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Menu Plan for Winter II: Week 1, Day 2

Corsican Beef and Pasta 
Fried Carrots

Cooking time: 3 hours, inc. 2 1/2 hour break for menu          Cooking schedule: see below for instructions

        The Corsican Beef is traditionally served over pasta, as here. It makes enough for 4 people, or 2 meals for 2.  It should simmer for 2 or 3 hours and doesn't need any attention. It could also be made in a slow cooker and left for hours!

Corsican Beef and Pasta

Total time: 3 hours 15 minutes prep time
     This is one of those long-cooking dishes that I love doing during the winter.  It's not quite a stew and not quite a pasta.  If possible, get 1 or 2 thick slices of dry-cured ham, like Prosciutto, from the meat counter.

Corsican Beef and Pasta Ingredients:

corsican beef Instructions:

Fried Carrots 

Total time: 20 minutes
   The first time I made Beef Provencal the recipe instructed to fry the carrots before adding to the stew.  They were so good, I started frying them just a bit longer and eating them on their own.  It caramelizes the sugars and turns them golden and sweet.

Fried Carrots Ingredients:

 Instructions:

Cooking Schedule: 3 hours, inc. 2 1/2 hour break
Assemble all food, utensils and serving dishes
Utensils: measuring cups, spoons, knives,
Dutch oven or soup pot with lid, large skillet, pasta
pot and colander

3 hours (or more) earlier:
Chop onion, sauté
Chop mushrooms, add to onion
Mince garlic, add to onion
Cut beef into cubes
Cut ham into pieces
Open, drain tomatoes, reserving juices
Roughly chop tomatoes
Add beef, ham to onions, stir-fry
Add tomatoes, juices, wine, herbs, nutmeg to beef

Heat to boiling
Reduce heat, cover, simmer
     2 - 3 hour break  (or more if using slow-cooker)
30 minutes before dinner:
Put water on high heat for pasta
Peel, slice carrots
     Pause while stuff cooks
Fry carrots
Cook pasta
     Pause while stuff cooks
Turn carrots
     Pause while stuff cooks
Drain pasta, toss with sauce
Remove carrots, finish
Arrange pasta, top with meat
Serve all