Time for Stew

by Joanne on September 7, 2012

It’s already September and, if you live in the North East, you are preparing to brace for cooler temperatures. Let’s begin thinking about warming dishes like stew. 

*Warning! Not vegetarian.  If you’re a vegetarian, proceed to the end and help me find a great substitute to make this stew right for me.

Bean pot beef stew4

This recipe is a slow cook recipe but not in the crock pot, it’s cooked in a bean pot.

Bean pot beef stew2

The local paper featured this recipe from Celebrating Home  and I just knew it was one for Ted, modified of course!

Bean pot beef stew5

Serves 4

  • 1 lb. round steak, in 1 inch pieces
  • 1 large white onion, chopped
  • 2 TBS olive oil (flavored oil is wonderful to use: basil, rosemary, or garlic-chile pepper)
  • 4 tsp. minced garlic
  • 15 oz. can diced tomatoes
  • 4 cups beef broth
  • 1 cup red wine
  • 1 1/2 tsp. dried thyme
  • 3 bay leaves
  • 2 cups potatoes, cut into 3/4 inch chunks
  • 4 celery sticks, cleaned and chopped
  • 2 carrots, peeled and chopped
  • salt and pepper to taste

Preheat oven to 375 F.

Rub the meat with oil, salt and pepper. Let it sit at room temperature in the bean pot while preparing the other vegetables. *If you don’t have a bean pot, a simple roasting pan will work.

Prepare all vegetables and add them to the bean pot. Add the broth, tomatoes, thyme, bay leaves, and a little salt and pepper. Cover the pot and bake for 3 to 4 hours or until the meat is fork tender.

Bean pot beef stew6

As a vegetarian, I was wondering what a good substitute might be.  Any suggestions?

Speaking of vegetarian, I read some interesting facts about soy in Nutritional Outlook. Here’s the latest on soy to share – based on research by Innova Market Insights. Innova  provides analysis on new products, trends, and ingredients. 

  • Nearly 1/4 of food and drink launches in the 12 months ending March 2012 had a soy component.
  • Rising evidence of soy’s health benefits in areas such as cardiovascular health, women’s health, bone health, continues to promote ongoing interest in using soy.
  • Protein beverages using soy migrate from the sports sector to the mainstream market due to nutrients, weight management and basically interest in healthy lifestyles.
  • Cereal bars have increased the use of soy by 2/3’s in the 12 months ending in March 2012.
  • Soy has become the most popular vegetable protein source backed by consumer awareness. 

Have you seen soy listed in an ingredient list that completely surprised you?

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