This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.
Prep time50 minutes
Total time2 hours & 30 minutes
Portion size8 servings
Credits :Canadian Living Magazine: February 2015
boneless beef blade roast
cut in 1-inch (2.5 cm cubes)
dry red wine
mini white potatoes
scrubbed and quartered
cut in 1 1/2-inch thick (4 cm) chunks (halve bigger pieces)
sodium-reduced beef broth
drained and rinsed
per each of 8 servings: about
Total fat27 g
Saturated fat11 g
Total carbohydrate21 g
In large bowl, whisk together flour, salt and pepper; toss with beef to coat.
In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.
Add remaining butter to Dutch oven; cook celery and onion over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomato paste; cook, stirring, for 2 minutes. Add wine; cook, stirring and scraping up browned bits, for 2 minutes.
Return beef and any juices to Dutch oven. Add potatoes, carrots, thyme, parsley and bay leaves. Stir in broth and Worcestershire sauce; bring to boil, stirring occasionally to loosen any remaining browned bits from bottom.
Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.
Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.
Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.
These flourless pancakes taste a bit like the centre of a piece of French toast. Fry up a batch (or two!) on the weekend and keep the wrapped pancakes in your fridge or freezer for an easy microwaveable breakfast you'll actually want to eat.
Prep time15 minutes
Total time15 minutes
chopped shelled pistachios
Per pancake: about
Total fat4 g
Saturated fat1 g
Total carbohydrate12 g
In bowl, mash 1 of the bananas until smooth. Stir in 2 tsp of the honey, the baking powder and 1/4 tsp salt. Stir in eggs until well combined.
Measure out 1 tbsp vegetable oil. Heat nonstick skillet or griddle over medium heat; lightly brush with some of the oil. Working in batches, drop batter by 2 tbsp into skillet; sprinkle 1/2 tsp of the pistachios over each pancake. Cook until bottoms are golden, about 2 minutes. Turn pancakes; cook until bottoms are golden, about 1 minute. Transfer to plate. Repeat with remaining oil, batter and all but 2 tsp of the pistachios. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 3 days or overwrap in foil and freeze for up to 3 weeks; reheat in microwave or toaster.)
Slice remaining banana; arrange over pancakes. Sprinkle with remaining pistachios; drizzle with remaining honey.
Tip from The Test Kitchen: Flourless pancakes can be tricky to flip, but here's a trick: Use a thin spatula and lightly mist it with cooking spray before turning the pancakes.
Made with just a few ingredients, the ease of this recipe will make it one of those weeknight dinners you'll turn to time and time again. It tastes great over a simple bed of steamed rice, but you can also serve it inside crisp lettuce leaves for a fresher take on pork bowls.
Prep time25 minutes
Total time25 minutes
Portion size4 servings
Thai bird's-eye pepper
, halved crosswise
lean ground pork
, cut in 1/2-inch pieces
unseasoned rice vinegar
, sliced (optional)
Per serving: about
Total fat30 g
Saturated fat9 g
Total carbohydrate7 g
Mince half of the Thai pepper; thinly slice remaining half. Set aside.
In large nonstick skillet, cook pork and salt over medium-high heat, stirring occasionally, until no longer pink, about 8 minutes. Scrape into bowl. Set aside.
In same pan, heat half of the oil over medium heat; cook green beans, garlic, ginger and minced Thai pepper, stirring occasionally, until green beans are tender- crisp, about 5 minutes. Add pork, vinegar, fish sauce, brown sugar and 2 tbsp water; cook, stirring, until heated through, about 2 minutes. Divide among 4 serving bowls; keep warm. Wipe pan clean.
In same pan, heat remaining oil over medium heat; cook eggs until whites are set yet yolks are still runny, about 3 minutes.
Arrange 1 egg over each pork bowl. Sprinkle with cilantro and green onions (if using) and remaining Thai pepper.
Cherry Almond Cakes: In food processor, pulse glacé cherries with dried cherries until coarsely chopped. Scrape into large bowl; stir in 1/2 cup of the amaretto. Cover and let stand at room temperature, stirring occasionally, for 24 hours. Stir in 1/2 cup of the all-purpose flour just until combined. Set aside.
Line six 5- x 2-inch (12 x 5 cm) mini loaf pans with parchment paper. Set aside.
In large bowl, whisk together remaining all-purpose flour, the almond flour, baking powder and salt. In separate bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Stir in flour mixture just until combined; stir in cherry mixture and almonds. Scrape into prepared pans, smoothing tops.
Set shallow pan on bottom rack of 250°F (120°C) oven; add enough hot water to come halfway up sides. Place cakes on centre rack; bake, covering with foil if beginning to crack, until cake tester inserted in centres comes out clean, about 75 minutes. Let cool completely in pans.
Invert cakes from pans; peel off parchment paper. Soak twelve 12-inch (30 cm) squares cheesecloth in remaining amaretto. Wrap 1 cake in 2 squares cheesecloth. Repeat with remaining cakes and cheesecloth. Overwrap in plastic wrap and foil. Refrigerate for 1 month. (Make-ahead: Refrigerate for up to 2 months, remoistening cheesecloth with amaretto and rewrapping cakes if cloth dries out completely.)
Icing: In bowl, beat butter until light and fluffy. Beat in icing sugar, cream and vanilla (icing will be stiff).
Assembly: Unwrap cakes and brush tops with corn syrup. On icing sugar–dusted
work surface, roll out almond paste into 11- x 8-inch (28 x 20 cm) rectangle. Cut lengthwise into thirds; cut crosswise to make 6 rectangles. Place 1 rectangle on top of each cake, pressing to adhere. Spread icing over cakes. Cover loosely with plastic wrap; refrigerate in airtight container until firm, about 24 hours. (Make-ahead: Refrigerate for up to 2 weeks.)
Tip from The Test Kitchen: For easy cake wrapping, soak the cheesecloth and cut the plastic wrap and foil beforehand.