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Menu Plan for Spring I: Week 3, Sunday

Beef and Root Vegetable Stew

Cooking time:  90 minutes with 3 long breaks       Cooking schedule: see below for instructions

             The last slow-cooked dinner. If you use very tender beef, it could be done in an hour, or it could be cooked very slowly, on the cook top or in a crock pot, for several hours.  There will be enough for 2 meals.  

Beef and Root Vegetable Stew

Total time: 90 minutes
    Sherry adds flavor notes that go well with stews.  It blends well with the traditional root vegetables. You could add parsnips, turnips or celeriac, as well.  This make enough for 4 servings. 

Beef and Root Vegetable Stew Ingredients:

 Instructions:

Cooking Schedule: 90 minutes for menu
Assemble all ingredients and utensils
Utensils: measuring cups, spoons, knives,
medium pot or Dutch oven with lid, medium bowl
Cut beef
Mix paprika, flour in bag
Add beef, shake to coat
Heat oil in pot
Add beef, brown well
Mince garlic, add to beef
Add stock, sherry, herbs, tomato paste, stir
Cover, simmer
    20 minute break - or longer...

Back?
Peel rutabaga, cut, add to pot
Peel carrots, cut, add to pot
Peel shallots, add to pot
Cut celery, add to pot, cover, simmer
Cut potatoes, put in bowl of water
    20 minute break
Back?
Stir stew, add potatoes, cover, simmer
    30 minute break
Back?
Thicken with cornstarch if you like
Serve