Text 34182, 104 rader
Skriven 2010-01-31 15:33:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Snow food
=================
-=> Quoting Dale Shipp to Carol Shenkenberger <=-

 CS> A rather good loaf of white is now cooling, ready to be sliced.

 DS> Gail did the same today.  Had some leftover mashed potatoes to put
 DS> into it.

That makes for a really nice loaf.

More north country winter food for cold stormy days:
                                        
MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 1892 Ale Beef And Barley Stew
Categories: Canadian, Beef, Grain, Stews, Beer
  Servings: 4

      2 TB oil (canola or vegetable)
      1 lg onion, diced
      4    ribs celery, sliced thin
      4 lg carrots, sliced into thin
           rounds
           salt and pepper
      2 lb stew beef
           Kosher salt and black pepper
      2 Tb light oil
      4 Tb flour
      1    bottle of ale
      4 c  beef stock
      1 lg can of peeled plum tomatoes
      1 ds Worstershire Sauce
           Add the cooked veggies
      2    cloves of minced garlic
      2    bay leaves
    1/2 c  pearl barley
      3    Russet potatoes, diced
      3 c  hot water

This hearty and healthy beef and barley stew featuring this month's
Beer of the Month" Quidi Vidi Brewing Company's 1892 Traditional
Ale, is sure to satisfy. If you cannot find this variety, any dark
ale will work great, such as Bass Ale. The preparation of the stew
is easy, the secret is to cook it low and slow and let the starch
fro the barley and the potatoes give it it's great consistency.
Served with some crusty bread or rolls and paired with a glass of
beer and your winter blues will melt away. Your taste buds will
thank you.

In a large dutch oven, heat over medium heat: - 2 Tbsp light oil
(canola or vegetable)

Add: - 1 large onion, diced - 4 ribs celery, sliced thin - 4 large
carrots, sliced into thin rounds

Saute until vegetable become tender (about 5 minutes), and season
with a dash of salt and pepper. Remove from pot and reserve for
later

While the veggies are cooking, prep your stew beef for the stew. Dry
2 lbs of stew beef with paper towels and cut into 1 inch pieces.
Season the meat with a little Kosher salt and black pepper.

In the same pot, add: - add 2 Tbsp of light oil and increase heat to
medium  high - gradually add the beef to the hot oil, and brown the
beef in batches, as you do not want to steam the meat by adding too
much at a time. Once the beef has been browned, make sure there is
about 1-2 Tbsp of oil in the bottom of the pot. If not add a drop.

Now for the first thickening agent.

Reduce heat to medium. Sprinkle 4 Tbsp of flour over the browned
beef and stir well so all the flour gets mixed in. Cook for a couple
of minutes to cook off some of the raw flour. Here comes the beer.

Add 1 bottle of ale and stir vigourously to scrape off all the
browned bits. Add 4 cups of beef stock (chicken will also be fine) 1
large can of peeled plum tomatoes a dash of Worstershire Sauce

Bring to a boil and simmer on low for 30 minutes.

After 30 minutes add: - the cooked vegies - 2 cloves of minced
garlic - 2 bay leaves -1/2 cup of pearl barley - 3 Russet potatoes,
diced

Add 2-3 cups of hot water.

Cook on a simmer for another hour or so...until the beef is fork
tender. For best results, cool completely in the fridge and reheat
the next day!
 
  From: A Wicked Scoff                  
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... First Moose then Squirrel - Boris, while making stew.

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