Tuesday’s Tasty Tips by Jane Jarrell

Today’s Tasty Tips are perfect for the longer, colder days of winter. I, for one, can’t wait to try them out!

Thanks Jane!

… and thanks for walking the road with me.

-Kay

Double or nothing; means shop, save and share. Or perhaps prepare, label, freeze and eat later. Cooking for comfort is a perfect time to cook twice and much and share with a neighbor or with someone recovering from or in the midst of a difficulty. Each dish today is just what the doctor ordered for easing the stress in someone else’s life.

Apple cider and a little bacon give this homemade beef stew great flavor. If you don’t care for rutabaga, replace it with turnip, more potatoes or another root vegetable. Serve with warm cornbread and honey butter.

Winter Beef Stew

1 to 1 1/2 pounds lean stewing beef, cut in 1-inch cubes

1 slice bacon, diced

1 cup onions, chopped

2 cups beef broth
1 cup apple cider

1 1/2 pounds potatoes (about 5 or 6 medium potatoes), diced

2 medium carrots, peeled, thinly sliced

2 ribs celery, thinly sliced

1 1/2 cups rutabaga, diced

1 bay leaf

1/2 teaspoon dried rosemary, crumbled

1/8 teaspoon black pepper

2 tablespoons flour

2 tablespoons cold water

1 tablespoon fresh chopped parsley or

1 teaspoon dried parsley flakes

Cook bacon, beef, and onions a large skillet over medium heat until the beef is browned and bacon is cooked. Put the beef and onions in the slow cooker with the bacon, beef broth, apple cider, potatoes, carrots, celery, rutabaga, bay leaf, rosemary, and pepper.

Cover and cook for 7 to 9 hours. Combine flour with cold water to form a smooth mixture. Stir into the beef mixture, turn to HIGH, and continue cooking for 15 minutes longer.

Serves 4 to 6

Beef Burgundy with Noodles

Beef Burgundy offers a deep rich sauce and a warm satisfying meal. Soft broad noodles tossed in butter and sprinkled with fresh chopped parsley makes a perfect base for soaking up the savory flavors.

2 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1 to 1 1/4 pounds lean stew beef

1 tablespoon butter
1 tablespoon vegetable oil

1/2 cup carrots, sliced

1/2 cup dry red or burgundy wine

1 1/2 cups beef broth

2 cups fresh mushrooms, sliced

1 clove garlic, minced

1 (14 to 16 ounces) jar whole onions, drained, or 1 1/2 cups frozen

12 ounces egg noodles, uncooked

Combine flour, salt, and pepper in a shallow bowl. If desired, cut stew beef into smaller pieces; dredge in the seasoned flour, coating all sides thoroughly. Melt butter and oil in a Dutch oven; add half of the meat. Cook over medium-high heat, stirring occasionally, until meat is browned. Repeat with remaining meat.

Return all meat to the Dutch oven; add carrots, wine, bouillon, mushrooms, and garlic. Bring to a boil; reduce heat to low. Cover and cook, stirring occasionally, for about 1 hour, or until meat is tender. Add onions and continue cooking until heated through. Cook noodles according to package directions; drain well. To serve, arrange meat mixture over noodles on a large platter or in individual shallow bowls.

Serves: 4

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