buon giorno breakfast
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caffe
what we’re craving….oysters and bubbly at The Optimist.
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It has been unseasonably warm all week and now the cold front is coming in. Winter is edging its way in. This kind of weather calls for some seriously soothing food. One of my favorite ways to cook comfort food during the colder winter months is to make one-pot meals. Growing up, one of my favorite dishes my mom prepared was beef stew. It was rich and thick and a stick-to-your bones kind of meal. Hot, fluffly dumplings topped the stew and sopped up the pan juices.
My version may have a few different ingredients, but the comfort factor is the same. I even bought Bisquick for the dumplings, just like mom used to make {Ok, truth be known, baking is not my forte, so this was a last minute easy way out}. Whatever version you decide to make, I hope it brings you the comfort you want during a cold, rainy winter weekend.
here is my version…..
One Pot Winter Beef Stew
Preheat oven to 350 degrees
For the stew:
2# beef shoulder, cut into 2 inch chunks
1/2 flour
1 tsp. cinnamon
1 Tbsp. sea salt
1/2 tsp ground pepper
1/4 cup olive oil
1 cup diced yellow onion
1 cup thick carrot slices
1/2 cup thinly sliced celery slices
1/2 cup thick parsnip slices
1/2 cup thick mushroom slices
1/2 cup red wine
1 cup beef broth
1 cup water
For the dumplings:
This recipe makes about 4 large dumplings, so if you want to cover the pot, double the recipe.
1 cup flour
1 Tsp. baking powder
pinch salt
1/2 cup milk
In large pot, heat 2 Tbsp. oil over med. heat. Dredge the beef in the seasoned flour. Saute until meat is carmelized and brown on all sides. Remove from pot and reserve. Add remaining 2 Tbsp oil until heated. Add onions, carrots and celery. Cook until translucent, but not brown. Add wine , deglaze pan and reduce liquid by one-half. Add remaining vegetables, beef, broth and water. Heat just until simmering, cover and place in oven. Cook until meat is tender and sauce is thick, about 2-21/2 hours. To make dumplings, mix dry ingredients and whisk in milk. Let sit for a few minutes until thick. Spoon onto stew.
Cover and place in oven for about 5-10 minutes, until dumplings are fluffy and cooked through.
Enjoy!
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happy hallowed’s eve.
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what’s on your menu for sunday brunch?
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good morning, sunshine!
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Bella Cucina’s cooking class series continues withFall Harvest. Join us for an evening of Bella’s best fall flavors including Pumpkin Pesto, Walnut Sage Pesto & Cranberry Conserve. We’ll be dishing up easy & creative ways to use these fall favorites on October 25. Give us a call or visit http://www.brownpapertickets.com/event/284974 to reserve your spot today!
One cannot think well, love well, sleep well, if one has not dined well.
—Virginia Woolf
Bella Cucina kicks off fall cooking classes this Thursday with PANTRY ESSENTIALS. Join us at Porta Via in Atlanta on September 27 to learn about Bella’s most versatile pantry staples & how to use those goods to make salad dressings, flavored butters, dips & homemade sauces (including ketchup!)
Visit http://bellacucina.brownpapertickets.com/ to sign up. Space is limited!
