UA Culinary Corner – March 2015
February 24, 2015
Looking to spice up your diet with some fresh recipes? Stop your search here with everything from ethnic, traditional and organic plates to classic home recipes — all suggested or created by your colleagues! We’re starting off slowly, but have plenty more foodie ideas stewing for upcoming issues. If you have a recipe simmering to share, send it on over to
Hallie
!
Need some stick-to-your-ribs grub to get you through this chilly mid-60s Southern California winter? Whip up a batch of Tianna’s Beef Stew:
Tianna Haradon
Assistant to the AVP
Development
“A friend of mine passed this recipe along to me a few years ago. I’ve made some minor changes since then, but it is definitely a family favorite. For an extra flavor punch, top with some shredded parmesan cheese and a great glass of red wine. Biscuits are also never a bad idea with this stew! I’ve also made a vegetarian version of this and it is equally delicious. Take out the beef, and add in extra veggies such as potatoes, sweet potatoes, squash, etc. Next use porcini mushroom broth instead of the beef broth. Veggie broth is okay, but the porcini broth gives a great depth of flavor. Simply soak dried porcini mushrooms in hot water for 20 minutes and you have broth as well as some extra mushrooms to add in. Enjoy!”
Beef Stew
Ingredients
7 teaspoons olive oil, divided
1-1/2 cups chopped onion
1 cup chopped carrot
(1) 8-ounce package button mushrooms, sliced or quartered
1 tablespoon minced garlic
1/4 cup all-purpose flour
2 pounds boneless chuck roast, trimmed and cut into cubes
3/4 teaspoon salt, divided
1/2 teaspoon black pepper
1 cup dry red wine
(1) 28 oz. can San Marzano diced tomatoes)
1-1/2 cups beef broth
1/2 cup water
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh thyme
1 bay leaf
2 tablespoons chopped fresh basil
Preparation
- Heat a Dutch oven over medium-high heat. Add 1 teaspoon oil to pan. Add onion and chopped carrot; sauté 8 minutes, stirring occasionally. Add garlic; sauté for 45 seconds, stirring constantly. Remove from pan.
- Add 1 tablespoon oil to pan. Place 1/4 cup flour in a large zip lock bag with 1/2 teaspoon salt and pepper; add beef and shake gently to coat. Add half of beef to pan; sauté 6 minutes, browning on all sides. Remove from pan. Repeat procedure.
- While browning beef, brown mushrooms in a separate pan with 1 tablespoon of olive oil.
- Add wine to pan, and bring to a boil, scraping pan. Cook until reduced to 1/3 cup (about 5 minutes). Return meat, the onion mixture and mushrooms to the pan. Add tomato and next 5 ingredients; bring to a boil. Cover, reduce heat, and simmer for 45 minutes, stirring occasionally.
- Uncover, and simmer, for 1 hour or until meat is very tender, stirring occasionally. Discard bay leaf. Stir in remaining 1/4 teaspoon salt (to taste) and basil.
Do you have a favorite recipe you’d like to share with your colleagues?
E-mail it to Hallie Nicholson at nicholso@chapman.edu
. Include a photo if you have one, along with any additional information or stories to accompany the recipe.