Canadian Beef Stew
1 pound lean beef or bison (cut into chunks)
1/2 cup wheat flour
1 Tbsp. freshly ground rosemary
1 Tbsp. ground pepper
1 tsp. sea salt
1-2 tsp. oregano
1-2 tsp. sweet dried basil
Directions for meat: Place flour, spices and cut beef into a Tupperware container with lid. Shake seasoned flour well with your meat and set to the side.
1 large sweet onion (chopped)
2 leeks (washed well and chopped)
4 Tbsp. olive oil
Ground pepper and sea salt to taste
Directions for onions: In a large dutch oven, put onions, leeks, olive oil, and salt and pepper until onions and leeks are tender or for about 5 minutes.
3 carrots (peeled and cut into chunks)
3 parsnips (peeled and cut into chunks)
4-5 small red potatoes (cut into small chunks)
1 large package mushrooms (washed well and sliced)
2 cans plum tomatoes (chopped-save the juice to add to the stew)
2 cups beef or chicken broth
1 cup dark wine (I used a very inexpensive Cabernet Sauvingnon.)
Directions for rest of stew: Add vegetables to dutch oven for about 10 minutes. Add meat, broth, and wine. Let simmer for about 30 minutes or until the vegetables are tender.
Honey Oat Bread
2 Tbsp. plus 1 cup old-fashioned rolled oats, divided
1 1/2 cups whole wheat flour
1 cup all purpose flour
2 1/4 tsp. baking powder
1/4 tsp. baking soda
1 1/4 tsp. salt
8 ounces (scant 1 cup) nonfat or lowfat plain yogurt
1/4 cup canola oil
1/4 cup honey or agave syrup
3/4 cup lowfat or fat free milk
Directions: Place rack in middle of oven and preheat to 375F. Generously coat a bread loaf pan with cooking spray. Sprinkle 1 Tbsp. oats into the pan. Tip the pan back and forth to coat the sides and bottom with oats.
Thoroughly stir together the flours, baking powder, soda, and salt in a large bowl. Using a fork, beat the remaining cup of rolled oats, yogurt, egg, oil, and honey into a medium bowl until blended well.
Stir in milk. Gently stir the yogurt mixture into the flour mixture just until it's incorporated but not over-mixed (otherwise, it will be tough dough and bread).
Spread the dough into bread pan and sprinkle remaining tablespoon of rolled oats on top of bread. Bake the loaf until well-browned on top and toothpick inserted in the center comes out clean about 40-50 minutes. (The top of the bread loaf may crack which is normal.) Let the bread set for 15 minutes, and then take a table knife around the edges of the pan to loosen the bread.
|Enjoy together on a nice cold day! :)|