Recipe of the Week (99)

Beef Stew with Baby Vegetables

One of my favorite wintertime dishes! Make this stew on a Friday night and place the pot in the refigerator. Let the flavors come together overnight and enjoy it for the rest of your weekend!


2 cups all purpose flour
6 tablespoons butter
3 pounds trimmed boneless beef chuck, cut into 1 1/2-inch cubes
2 large onions, chopped
1/4 cup tomato paste
3 cups dry red wine
2 14 1/2-ounce cans beef broth
1 tablespoon dark brown
sugar 1 1/2 pounds baby red-skinned potatoes, quartered
30 baby carrots, trimmed
1 pound white button mushrooms, stemmed, caps thickly sliced
4 thyme branches


Place flour in a large bowl. Season the meat with salt and pepper. Melt 4 tablespoons butter in heavy large, heavy bottom pot over medium-high heat. Working in batches, coat meat with flour; add to pot and brown on all sides. Using slotted spoon, transfer to plate.

Melt 2 tablespoons butter in same pot over medium-high heat. Add onions; sauté until tender, about 6 minutes. Mix in tomato paste, then wine. Bring to boil, scraping up any browned bits. Add broth and sugar, then beef and any accumulated juices. Bring to boil. Reduce heat, cover partially and simmer 1 1/2 hours.

Add potatoes and carrots; simmer uncovered until meat and vegetables are almost tender, about 25 minutes. Add mushrooms and the thyme branches; simmer until mushrooms are tender, about 5 minutes. Remove and discard the thyme branches. Season with salt and pepper.

Yield 6 servings.

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Recipe of the Week (98)

Wild Mushroom Risotto

One of my favorites!!! Use high quality ingredients to ensure wonderful flavor!

8 cups low sodium chicken broth
1 tablespoon extra virgin olive oil
½ stick unsalted butter
¼ lbs. fresh wild mushrooms such as porcini, chanterelles, oysters or shiitake; trimmed and chopped
1/3 cup finely chopped shallots
2 ½ cups Arborio rice
1 cup fresh Parmesan-Reggiano
1 teaspoon chopped fresh chives

Bring broth to a simmer in a 4-quart pot and keep at a bare simmer, covered.

Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy saucepan over moderately high heat until foam subsides, then sauté mushrooms, stirring occasionally, until browned and any liquid they give off is evaporated, about 4 minutes. Season with salt and pepper, then transfer to a bowl.

Cook shallots in 2 tablespoons butter in same saucepan over moderate heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute.

Ladle in 1 cup simmering stock and cook at a strong simmer, stirring, until absorbed. Continue simmering and adding stock, about 1/2 cup at a time, stirring very frequently and letting each addition be absorbed before adding next, until rice is just tender and creamy-looking, 16 to 18 minutes. (Save leftover stock for thinning.)

Remove from heat and stir in remaining tablespoon butter, sautéed mushrooms, cheese, chives, and salt and pepper to taste. If desired, thin risotto with some of leftover stock.

Yield 8 servings