Wednesday, November 9, 2011

Old Fashioned Beef Stew















We had a whole bunch of stew meat in the freezer and after a few cold and rainy days, I really started to crave some good old fashioned beef stew the other day. With my hands tied with the baby most of the day, stew is the perfect type of meal to throw together in a pot in the morning, and just forget about it the rest of the day until dinner time. I especially love that it's so simple and you don't need to add red wine, which I rarely have open bottles of kicking around.  Of all the stew recipes I've tried, this one is by far my favourite - lots of veggies, super tender beef, and nice flavourful sauce perfect for dipping some fresh bread into. Enjoy!

Beef Stew
Serves 6-8
Source: For The Love of Cooking

1 tbsp olive oil
1 lb stew meat
1 onion, chopped
6 cloves of garlic, diced 
1 can diced tomatoes
1-2 tsp dried thyme
Salt and pepper to taste
2 bay leaves
6 cups of beef stock
1 cup carrots, chopped 
1 cup celery, chopped
2 cups red potatoes, chopped
3 tbsp cornstarch (I used at least this much since I like mine pretty thick)

In a large pot over medium heat, add olive oil, and brown the stew meat on all sides; Set aside.  Add onion, then cook for about 5 minutes. When softened, add garlic and cook for 30 seconds before adding tomatoes, seasonings and stock. Add back the beef, cover and cook on the stove top at medium low heat for at least 3 hours (you could also cook it in the oven).

Add vegetables to the stew and add more beef broth if low; cook for an additional 1 - 1 1/ 2 hours. If you want the stew to be thick, add a slurry of cornstarch and cold beef broth (mixing thoroughly) then pour into stew while it's boiling, and let simmer for a little while longer. I serve mine with fresh bread for dipping!

Tuesday, November 8, 2011

Meat Lasagna

There are days when you just need comfort food, and for me, lasagna is one of them. This lasagna is so delicious and very easy to make, and really doesn't take very long to assemble at all. Lets be honest, it's not the sort of meal that you make one evening after work, but it's perfect for those rainy day weekends we've been getting lately.
In our house we love a meat lasagna, so when I came across this recipe, I knew it would be perfect. It has been a huge hit every time that I make it, since it's got the perfect amount of meat, sauce and cheese. You have to try it - YUM!
Meat Lasagna
Serves 6 good-sized portions
1/2 yellow onion, diced
1 pound of extra lean ground beef
1 tsp garlic powder
1 tsp dried basil
1/2 tsp dried oregano
1 pinch of red pepper flakes (or more to taste)
Salt and pepper to taste
6 cloves garlic, minced
1 500g container cottage cheese (I used 2 %)
2 large eggs
1 tbsp fresh basil, chopped
1/2 cup of parmesan cheese
9 lasagna noodles, cooked per instructions
2 cups mozzarella cheese, shredded (use the good stuff, it tastes better)
4 cups of marinara sauce (homemade or store bought)
Cook over medium heat the onions until they start to soften. Add the ground beef and cook through. Add the garlic powder, dried basil, dried oregano, red pepper flakes and salt & pepper to taste. Once the meat is brown and the onion is tender, add the garlic and cook for approximately 30 to 60 seconds, stirring frequently. Remove from heat, drain any grease, and set aside.

In a large bowl, mix together cottage cheese, eggs, 1/4 cup of parmesan cheese, basil, as well as salt & pepper to taste. Combine until mixed thoroughly.
Meanwhile, cook the lasagna noodles per instructions then drain.
Once everything is ready to go, layer a 9 x 13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay three lasagna noodles in the pan. Spread half of the cottage cheese mixture on the noodles, then spoon half of the ground beef mixture on top. Sprinkle with a bit of mozzarella and spoon some sauce over the cheese; repeat layering. Finish with a layer of noodles and remaining sauce, and sprinkle with mozzarella cheese and remaining 1/4 cup of parmesan cheese.
Cover with tinfoil, and bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for an additional 15 minutes. When you remove it from the oven, let rest for 5 to 10 minutes before serving. Enjoy!