Winter Recipe Ideas

Beef Stew in Red Wine Sauce

The French know a thing or two about great cuisine. This hearty beef stew is your new go-to recipe when you’re looking for the ultimate winter comfort food. 

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons olive oil, divided
• 2 pounds trimmed beef flatiron steak or chuck, cut into 8 pieces
• Kosher salt
• Freshly ground black pepper
• 1 cup finely chopped onion
• 1 tablespoon finely chopped garlic
• 1 tablespoon all-purpose flour
• 1 (750-milliliter) bottle dry red wine
• 2 bay leaves
• 1 thyme sprig
• 1 (5-ounce) piece of pancetta
• 2 1/4 cups water, divided
• 15 pearl or small cipollini onions, peeled
• 15 cremini mushrooms
• 15 baby carrots, peeled
• Sugar
• Chopped fresh parsley, for garnish

Directions

1. Preheat the oven to 350°F. In a large enamelled cast-iron casserole, melt the butter in 1 tablespoon of the olive oil. Arrange the meat in the casserole in a single layer and season with salt and pepper. Cook over moderately high heat, turning occasionally, until browned on all sides, 8 minutes. Add the chopped onion and garlic and cook over moderate heat, stirring occasionally, until the onion is softened, 5 minutes. Add the flour and stir to coat the meat with it. Add the wine, bay leaves, and thyme, season with salt and pepper, and bring to a boil, stirring to dissolve any brown bits stuck to the bottom of the pot.
2. Cover the casserole and transfer it to the oven. Cook the stew for 1 1/2 hours, until the meat is very tender and the sauce is flavourful.
3. Meanwhile, in a saucepan, cover the pancetta with 2 cups of water and bring to a boil. Reduce the heat and simmer for 30 minutes. Drain the pancetta and slice it 1/2-inch thick, then cut the slices into 1-inch-wide lardons.
4. In a large skillet, combine the pancetta, pearl onions, mushrooms, and carrots. Add the remaining 1 tablespoon of olive oil, 1/4 cup of water, and a large pinch each of sugar, salt, and pepper. Bring to a boil, cover, and simmer until almost all of the water has evaporated, 15 minutes. Uncover and cook over high heat, tossing, until the vegetables are tender and nicely browned, about 4 minutes.
5. To serve, stir some of the vegetables and lardons into the stew and scatter the rest on top as a garnish. Top with a little chopped parsley.

Recipe courtesy of Food & Wine.

Vegan Stew (Pressure Cooker or Stove Top)

No matter where you fall on the plant-based spectrum, this hearty, healthy, delectable recipe is sure to please even your most carnivorous friends. Aside from being delicious, it’s also packed with nutrients: protein, fiber, and low in fat.  

Equipment

• Pressure Cooker

Ingredients

• 1 yellow onion finely chopped
• 5 cloves garlic minced
• 4 carrots peeled and sliced
• 2 pounds yellow potatoes peeled and chopped into 1.5″ pieces (approx. 3 large potatoes)
• 8 ounce (227g) package baby bella mushrooms (or cremini) halved
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup red wine
• 5.5 ounce can tomato paste
• ¾ cup green or brown lentils
• 4 cups low sodium vegetable broth
• 1 teaspoon dried parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1.5 teaspoon sea salt

Instant Pot Directions

1. Turn your Instant Pot to the sauté function and add your finely chopped onion and garlic with a tablespoon of broth or water. Sauté until softened, approx. 5 minutes.
2. Add all remaining ingredients to the pot, close the lid and make sure the valve is set to the sealing position. Then set to high pressure for 8 minutes (it will take about 20 minutes to reach pressure) and once the timer is complete, quick release the steam valve. Enjoy.

Stove Top Directions

1. Add your finely chopped onion and garlic with a tablespoon of broth or water to a large pot. Sauté until softened, approx. 5 minutes.
2. Then add all remaining ingredients to your pot and bring to a boil over high heat. Once boiling, reduce heat and simmer for about 20-25 minutes until the lentils are cooked through and potatoes are tender. Enjoy.

Recipe courtesy of The Healthy Kitchen.