This easy vegetarian trio of roasted cauliflower, asian baked tofu and brown rice is healthy and satisfying. It takes a little preparation but once that’s done it’s smooth sailing. Brown Rice The rice takes the longest amount of time so start by cooking up 1…
Month: March 2014
Beef and beer stew is perfect for a Fall evening and pretty easy…just takes a while to simmer so make it the night before. I used Jamie Oliver’s Beef & Ale Stew and added in some fresh made in-house beef and bacon sausages that I got from our new local butcher, West Broadway Meat Co.
2 Tbsp olive oil
1 large onion
2 stalks celery
1 large carrot
3 bay leaves
2 c. chopped tomatoes (canned are fine…I used up some left over strained tomatoes and added enough chopped fresh to get to 2 cups)
bottle of beer topped up with water to make 2 c.
2 c. cubed stewing beef
2 beef and bacon sausages chopped in rounds
1 Tbsp flour
Salt and fresh ground pepper to taste
Rough chop all your vegetables and put them in a big pot.
Add the bay leaves and olive oil and fry on medium for 10 minutes.
Add the meat and flour and stir until flour is incorporated.
Add the tomatoes and beer and stir making sure no flour is left stuck on the bottom of the pot.
Bring to a boil and reduce heat to simmer.
Cover and simmer for 3 hours. Uncover for the last half hour.