Asian Beef Stew

INGREDIENTS

2    tablespoons olive oil, divided

1    tablespoon sesame oil

1    pound beef sirloin, in ½  inch cubes

1    cup chopped white onion

3    cloves garlic, sliced

1    large red bell pepper, seeded, cut to ½  inch dice (2 cups)

½   pound button mushrooms halved (2 cups)

½   cup chicken broth

¼   cup soy sauce

1    tablespoon five spice powder

1    teaspoon grated ginger

1    tablespoon dried cilantro

¼   pound soba noodles

METHOD

Heat 1 tablespoon of the olive oil and the sesame oil over medium-high heat in a large skillet. Add the beef and stir fry until browned on all sides. Remove the beef from the skillet and set aside.

Add the 2^nd tablespoon of olive oil to the skillet, add the onion and cook for 4 to 5 minutes until translucent. Add the garlic and cook for 1 minute. Add the peppers, stirring to combine.  Cook for 3 to 4 minutes.

Add the mushrooms and reserved beef cubes, the broth, soy sauce, five spice, ginger and cilantro. Stir to combine and bring to a boil. Reduce heat to a low simmer and cook for 6 to 7 minutes until beef is thoroughly cooked.

While beef is simmering, cook the noodles to package directions. Place about ½ cup of noodles into each individual bowl and add about 1 cup of stew on top of the noodles. Serve immediately.

Inspired by a recipe in Better Homes and Gardens  magazine

COOKS NOTE: I used beef broth as the original recipe called for but thought it made the stew too dark and dreary; you could hardly see the peppers and mushrooms. I changed it to chicken broth for the record but feel free to use either or even vegetable broth if so inclined.

Beef Asparagus Stir Fry

INGREDIENTS

¼   cup beef broth

½   tablespoon corn starch

1    tablespoon soy sauce

2    teaspoons orange marmalade or other fruit jam

½   tablespoon rice vinegar

1    tablespoon chili-garlic sauce

2    teaspoons powdered ginger

2    tablespoons olive oil

½   pound beef sirloin, ¼ inch thick slices

1    large white onion, chopped ½ inch

6    cloves garlic, sliced long-wise into thin strips

1    red bell pepper, seeded, cut to 1 inch

¼   cup chicken broth

½   bunch thin asparagus, snapped, cut on diagonal 1 inch

1    cup sliced mushrooms (optional)

METHOD

In a medium bowl, whisk together the broth, corn starch, soy sauce, marmalade, rice vinegar. chili sauce and powdered ginger. Set aside.

Heat the olive oil in a large wok or skillet over medium-high heat. In batches, add the beef strips and brown on both sides, about 2 to 3 minutes per batch. Remove to paper towels on a plate to drain. Set aside.

To the same skillet/wok, add the onions and cook, stirring, for about 2 to 3 minutes to soften. Add the garlic and cook for 1 minute. Add the bell peppers and cook, stirring, for 2 minutes. Add the chicken broth, cover and cook for 3 to 4 minutes to soften the vegetables. Add the beef strips, the asparagus and the mushrooms.  Cook uncovered, stirring, for 2 minutes and pour the sauce from the bowl over the meat and vegetables. Continue to cook, stirring, until the sauce thickens, about 1 to 2 minutes. Remove from the heat and serve over cooked rice.

Based on a recipe in  Eating Well  magazine

Espresso Braised Pot Roast

INGREDIENTS

2    tablespoons olive oil

2   pounds (+-) beef pot roast

1    medium-large white onion, chopped

4    cloves garlic, chopped

1    cup beef broth

½   cup dry red table wine

½   teaspoon ground allspice

1    tablespoon instant espresso powder

1    green bell pepper, seeded, cut to 1 inch pieces

1    red bell pepper, seeded, cut to 1 inch pieces

1    ancho chili, seeded and cut into 1 inch pieces

1    pound+ Yukon Gold potatoes, cut to 1 inch cubes*

METHOD

Preheat the oven to 325 F. Cut as much fat as you can from the pot roast. In a large skillet over medium-high heat, add the olive oil, swirling to coat. When warm, brown the pot roast on all sides, about 3 to 4 minutes, and remove to a plate.

Add the onions and garlic to the skillet and cook for 3 to 4 minutes until the onions begin to turn translucent. Add them to a 6 quart Dutch oven along with the beef broth, wine and allspice, mixing them in. Sprinkle half of the espresso powder on one side of the pot roast, pressing it into the beef. Place the pot roast in the Dutch oven, coffee side down. Sprinkle the remaining espresso on the top of the pot roast, again pressing it into the meat. Cover the Dutch oven and place it into the oven. Set the timer for 30 minutes.

Meanwhile, if you haven’t already prepared the peppers and potatoes, now is a good time. Or, relax and have a beverage.

Remove the Dutch oven from the oven and pour into it all the peppers and potatoes, pressing them down if necessary to get the cover to fit tightly. If the liquid level is very low, add another ¼ cup of wine or water. Return to the oven for another 30 minutes. Remove from the oven, dish the vegetables into a serving dish, place the pot roast onto a carving board and cut it into serving sized pieces. Serve immediately.

*NOTE: I found some mini-gold potatoes that worked real well. I cut the larger ones in half to keep them all about the same size. Other potatoes could work as well

Adapted from a recipe in Better Homes and Gardens  magazine

Beef and Bean Casserole

INGREDIENTS

2    tablespoons olive oil

1    pound London broil, diced ½  inch

2    cups white onions, chopped

4    cloves garlic, thinly sliced

1    can (15 ounces) tomato sauce

½   cup dry red table wine

2    tablespoons dried parsley

2    tablespoons dried sage

4    anchovy fillets, chopped

2    cans (15 ounces) cannellini beans, rinsed, drained

METHOD

In a large skillet over medium-high heat, add the olive oil and swirl to coat. When warm, add the beef chunks and brown on all sides, about 4 to 5 minutes. Transfer to a bowl and set aside.

Add the onions to the skillet and cook until translucent, about 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the tomato sauce, the red wine, the parsley and sage, and the anchovies to the skillet. Cook the sauce for 4 to 5 minutes, stirring occasionally.

Add the beef cubes and beans to the sauce and bring to a boil. Reduce the heat to a low simmer and cook, covered, for 25 to 30 minutes or until the beef is thoroughly cooked and tender. Remove from the heat and transfer to individual serving dishes.

Loosely based on  a recipe in Better Homes and Gardens  magazine.

Beef Snow Peas

INGREDIENTS

3    tablespoons soy sauce

2    tablespoons rice wine vinegar

1    tablespoon brown sugar

2    teaspoons ground ginger

1    teaspoon cornstarch

3    tablespoons olive oil, divided

1    pound beef sirloin, cut into thin strips*

1    medium white onion, chopped

3    large cloves garlic, sliced

1    red bell pepper, diced to 1 inch

8    ounces snow peas, deveined, cut in half

1    can (8 ounces) sliced water chestnuts, drained

METHOD

In a small bowl, whisk together the soy sauce, vinegar, sugar, ginger and cornstarch. Set aside.

In a large skillet over medium heat, warm 2 tablespoons of oil.. Add the beef in 2 batches if necessary and stir fry each for 2 to 3 minutes or until thoroughly browned. Remove from the skillet to a plate and clean the skillet. Add 1 tablespoon of olive oil over medium heat and add the onions. Cook for 4 to 5 minutes until translucent and add the garlic.

Stir fry the garlic for 1 minute and add the bell peppers. Stir fry for 3 to 4 minutes until tender-crisp and add the beef strips, snow peas and water chestnuts. Cook until warmed through and pour on the soy mixture after re-whisking, stirring to combine. As the sauce thickens, remove from the heat and serve with cooked rice or noodles.

*NOTE: If the strips are long, it may be better to cut them in half, to under 2 inches long. This could also be done after they are browned.

Adapted from a recipe in  All Recipes  magazine

Rio Grande Pot Roast

INGREDIENTS

1 ½ - 2    pounds boneless  beef roast or London broil

½   cup thick and chunky salsa

1    cup beer

1    can (15 ounces) diced tomatoes

1    tablespoon dried cilantro

2    medium potatoes

2    stalks celery, sliced to ½ inch

½   red or white onion, coarsely chopped

1    green bell pepper, seeded, cut to 1 inch squares

METHOD

Preheat the oven to 350 F. Brown the beef roast in a non-stick frying pan. Mix the salsa, beer, tomatoes and cilantro in a large bowl. Choose a baking dish that has little spare room for the roast and vegetables and pour 1 cup of the sauce into the baking dish. Add the beef and pour the remainder of the sauce over the roast.

Cut the potatoes in half length-wise and then cut each half into three long pieces. Add these to the baking dish on top or next to the roast. Add the celery pieces, onion and bell peppers to the baking dish, cover and roast for 45 to 60 minutes, or until the vegetables are soft and the internal temperature reaches at least165 degrees F.

Remove from the oven and carve the roast into serving slices. Serve along with the vegetables and with the sauce on the side.

Adapted from a slow cooker recipe in Woman’s Day magazine

Greek Steak Salad

INGREDIENTS

2    pounds beef steak, boneless

2    tablespoons olive oil

4    cloves garlic, minced

¼   cup lemon juice

¼   cup dry red table wine

1    cup red onion, chopped

1    can (15 ounces) chickpeas, drained, rinsed

1½   cups cherry tomatoes, halved

1    cup English cucumber, halved lengthwise, sliced* to ¼ inch slices

1    cup green bell pepper, seeded, cut to ½ inch pieces

½   cup pitted green olives, sliced

1    cup pitted Kalamata olives, halved

4    cups chopped lettuce*

1    cup crumbled feta cheese (4+ ounces)

¼   cup chopped fresh parsley

METHOD

Place the steak in a sealable plastic bag. Place the olive oil and garlic into a mini food processor and process to a smooth liquid. Pour this into a medium bowl and whisk in the lemon juice and red wine.. Reserve ½ cup for later use and pour the rest into the plastic bag with the steak.  Massage the two to be sure the steak is completely covered, seal the bag and refrigerate for 2 hours.

Preheat the oven to 450 F and position racks in the center and 4 inches from the broiler. Cover a baking sheet with foil and spray with cooking spray or cover with olive oil. In a large bowl, mix the onion, chickpeas, tomatoes, cucumber, bell pepper and olives with the reserved marinade and spread them evenly on the baking sheet. Roast them in the center of the oven for 10 to 12 minutes or until the vegetables begin to pucker. Remove from the oven and allow them to cool

Change the oven to BROIL. Remove the steak from the marinade and allow it to drip off. Set the steak on to a broiling pan and place under the broiler. Broil for 5 to 6 minutes per side, flipping it once. Interior temperature should read at least 125 F for rare.

Remove from the oven and slice across the grain into ½ inch wide slices. Serve by spooning the vegetables over the lettuce and placing strips of the beef on top of the vegetables, sprinkled with feta cheese and chopped parsley.

*NOTES: Peel thin strips off of the cucumber rind to make striped looking pieces for a more interesting salad. This recipe originally called for chopped romaine, but until it is safe, use other types of lettuce or spinach

Adapted from a recipe in All Recipes magazine

Sauerkraut Stew

This is an old time recipe from Bohemia, now part of the Czech Republic. Chill overnight. 

INGREDIENTS

4    strips of bacon

½   pound lamb, cut into ½  inch pieces

½   pound pork,  cut into ½  inch pieces

½   beef short rib meat, cut into ½ inch pieces

1    medium purple onion, chopped (1 ½ cups)

1    large carrot, grated

2    stalks celery, chopped small

4    cloves garlic, minced

½   cup water

1    boneless, skinless chicken breast, cut into ½  inch pieces

2    pounds sauerkraut (1 large jar)

1    teaspoon dried marjoram or tarragon

METHOD

Place the bacon into a large (4 to 5 quart) sauce pan or Dutch oven and cook until crisp. Remove the bacon and half of the fat and reserve the fat. Chop the bacon and return to the sauce pan. Add the lamb, pork and spareribs to the sauce pan and cook on high until the meat is browned on all sides. Reduce the heat to medium and add the onions. Cover and simmer for 5 to 6 minutes until the onions are golden brown. Add the carrots, celery and garlic and cook until the vegetables are tender, about 4 to 6 minutes. Add the water and continue to simmer.

Meanwhile, using the reserved fat in another skillet over medium heat, brown the chicken pieces and cook for 6 to 7 minutes until thoroughly cooked.  Reserve the fat and chicken.

Drain and add the sauerkraut to the large sauce pan with the meat and vegetables. Add the marjoram and simmer until the sauerkraut is slightly browned and the meat is tender. Add the chicken pieces and simmer for 2 to 3 minutes. Cool and refrigerate for 24 hours. Reheat and serve with sour cream on the side.

Based on a recipe from All Along the Danube by Marina Polvay,  Hippocrene Books, Inc.,1992, New York.  First published in1979 by Prentice Hall, Inc. 

Rosemary Tri Tip

INGREDIENTS

¼   cup fresh rosemary leaves

2    cloves garlic, mashed

3    tablespoons olive oil

1    tablespoon aged balsamic vinegar

1    tri tip roast, fat trimmed

METHOD

Using a mortar and pestle, add the rosemary and crunch, pound and grind it. Add the garlic and grind it also. Add the olive oil and grind some more, about 4 to 5 minutes total. The contents should look real greenish about now. Add the balsamic and stir it in. Rub the marinade over both sides of the tri tip and place it into the refrigerator for 4 to 5 hours, in a covered dish or plastic bag.

If cooking on a Weber style grill, half-close the air vents on the bottom and lid of the grill once the coals are hot. On a gas grill, set the controls to medium. If you have a rosemary bush growing in your yard, trim the woody parts back until you have a large hand full and throw those onto the coals before adding the tri tip and closing the lid. This will add a bit or rosemary smoke to the process.

Turn the tri tip after 12 to 14 minutes and grill about the same time on the other side for medium rare. The rosemary stems may flare up when you open the grill to so be careful. The flames will die when the lid is replaced.

Beef Marsala Stew

INGREDIENTS

1    pound boneless chuck roast, cubed 1 inch

1    medium onion, chopped

4    cloves garlic, minced

4    large carrots, cut to 1 inch

3    medium potatoes, peeled, cut to 1 inch

3    stalks celery, sliced ½ inch

2    cups sweet Marsala wine*

3    tablespoons red wine vinegar

1    tablespoon dried thyme

2    tablespoons all-purpose flour

METHOD

Preheat the oven to 300 F. Using a 6 quart Dutch oven, place the onions on the bottom, spread evenly. Add the garlic and spread evenly. Arrange the pieces of chuck roast to make an even layer over the onions and garlic.

Arrange the carrots, potato pieces and celery over and around the beef. In a small bowl, whisk together the wine, vinegar and thyme. Pour this over the meat and vegetables in the Dutch oven. Cover and place into the oven for 2 to 2 ½ hours until the beef is well done and tender.

Remove the beef and vegetables to a serving bowl and put the Dutch oven on the stove over medium heat. Slowly whisk the flour into the sauce. Simmer for 2 to 3 minute, stirring constantly,  until the sauce thickens. Pour it over the beef and vegetables, tossing gently, and serve.

*NOTE: If you cannot find sweet Marsala, use the dry version and add 3 tablespoons of brown sugar.

Adapted from recipes in Cooking Light  magazine and Eating Well magazine. 

Beef Daube Provencal

INGREDIENTS

2    teaspoons olive oil

1    pound boneless chuck roast, cut to 1 inch cubes

1    cup chopped white onion

1    cup chopped celery and leaves

6    cloves garlic, crushed

1    cup dry red table wine

2    cups chopped carrots

1    cup low sodium beef broth

½   teaspoon dried rosemary

½   teaspoon dried thyme

1    can (15 ounce) diced tomatoes

METHOD

Preheat the oven to 300 F. Heat a small Dutch oven over medium-low heat and add the oil to the pan, swirling to coat. Add the beef  and brown on all sides. Remove the beef and set aside.

Add the onion and celery. Cook for 5 minutes, stirring occasionally, then add the garlic. Cook the garlic for 30 seconds or until it becomes fragrant. Add the wine and bring to a boil scraping up any brown bits. Return the beef and add the carrots, broth, rosemary, thyme and diced tomatoes. Bring to a boil, cover and place into the oven. Bake the beef for 2 to 2 ½ hours or until it is tender. Serve over medium egg noodles.

Adapted from a recipe in Cooking Light magazine

Ginger Beef and Broccoli

A Reposted recipe from 2011

Standard fare on most Chinese restaurant menus, but made simply and easily at home.

INGREDIENTS
6-8  ounces sirloin beef per person, sliced into thin strips
2     tablespoons dry white table wine
1     tablespoon aged balsamic vinegar
1/2  teaspoon all purpose flour
1/4  teaspoon brown sugar
1/2  teaspoon dry powdered ginger
1     pinch crushed red pepper flakes (optional)
2     tablespoons olive oil, divided
1     small white onion, chopped
3     cloves garlic, minced
1-2  heads broccoli, cut to individual florets
2     tablespoons soy sauce

METHOD
Combine the beef strips, wine, balsamic vinegar, flour, sugar, ginger and crushed red pepper flakes in a medium bowl. Mix well and refrigerate for at least 30 minutes.

In a large skillet over medium heat, add 1 tablespoon of olive oil. Add the onions and cook for 4 to 5 minutes until translucent. Add the garlic and cook for 1 minute. Remove the beef strips from the marinade and place them into the skillet, reserving the marinade. Fry the beef, turning occasionally, for about 2 minutes until browned on both sides. Add the reserved marinade and continue cooking until the beef is well glazed and the marinade absorbed.

Meanwhile, steam the broccoli for about 5 minutes either in the microwave on in a stove-top steamer until just tender. Arrange the broccoli sections as a ring on the outside edge of a large serving dish. When the beef is cooked, place it in the middle of the broccoli ring, drizzle both with the soy sauce and serve.


Inspired by a recipe from www.beefrecipe.us on the Internet

Apple Glazed Meatballs

INGREDIENTS

2    tablespoons olive oil

12  meatballs, frozen, thawed

1    cup apple juice

¼   cup soy sauce

3    tablespoons brown sugar

2    teaspoons all-purpose flour

1    teaspoon ground ginger

1    pinch cayenne pepper (optional)

METHOD

Heat the olive oil over medium-loe heat in a small skillet and add the meatballs. Cook the meatballs, turning often, for 8 to 10 minutes until thoroughly browned and cooked throughout. Set aside.

In a medium sauce pan over medium heat, add the apple juice, soy sauce, sugar, flour, ginger and pepper. Stir and bring to a boil. Cook the sauce until it is thick and bubbly and at a boil.. Place the meatballs into the skillet and stir to coat and warm. Transfer to a serving dish and serve.

From a recipe in Better Homes and Gardens  magazine.

Beef Sweet Potato Southwest

INGREDIENTS
1    medium sweet potato
½   pound ground beef
1    tablespoon olive oil
1    medium white onion, chopped (1 ½ cups)
2    cloves garlic, minced
1    jalapeno pepper, seeded, diced very small
2    tablespoons taco sauce
2    cups ¼ inch diced fresh tomatoes
2    cups thinly sliced cabbage
¼   cup jack or cheddar cheese, grated

METHOD

Peel the sweet potato and cut into ¼ inch dice. Steam for 5 to 6 minutes until very tender. Set aside. In a large skillet over medium-high heat, add the hamburger and stir to crumble into small pieces while it browns. Once browned, remove the hamburger to a bowl, set aside, and drain the fat from the skillet into the garbage.

Add the oil to the skillet and swirl to cover. Add the onion and cook for 4 to 5 minutes until tender. Add the garlic and jalapeno and continue to cook, stirring occasionally, until the jalapeno is tender, about 3 to 4 minutes. Add the hamburger, taco sauce, tomatoes and sweet potato to the skillet and stir to combine. Cook for 1 to 2 minutes.

Remove from the heat and stir in the cabbage. Place into a serving dish, sprinkle with the cheese and serve.

Beef and Stout Stew

INGREDIENTS
2    tablespoons olive oil, divided
12  ounces boneless chuck, trimmed, cubed
1    bottle (10 ounces) stout beer (like Guiness)
1    medium white onion, chopped (1 ½  cups+)
3    medium carrots, cut diagonally (1 ½ cups)
2    medium Yukon potatoes, diced to ½  inch
2    stalks celery, sliced on a diagonal (1 cup+)
1    teaspoon dried thyme
1    tablespoon tomato paste
3    cloves garlic, minced
1    cup low sodium beef broth
2    tablespoon all-purpose flour
2    cups sliced crimini mushrooms

METHOD

Heat a large sauce pan over medium heat and add 1 tablespoon olive oil. Add the beef and brown on all sides, about 3 minutes. Add the stout and bring to a boil. Reduce heat to a simmer, cover and cook for 30 to 40 minutes or until the beef is tender. Remove from the heat and set aside.

In a large skillet over medium-high heat, add the other tablespoon of oil and add the onion, carrots, potato, celery and thyme. Cook for 3 to 4 minutes, stirring, and add the tomato paste and garlic. Cook for 1 minute.

In a small bowl, combine the broth with the flour and add that to the skillet. Add the set-aside beef and stout and the mushrooms to the skillet. Bring to a boil, cover, reduce heat to a simmer and cook for 12 to 15 minutes until the vegetables are all tender. Serve immediately

Based on a recipe from Cooking Light magazine

Herbed Beef Roast

INGREDIENTS
4   tablespoons olive oil, divided
2   pound boneless beef roast
4   cloves garlic, chopped
2   tablespoons dried parsley
1   tablespoon dried thyme
1   tablespoon dried Italian oregano
1   tablespoon dried rosemary, ground
2   tablespoons Dijon style mustard
3   medium carrots, peeled, cut to 1 inch pieces
3   stalks celery, cleaned, cut to 1 inch pieces
1   large white onion, quartered
3   medium Yukon gold or yellow potatoes, quartered

METHOD
Preheat the oven to 350 F. In a large skillet, heat the 2 tablespoons of the olive oil over medium-high heat and sear the roast on all sides until nicely browned, about 7 to 8 minutes. Set aside to cool.

In a blender or food processor, add the other 2 tablespoons of olive oil and the parsley, thyme, oregano, rosemary and mustard. Process these ingredients to a paste. Steam the carrots and celery for 7 to 8 minutes to pre-cook.

Place the beef roast in a large roasting pan and coat it on all sides with the spice paste. Arrange the vegetables around the beef roast, breaking the onion quarters into smaller pieces. Bake in the oven until it reads 125 on an internal thermometer (about 30 minutes) and make sure the vegetables are all cooked tender. Let the roast rest about 10 minutes before slicing and serving.This recipe should serve 4 as a main course.

Oven Beef Stew

INGREDIENTS
2    slices hickory smoked bacon, cut to ½ inch
1    pound beef sirloin (London broil) cut to 1 inch cubes
2    medium white potatoes, cut to ½ inch cubes
1    cup pearl onions (frozen or fresh, peeled)
1    can (15 ounces) diced tomatoes
1 ½   cup chopped celery, leaves and all
1    cup dry red table wine
1    teaspoons dried thyme
1    teaspoon dried marjoram
1    tablespoon dried parsley

METHOD

Preheat the oven to 375 F. In a large skillet, cook the bacon over medium heat until well crisped. Place the bacon into a large baking dish (3 quart.) Add the meat to the skillet and brown on all sides, stirring often. Add to the baking dish.

Add all of the remaining ingredients including the bacon to the baking dish and stir to m ix them well. Place into the oven and cook for 30 minutes uncovered. Check one of the potato pieces to see if the dish is cooked through and, if not, cook for another 5 to 10 minutes. Remove from the oven and serve. This recipe will serve 2 to 4 people.

Steak and Mushroom Stew

INGREDIENTS
8    ounces sirloin steak cut to ½ inch cubes
3    tablespoons olive oil, divided
1    medium white onion, chopped (about 1 cup)
4    cloves garlic, minced
1    cup low sodium beef broth
¾   cup dry red table wine
2    bay leaves
1    teaspoon dried thyme
1    teaspoon ground dried rosemary
1    cup red potatoes, cubed to ½ inch
10   small Crimini mushrooms, quartered
1    cup frozen pearl onions, thawed
2    tablespoons all-purpose flour

METHOD

In a large sauce pan, warm 2 tablespoons of the olive oil and over medium heat. Add the steak and brown on all sides, stirring often. Remove and reserve. Add the remaining tablespoon of olive oil and the onion and simmer for 4 to 5 minutes until it turns translucent. Add the garlic and simmer for 1 minute.

Add the broth, wine, bay leaves and spices, scraping up any brown bits from the bottom of the sauce pan. Add the beef cubes plus any accumulated juices and simmer, covered, for 6 minutes. Mix in the potato cubes and continue to cook for 4 minutes.

Next, add the pearl onions and mushrooms, stirring them into the stew, and cook for 5 minutes. Using a slotted spoon or strainer on a handle, remove all the solids from the stew and place into a bowl. While whisking the gravy, sprinkle in the two tablespoons of flour, mixing well, and simmer for 5 to 6 minutes until the sauce thickens. Remove the bay leaves and return the solids to the gravy, stirring and simmering for just a few minutes to warm it and combine the solids with the gravy. Remove to a serving bowl or individual bowls and serve.

Braised Short Ribs

INGREDIENTS
2    tablespoons olive oil
2    pounds English short ribs on the bone, 5 to 6 pieces
1    medium onion, chopped
2    medium carrots, peeled and chopped
½   cup chopped celery
6    cloves garlic, peeled only
2    cups dry red table wine
1    can (15 ounce) tomato sauce
2    tablespoons brown sugar
2    tablespoons aged balsamic vinegar
2    teaspoon dried rosemary
2    teaspoon dried thyme
2    bay leaves

METHOD

In a large skillet over medium-high heat, add the olive oil and brown the ribs on all sides, using batches if necessary. Set aside, standing up in a medium to large sauce pan that will hold all the ribs.. Turn the heat down to medium low and add the onion, carrots, celery and garlic. Cook for 4 to 5 minutes until the onions become softened. Add the red wine, tomato sauce, sugar, vinegar, spices and bay leaves. Cook for 4 to 5 minutes to allow the flavors to mix.

Add the sauce to the short ribs and stir around until they are well coated and immersed in the sauce. Cover and cook over low heat for about 2 hours, turning the ribs over at 1 hour. When the ribs are tender, remove them from the sauce and set aside.

Remove the bay leaves, scoop the fat off of the sauce and puree the sauce. Continue to cook to reduce the sauce, about 5 to 7 minutes. Add the ribs back into the sauce to reheat before serving. Serve over wide pasta noodles and cover with a spoon of the sauce. Serve the remaining sauce on the side.