INGREDIENTS for STEW:
4 Beef Shanks
1 cup of broth (I use organic chicken broth which is low sodium)
1 cup of red wine
1-2 Carrots if you like
1-2 cans of white beans
A few tablespoons of flour for dredging (I use whole wheat)
2-3 tbsp of oil (I use grape)
Herbs to taste (I use Herbs De Provence)
Salt and pepper to taste
- Wash and pat dry your beef. Depending on the size of the beef shanks, you may want to cut them up.
- Dredge beef in flour on both sides. I like to do this on a large plate.
- Heat up about half your oil in a pot, I use a cast iron by Le Creuset which I love. Brown the shanks on both sides till brownish, you may have to do this 2 times if your beef does not fit. DO NOT CROWD or it may not brown properly.
- While the beef is browning, peel and chop shallots. Peel and cut carrots. I like to cut the carrots in relatively large pieces so that my daughter who hates carrots can easily pick them up. Keep carrots and shallots separate in bowls.
- Remove beef, wipe the oil residue from your pot.
- Add about half the broth and half the wine.
- Saute shallots about 5 minutes, add the carrots and saute a few more minutes. Add the beef, remaining wine and broth.
- Season with herbs of your choice, I use Herb the Provence (a mix of dry thyme, rosemary, lavender). Add salt and pepper to taste.
- Cover and cook on a low flame for about 2 hours. If you see there is still too much broth, uncover and increase flame a bit.
- NOTE if you are using white beans, you will add them towards the end, when the beef needs to cook for another 30 minutes or so. You will need to drain them and rinse them, add and stir in. They get nice and soft and taste awesome ( I personally prefer them to the beef).
6 potatoes (small ones that are clean are best so you can leave the skin on)
4-6 cloves of garlic
1/2 cup milk (I use 1%)
Butter to taste
Salt and pepper to taste
Cooking spray (I use Spectrum Canola Oil)
Wash and clean potatoes well. If they are relatively unblemished, leave the skin on otherwise peel
Place in pot, cover in water. Cook till soft, about 20 minutes to half hour. Reserve a bit of the water.
In the meantime, roast your garlic cloves, you can leave skin on in over or toaster over for about 15 mins. Coat w PAM or another spray.
Peel and reserve soft roasted garlic.
Once potatoes are soft, mash, add garlic, butter and reserved water. Turn on small flame, slowly add warm milk ( I heat milk up a few seconds in the microwave). Stir well.
I am loving kale lately--I think it tastes great and is the latest SUPER food!
Note that kale shrinks a lot when you are cooking w it.
1 batch of kale
Salt to taste
1 tbsp oil
Remove large stems from kale, disgard. Wash and spin dry kale.
In a large deep skillet, heat oil for about 2 minutes till it's nice and hot.
Add kale, cook about 3 minutes per side. I leave in on each side long enough where it's a little brown. Salt to taste.
Assemble your stew, mashed potatoes and kale. Serve with a glass of Pinot Noir (optional)
NOTES: In my opinion, stew tastes even better as leftovers and my family (luckily) is happy to eat it for a few days. I usually mix it up by serving a different side dish or a different veggie. If there is not a lot of meat left, I add another protein in like frozen edamame which gives me enough dinner for another night. You can also add a can of diced tomatoes. Be creative and it will make your life easier.
Beef stew recipe is adapted from Real Simple Magazine as well as Mark Bittman's How to Cook Everything with lots of improve by me.