Am I allowed to say that this week has been the week from hell? Good news is I’m almost done with my first round of CE courses (wait, I didn’t mention that I’ll have to do Round 2 in March??), but the bad news is that we had a sudden deadline at work requiring overtime that has left me exhausted.
Amazingly, I did have the energy to try two new recipes this week. The first, Turkish Beef Stew from October 2007 edition of Every Day with Rachael Ray, was delish. The second I’m not sure about yet–it was a cheesy spinach artichoke pasta that was too cheesy. Might have to think about it more before posting.
Turkish Beef Stew
I adapted this recipe a bit while cooking, so the original recipe can be found on Rachael Ray’s website.
3 tablespoons butter
1-1/2 pounds beef chuck cubes
1 14.5 oz can diced tomatoes with their juice (I used tomatoes w/ basil, garlic, & oregano)
1 cup beef broth
1/2 tablespoon white cooking wine
1/2 tablespoon rice vinegar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon pepper
1/2 pound wide egg noodles
3 tablespoons water
3 tablespoons flour
1. In a 4-5 quart pot, melt a tablespoon of the butter and brown half of the beef. Remove with a slotted spoon and repeat with second tablespoon of butter and other half of beef. Remove and set aside (maybe not necessary to cook in batches and remove if cooking with large pot…).
2. Stir the tomatoes and beef broth into the pot, reduce the heat to low and stir, scraping up any browned bits. Add the beef, the wine and vinegar, cinnamon, cloves, and pepper; bring to a simmer over low heat. Cover and cook until the meat is fork-tender, about 1 hour.
3. In a small measuring cup mix flour and water. Add some of the stew liquid to the flour and water mixture and mix well. Add all to the pot to help thicken the stew. [not in original recipe but we found the stew to be too watery–perhaps because we used entire can of tomatoes].
4.About 10 minutes before the stew is ready, cook the egg noodles according to the package directions. Toss with the remaining 1 tablespoons butter and season to taste with salt and pepper. Serve the stew over noodles.
Makes 4 servings
Scott said, “What are those spices?” The clove and cinnamon smelled delicious but were an unexpected taste. Scott wasn’t sure about the clove taste at first, but we both ended up really enjoying this recipe and will definitely cook it again. The leftovers were even better! Next time I might add some carrots for some extra veggies, but overall very good and incredibly easy. Can’t ask for more!
Every weekend, Beth Fish Reads hosts Weekend Cooking. “Weekend Cooking is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, fabulous quotations, photographs.” Hope you’ll join the fun!