Saturday, October 22, 2011

Roasted Vegetable Beef Stew or That Stuff with the Yummy Beef Water

Hello. I have a recipe for you. This might be one of my favorite dishes ever. I use chunky veggies and big pieces of beef, all cooked together with beef broth and red wine. Yeah that's right, go 'head and have a sip. My favorite vegetables are roasted ones. They get all caramelized and delicious, I always pick a few out before I add them to the stew. What? It's my shit, I'm allowed to do that.

Matt calls this stew 'That stuff with the beef water", because the broth is heavenly. I am really bad at measuring when I make my own recipes but I'll try my best with this one.


4 Cups chunky vegetables. (I use red potatoes, little carrots, and white onion chopped. Feel free to use whatever you like, mushrooms would be tasty. Mmmmm mushrooms)
sea salt
3 Tbsp. olive oil (approximately)
3 Garlic cloves crushed
2 lbs. sirloin steak (or any other kind of steak you want)
2 Tbsp. Thyme
1 Garlic clove minced
32 oz. Beef broth
1 Cup Red wine
3 Bay leaves

Preheat oven to 425.

In a large bowl, stir vegetables with olive oil, sea salt, pepper, 2 of the crushed garlic cloves and 1Tablespoon of thyme. Once the vegetables are coated, spread them out on a non stick cookie sheet. My cookie sheets suck so I use parchment paper. see?

Roast vegetables for about 30 minutes or until tender.

While your veggies are getting delicious, season your steak with salt and pepper and cut it up into chunks. Drizzle olive oil in a stew pot and add the remaining garlic and thyme on medium heat. Don't brown the garlic, we just want it to sweat a bit and flavor the olive oil for the meat. Add meat just long enough to brown the outside a bit. Once meat has browned, take it out of the pan and set it aside in a little bowl, you'll deal with it again later. In your stew pot, add your red wine and cook it down a bit. Let it simmer for about 5 minutes, then add the beef broth and bay leaves and let it simmer on low until your vegetables are ready.  Once your vegetables are done, add them to your pot along with your meat. Simmer on medium for about 15 minutes. Take your bay leaves out, I don't know why you're not supposed to leave them in with stuff but you're not. I think they make your head explode or something if you leave them in. So. Take them out, save yourself a mess.

Then what you're gonna wanna do is spoon it up into some bowls and eat it. The broth is amazing, bay leaves are the jam, the wine doesn't hurt either. This would probably be holy with some cornbread or biscuits but I'm trying not to eat bread so I can't help you with that part.  Hope you like!


Tuesday, October 18, 2011

Apple Crisp thuggin'

Today's high was 74 so that means I can finally make something that's worthy of chilly weather. Yes, 74 means it's chilly in Texas, get out of here. I wanted to make an apple pie initially but I'm such a bethos when it comes to making pie crust I opted for a crisp or a crumble. I spent all day looking at recipes and finally just winged one that I felt would work for me. I made notes on post its. That's what I do.

Alright here's the business.

For the filling:
4 granny smith apples peeled and sliced
1/4 cup brown sugar (I used the splenda blend)
2 tsp cornstarch
1/2 tsp nutmeg
1 tsp cinnamon
1 box raisins (optional. I didn't use them)

For the topping:
3/4 cup quick oats
1/3 cup whole wheat flour
1/2 cup brown sugar (or splenda blend)
1 tsp cinnamon
1/4 cup (half a stick of butter) melted

Cooking Directions:
    Preheat oven to 350 degrees. Combine apples, raisins, cinnamon, brown sugar and lemon juice in a large bowl. Sprinkle in cornstarch. Mix fruit until well coated, pour into a baking dish.

    In a clean separate bowl mix ingredients for topping. Spread over fruit. Bake about 30 minutes or until topping has browned.

    Then basically eat that shit up with some ice cream or another frozen dairy treat. Whateva you like.