. We had some salad along with this and cookies for dessert. A hit with all.
Roast Chicken with Lemons and Fennel (from Everyday Food magazine)
1 chicken (3.5 to 4 lbs.) rinsed and patted dry (liver and giblets discarded)
coarse salt and ground pepper
2 lemons, halved or quartered
2-3 fennel bulbs (2.5 lbs total), cored, stalks discarded, and cut into 1-inch wedges
1 TBSP olive oil
1. Preheat oven to 475. Place chicken on a large rimmed baking sheet; season with salt and pepper. Place a lemon half in the cavity. Using kitchen twine, tie legs together. Add fennel and remaining lemons to sheet and toss with oil.
2. Roast until juices run clear when chicken is pierced between breast and leg, or an instant read thermometer inserted in thickest part of the thigh reads 165, about 50-55 minutes, basting chicken with pan juices and tossing fennel halfway through.
3. Transfer chicken to a platter and cover loosely with foil; let rest 10 minutes. Carve chicken, serve with fennel and lemons.
I used a roaster chicken (almost 8 pounds) and it had one of those timers in it. It pops when it's done. The bigger chicken obviously took a little longer so my fennel was perhaps a bit overcooked. Not any less delicious. I also never tie the legs together. I'm sure that is a cook faux pas, but it seems like needless work to me. We had some salad along with this and cookies for dessert. A hit with all.
Wednesday, February 24, 2010
...Plus defrosting time
So I had my dinner all planned. I knew I had to cook and eat between returning from Karate and going to book club. Unfortunately, I forgot to defrost the chicken before I left. Luckily, this recipe is so quick and easy that as soon as the chicken was defrosted, the meal was ready in about 20 minutes.
Emeril's chicken paillards with chickpea relish and arugula (from Everyday Food magazine)
2 boneless, skinless chicken breast halves (6-8 oz each)
4 TBSP extra-virgin olive oil, plus more for the pan
2 TBSP fresh lemon juice, plus lemon wedges for serving
coarse salt and ground pepper
1 can (15 oz) chickpeas, rinsed and drained
1/4 small red onion, thinly sliced crosswise
2 TBSP chopped fresh basil
1 bunch fresh arugula, tough stems removed
1. Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick.
2. In a shallow dish, combine 2 TBSP oil and 1 TBSP lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over med-high heat; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
3. In a bowl, toss together chickpeas, onion, basil, 2 TBSP oil and 1 TBSP lemon juice; seasons with salt and pepper.
4. Top chicken with chickpea relish; serve with arugula and lemon wedges.
This chicken dish is quick and light. The lemony sauce is the perfect complement to the meat and veggies. Plus, I like to say arugula and garbanzo beans. (I rarely call them chickpeas) All you need is some bread on the side. The chickpea relish is a great side for any grilled dish.
Emeril's chicken paillards with chickpea relish and arugula (from Everyday Food magazine)
2 boneless, skinless chicken breast halves (6-8 oz each)
4 TBSP extra-virgin olive oil, plus more for the pan
2 TBSP fresh lemon juice, plus lemon wedges for serving
coarse salt and ground pepper
1 can (15 oz) chickpeas, rinsed and drained
1/4 small red onion, thinly sliced crosswise
2 TBSP chopped fresh basil
1 bunch fresh arugula, tough stems removed
1. Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick.
2. In a shallow dish, combine 2 TBSP oil and 1 TBSP lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over med-high heat; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
3. In a bowl, toss together chickpeas, onion, basil, 2 TBSP oil and 1 TBSP lemon juice; seasons with salt and pepper.
4. Top chicken with chickpea relish; serve with arugula and lemon wedges.
This chicken dish is quick and light. The lemony sauce is the perfect complement to the meat and veggies. Plus, I like to say arugula and garbanzo beans. (I rarely call them chickpeas) All you need is some bread on the side. The chickpea relish is a great side for any grilled dish.
Tuesday, February 23, 2010
Cold weather food
I tried out a new cold weather recipe tonight. My little guy loves sausage and my big guy loves beer, so I figured it couldn't miss.
Beer-braised sausages with warm potato salad (from Everyday Food magazine)
2 TBSP extra-virgin olive oil
1 1/2 lbs sweet Italian sausages
1 medium yellow onion, halved and thinly sliced
12 oz pale ale beer
1 1/2 lbs small red potatoes, halved
2 C water
coarse salt and ground pepper
1 TBSP red-wine vinegar
2 TBSP chopped fresh parsley
1. In a large Dutch oven or heavy pot, heat 1 TBSP oil over med-high heat. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups of water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
2. Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 TBSP oil, vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to coat.
3. Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, about 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
I used spicy Italian sausage because I like it better. My kid ate it, despite the spicy-ness. He actually ate a whole sausage. I would love to try it with a chicken sausage. I got the basic Johnsonville sausage at the store. If you can get slightly smaller sausages at the butcher or someplace like Trader Joe's, they might work better and be easier for more servings. I also didn't have parsley. (Does anyone keep fresh parsley around? Maybe I could grow some this summer.) This was a quick and tasty meal with some broccoli and green beans along side. Great for a cold night.
Beer-braised sausages with warm potato salad (from Everyday Food magazine)
2 TBSP extra-virgin olive oil
1 1/2 lbs sweet Italian sausages
1 medium yellow onion, halved and thinly sliced
12 oz pale ale beer
1 1/2 lbs small red potatoes, halved
2 C water
coarse salt and ground pepper
1 TBSP red-wine vinegar
2 TBSP chopped fresh parsley
1. In a large Dutch oven or heavy pot, heat 1 TBSP oil over med-high heat. Add sausages and cook until brown on all sides, about 8 minutes. Add onion and cook until softened, about 7 minutes. Add beer, potatoes, and 2 cups of water; season with salt and pepper and press to submerge potatoes in cooking liquid. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
2. Transfer sausages to a serving platter and keep warm. In a large bowl, stir together 1 TBSP oil, vinegar and parsley. With a slotted spoon, transfer potato mixture to dressing (reserve cooking liquid) and toss to coat.
3. Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, about 2 minutes. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.
I used spicy Italian sausage because I like it better. My kid ate it, despite the spicy-ness. He actually ate a whole sausage. I would love to try it with a chicken sausage. I got the basic Johnsonville sausage at the store. If you can get slightly smaller sausages at the butcher or someplace like Trader Joe's, they might work better and be easier for more servings. I also didn't have parsley. (Does anyone keep fresh parsley around? Maybe I could grow some this summer.) This was a quick and tasty meal with some broccoli and green beans along side. Great for a cold night.
Monday, February 22, 2010
Endless Possibilities
I really didn't want to brave the food store today. It is across from my son's preschool and he only goes on Tuesdays and Thursdays, so I try to shop then to avoid extra trips. He had his first Tae Kwon Do class today, so I needed something simple that could be made quickly after we returned home. I decided on a simple stir fry. The beauty of the stir fry is that you can throw just about anything into it. Pick your favorite protein and vegetables. Here's what I did:
Basic Stir Fry
Two boneless, skinless chicken breasts, cut into bite-sized pieces
dried shittake mushrooms, soaked according to package directions and sliced
red and orange bell peppers, about 1/3 a pepper each, thinly sliced
1/4 C red onion, thinly sliced
1/2 cup thawed frozen broccoli
dried red chilies, to taste
garlic cloves, minced, to taste
sesame oil
soy sauce
minced ginger
1. Put enough sesame oil in the wok to coat the surface and form a small puddle in the center. Put in your dried chilies and slowly heat up the oil. (Take care not to burn the chilies as that will basically turn your kitchen into a pepper spray lab. Don't ask how I know this.) Once the oil is hot, add the chicken and cook thoroughly. Add garlic as chicken is cooking.
2. Once the chicken is almost fully cooked, add the mushrooms. Cook about 4 minutes. Add onions, peppers and broccoli. Vegetables should be cooked but still crispy. Add ginger and soy sauce to taste.
I personally like lots of garlic and spiciness. I added about 5 dried chilies and two chopped dried chilies tonight. It was quite spicy. For mild spice, add one or two whole, dried chilies. Do not eat them; treat them like bay leaves. If you can't find or are afraid of the chilies, you can use chile oil or hot sauce to season.
I have recently discovered that using the dried mushrooms gives a better texture and taste to the whole dish. You can use any kind of fresh mushrooms or even canned straw mushrooms. Again, the beauty of this dish is that you can use whatever you really like or have on hand. Leftover cooked veggies work just as well. But toss them in last just to reheat them so they don't loose their texture.
Basic Stir Fry
Two boneless, skinless chicken breasts, cut into bite-sized pieces
dried shittake mushrooms, soaked according to package directions and sliced
red and orange bell peppers, about 1/3 a pepper each, thinly sliced
1/4 C red onion, thinly sliced
1/2 cup thawed frozen broccoli
dried red chilies, to taste
garlic cloves, minced, to taste
sesame oil
soy sauce
minced ginger
1. Put enough sesame oil in the wok to coat the surface and form a small puddle in the center. Put in your dried chilies and slowly heat up the oil. (Take care not to burn the chilies as that will basically turn your kitchen into a pepper spray lab. Don't ask how I know this.) Once the oil is hot, add the chicken and cook thoroughly. Add garlic as chicken is cooking.
2. Once the chicken is almost fully cooked, add the mushrooms. Cook about 4 minutes. Add onions, peppers and broccoli. Vegetables should be cooked but still crispy. Add ginger and soy sauce to taste.
I personally like lots of garlic and spiciness. I added about 5 dried chilies and two chopped dried chilies tonight. It was quite spicy. For mild spice, add one or two whole, dried chilies. Do not eat them; treat them like bay leaves. If you can't find or are afraid of the chilies, you can use chile oil or hot sauce to season.
I have recently discovered that using the dried mushrooms gives a better texture and taste to the whole dish. You can use any kind of fresh mushrooms or even canned straw mushrooms. Again, the beauty of this dish is that you can use whatever you really like or have on hand. Leftover cooked veggies work just as well. But toss them in last just to reheat them so they don't loose their texture.
Sunday, February 21, 2010
Standard Side
Tonight the husband was craving freezer pizza and salad for dinner. He could not explain why and, frankly, neither can I, but it makes for an easy night. I try to eat plenty of vegetables and I often get them in the form of a salad. They say you should try to eat at least 7 different colored (naturally colored, that it) foods each day. With this is mind, I construct for myself a Greek-style salad. It can contain any or all of the following or any veggies you like in particular.
Annie's Greek-style salad
Lettuce, torn
tomatoes, medium-sized chunks
cucumbers, peeled and chopped
red onion, thinly sliced
bell pepper (I like an assortment of colors), thinly sliced
crumbled feta cheese
calamata olives ( I could probably drop 5 pounds, easy, if I'd lay off the olives)
coarse salt and ground pepper
dried oregano
dried dill
dried basil (Fresh herbs if you have them. Winter is tricky)
garlic clove, minced
olive oil
red wine vinegar
I throw all the veggies in a big bowl with the cheese and olives; sprinkle the herbs and seasonings over them. Then I drizzle on some olive oil and lots of vinegar. Toss to combine and enjoy. It's best if you can prepare it ahead and let it sit at room temperature for about 20 minutes and toss it again.
I eat this salad maybe three times a week. It's good with chicken, steak, pizza or for lunch with leftover meat tossed in. If you think you'll have leftovers, you may want to make your dressing separately as the lettuce wilts overnight with too much oil and vinegar on it.
Annie's Greek-style salad
Lettuce, torn
tomatoes, medium-sized chunks
cucumbers, peeled and chopped
red onion, thinly sliced
bell pepper (I like an assortment of colors), thinly sliced
crumbled feta cheese
calamata olives ( I could probably drop 5 pounds, easy, if I'd lay off the olives)
coarse salt and ground pepper
dried oregano
dried dill
dried basil (Fresh herbs if you have them. Winter is tricky)
garlic clove, minced
olive oil
red wine vinegar
I throw all the veggies in a big bowl with the cheese and olives; sprinkle the herbs and seasonings over them. Then I drizzle on some olive oil and lots of vinegar. Toss to combine and enjoy. It's best if you can prepare it ahead and let it sit at room temperature for about 20 minutes and toss it again.
I eat this salad maybe three times a week. It's good with chicken, steak, pizza or for lunch with leftover meat tossed in. If you think you'll have leftovers, you may want to make your dressing separately as the lettuce wilts overnight with too much oil and vinegar on it.
Saturday, February 20, 2010
Since I have bacon...
I don't usually keep bacon in the house. This despite the fact that I could get my husband to eat shoe leather if it were wrapped in bacon. But the Beef bourguignon called for bacon and I only used 5 pieces so I had leftovers. Lo and behold, another recipe in my Everyday Food called for bacon and it looked perfect for Friday night:
Orecchiete with bacon and tomato sauce (from Everyday Food magazine)
1 TBSP extra-virgin olive oil
4 slices bacon, cut into one-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 tsp red-pepper flakes
1 can (28 oz) whole peeled tomatoes
coarse salt and ground pepper
1 pound orecchiette or other short pasta
grated parmesan and chopped fresh parsley, for serving
1. In a medium saucepan, heat oil over med-high heat. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and red pepper flakes and stir until fragrant, about 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to simmer and cook until slightly reduced, 15 minutes.
2. Meanwhile, in a large pot of salted water, cook pasta one minute less than package instructions. Reserve 1/4 cup cooking liquid; drain pasta and return to pot.
3. Add sauce and pasta water to pasta and toss to combine; cook on med-high until sauce thickens and coats pasta, about 2 minutes. Serve with cheese and parsley.
I couldn't find orecchiette so I used gemelli which worked well. This was quick (about 30 minutes), super easy and very tasty. It's a bit spicy but not overwhelming.
Orecchiete with bacon and tomato sauce (from Everyday Food magazine)
1 TBSP extra-virgin olive oil
4 slices bacon, cut into one-inch pieces
1 medium red onion, halved and thinly sliced
2 garlic cloves, minced
1/2 tsp red-pepper flakes
1 can (28 oz) whole peeled tomatoes
coarse salt and ground pepper
1 pound orecchiette or other short pasta
grated parmesan and chopped fresh parsley, for serving
1. In a medium saucepan, heat oil over med-high heat. Add bacon and cook until browned and almost crisp, about 4 minutes. Add onion and cook until softened, about 3 to 5 minutes. Add garlic and red pepper flakes and stir until fragrant, about 1 minute. Add tomatoes, breaking them up as you go, and season with salt and pepper. Bring sauce to a boil; reduce to simmer and cook until slightly reduced, 15 minutes.
2. Meanwhile, in a large pot of salted water, cook pasta one minute less than package instructions. Reserve 1/4 cup cooking liquid; drain pasta and return to pot.
3. Add sauce and pasta water to pasta and toss to combine; cook on med-high until sauce thickens and coats pasta, about 2 minutes. Serve with cheese and parsley.
I couldn't find orecchiette so I used gemelli which worked well. This was quick (about 30 minutes), super easy and very tasty. It's a bit spicy but not overwhelming.
Thursday, February 18, 2010
Didn't I Just Make Dinner?
Some days, I feel like dinner is consuming me instead of the other way around; I'm planning it, making it, eating it, cleaning it up. Frankly, I just run out of ideas from time to time. Then it's freezer pizza or take out. My other problem is I find myself stuck in a rut, like perpetual Taco Tuesday. I'm hoping this blog can help keep me motivated and creative and help you find something new to make for dinner. And so I bring you:
Beef Bourguignon (from Everyday Food Magazine)
3 TBSP olive oil
8 oz. button mushrooms (trimmed), quartered if large
3 lbs boneless beef rump roast, cut into 1-inch pieces
coarse salt and ground pepper
5 strips of bacon, cut into 1/2 inch pieces
1 TBSP tomato paste
2 TBSP all-purpose flour
3 cups dry red wine
2 cups low sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 oz. pearl onions, peeled
1 TBSP butter, cut into pieces
2 TBSP fresh parsley (optional), chopped
1. Preheat oven to 350 F. In a large dutch oven or heavy pot with a lid, heat 2 TBSP oil over med-high heat. Add mushrooms and cook until browned, about 10 minutes. Transfer to plate. Set aside.
2. Season beef generously with salt and pepper and add 1 TBSP oil to pot. In batches, brown meat, 2 to 3 minutes per batch (adding up to 1 TBSP of oil per batch as needed). Transfer to plate as done.
3. Pour off all but one TBSP of fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
4. Return beef to pot; add wine, broth, bay leaf and garlic. Bring to a boil, cover and transfer pot to the oven; cook 1 1/2 hours.
5. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms the last 15 minutes of cooking.
6. Stir butter into stew and and serve topped with parsley if desired.
I made this tonight and served it with a green salad with goat cheese and crusty bread. It's a perfect winter dish. The broth is rich and savory and is perfect for dipping bread. The magazine suggests roasted new potatoes which would be good as well. Since the cooking time is so long, make sure you start it early. Bon appetit!
Beef Bourguignon (from Everyday Food Magazine)
3 TBSP olive oil
8 oz. button mushrooms (trimmed), quartered if large
3 lbs boneless beef rump roast, cut into 1-inch pieces
coarse salt and ground pepper
5 strips of bacon, cut into 1/2 inch pieces
1 TBSP tomato paste
2 TBSP all-purpose flour
3 cups dry red wine
2 cups low sodium chicken broth
1 bay leaf
1 garlic clove, smashed and peeled
4 carrots, peeled and cut into 1-inch pieces
10 oz. pearl onions, peeled
1 TBSP butter, cut into pieces
2 TBSP fresh parsley (optional), chopped
1. Preheat oven to 350 F. In a large dutch oven or heavy pot with a lid, heat 2 TBSP oil over med-high heat. Add mushrooms and cook until browned, about 10 minutes. Transfer to plate. Set aside.
2. Season beef generously with salt and pepper and add 1 TBSP oil to pot. In batches, brown meat, 2 to 3 minutes per batch (adding up to 1 TBSP of oil per batch as needed). Transfer to plate as done.
3. Pour off all but one TBSP of fat from pot. Add bacon and cook over medium until brown, 5 minutes. Add tomato paste; cook, stirring, 30 seconds. Add flour and cook, stirring, 30 seconds.
4. Return beef to pot; add wine, broth, bay leaf and garlic. Bring to a boil, cover and transfer pot to the oven; cook 1 1/2 hours.
5. Add carrots and onions and cook until meat is very tender, 1 to 1 1/2 hours more, adding mushrooms the last 15 minutes of cooking.
6. Stir butter into stew and and serve topped with parsley if desired.
I made this tonight and served it with a green salad with goat cheese and crusty bread. It's a perfect winter dish. The broth is rich and savory and is perfect for dipping bread. The magazine suggests roasted new potatoes which would be good as well. Since the cooking time is so long, make sure you start it early. Bon appetit!
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