Chicken Potato Soup & Beef Stew
Beef Stew with Carrots & Potatoes
Ingredients
3 lbs. Beef Stew Meat*
2 tsp salt
2 tsp freshly ground black pepper
3 tbsp olive oil
1 tsp paprika
3 medium yellow onions, chopped
9 cloves garlic, peeled and crushed
2 tbsp balsamic vinegar
1-1/2 tsp Heinz tomato paste
1/4 cup Western Family all-purpose flour*
2-1/2 cups dry red wine
2 cups beef broth
2 cups water
3 bay leaves
2 tsp dried thyme
1-1/2 tsp sugar
6 large carrots, peeled and chopped
1 lb. BC Grown potatoes, chopped *
Fresh chopped parsley, for serving
Instructions
Preheat the oven to 325°F and set a rack in the lower middle position.
Pat the beef dry and season with the salt and pepper. In a large Dutch oven, heat 1 TBS of the olive oil over medium-high heat. Brown the meat in 3 batches, turning with tongs, for about 5 minutes per batch; add 1 TBS more oil for each batch. (To sear the meat properly, do not crowd the pan and let the meat develop a nice brown crust before turning.) Transfer the meat to a large plate and set aside.
Add the onions, garlic, and balsamic vinegar; cook, stirring with a wooden spoon and scraping the brown bits from bottom of the pan, for about 5 minutes. Add the tomato paste and cook for a minute more. Add the beef with its juices back to the pan and sprinkle with the flour. Stir with wooden spoon until the flour is dissolved, 1 to 3 minutes. Add the wine, beef broth, water, bay leaf, thyme, and sugar. Stir with a wooden spoon to loosen any brown bits from the bottom of the pan and bring to a boil. Cover the pot with a lid, transfer to the preheated oven, and braise for 2 hours.
Remove the pot from the oven and add the carrots and potatoes. Cover and place back in oven for about an hour more, or until the vegetables are cooked, the broth is thickened, and the meat is tender. Remove the bay leaf and discard, then taste and adjust seasoning, if necessary. This stew improves in flavour if made at least 1 day ahead. Reheat, covered, over medium heat or in a 350°F oven. Garnish with fresh parsley, if desired.
*In Flyer Feb 14-20, 2021
Recipe and photo credit: Once Upon a Chef
Chicken & Potato Vegetable Soup
Ingredients
2 lbs. Chicken, cubed*
4 BC Grown potatoes peeled, cubed*
2 bay leaves
3 medium onion chopped
2 small leeks finely chopped
2 tbsp Emma olive oil
3 medium carrot, peeled and diced
4 celery stalks, cut diagonally
1 cup frozen peas
2 cups Knorr vegetable stock
3 cups water
3 tablespoons Fresh thyme
4 cloves garlic chopped
1 cup butternut squash chopped
Salt and pepper to taste
Instructions
In a pot heat up the oil, add the bay leaf, chopped onion, garlic, and leek, stir, and cook gently for about 6 minutes until softened, stirring often.
Push the mixture to the edges, add the chicken pieces and cook for 3 minutes on each side.
Add the potatoes, butternut squash, carrot, celery, thyme, water, and vegetable stock, cover and bring to the boil. Lower the heat and simmer for 30-35 minutes or until the vegetables are fully cooked. Stir occasionally.
Add the frozen peas and simmer for 4 minutes and serve.
*In Flyer Feb 14-20, 2021
Recipe and photo credit: Everyday Healthy Recipes