Winter League, Weather, Dairy

Well the bowling league started today and our team came in second. I'm pleased to say I bowled what I think of as my average. Don't know our handicaps til next week. The computer works it out. Don't seem to be as many this year, some are involved in operations and will come back later in the year. But there are one or two who won't be coming back at all. My legs held up today though.

Miserable day today, yesterday too but I didn't go outside, cold and rainy all day. I didn't realise just how cold until I got outside, I was frozen and didn't have a coat. Silly me. Supposed to warm up by the end of the week. I do hope so.

Busy day Tuesday, doctor's appointment for Matt in the morning and then shopping in the afternoon. I still couldn't post my order. They keep telling me things to do most of which I have already done several times. I am getting a little fed up with it, I must say.

The recipe I posted for Cottage Cheese, a couple of friends have found or already knew, good dairy farms in their area. I need to do a bit of searching too.

It was so damned cold today that one's thoughts turned to things like stews and pot roasts. Here is one for you.

Peppery Beef Stew With Root Vegetables

1 Tbs olive oil
2 lbs trimmed chuck roast (about 2 1/3 lb. untrimmed)
2 tsp black pepper, divided
1 1/2 tsp kosher salt, divided
6 garlic cloves, chopped
1 cup dry red wine
2 cups unsalted beef stock
3 Tbs all-purpose flour
2 Tbs unsalted tomato paste
4 thyme sprigs
2 bay leaves
1 lb small turnips, peeled and cut into wedges (about 3 cups)
1 lb carrots, peeled and cut into 2-inch pieces (about 3 cups)
1 1/4 lbs celery root, peeled and cut into cubes (about 2 cups)
2 cups fresh pearl onions, peeled, or thawed frozen pearl onions (about 8 oz.)
1 cup water
2 Tbs chopped fresh flat-leaf parsley

1. Preheat oven to 350°F.

2. Heat olive oil in a Dutch oven over medium-high. Sprinkle roast with 1/2 teaspoon pepper and 1/2 teaspoon salt. Add roast to pan; cook until browned, about 5 minutes per side. Remove roast from pan; set aside. Add garlic to pan; cook, stirring constantly, 1 minute. Add wine; cook until reduced by half, about 2 minutes, scraping bottom of pan to loosen browned bits.

3. Whisk together stock and flour in a small bowl. Stir stock mixture into wine mixture; cook, stirring often, until thickened. Stir in tomato paste, thyme, bay leaves, remaining 1 1/2 teaspoons pepper, and remaining 1 teaspoon salt. Nestle roast into stock mixture. Cover and bake at 350°F 1 hour and 30 minutes.

4. Remove pan from oven. Add turnips, carrots, celery root, onions, and 1 cup water; toss carefully with gravy. Cover and bake at 350°F until vegetables are tender and sauce is thick and glazy, about 1 hour. Coarsely shred beef; discard thyme and bay leaves. Top with parsley.

5. Slow Cooker Method Omit preheating oven. Prepare as directed in step 2, substituting a skillet for the Dutch oven. Place roast and wine mixture in a 6-quart slow cooker. Omit steps 3 and 4. Stir together stock and flour; pour over roast. Stir in tomato paste, thyme, bay leaves, remaining 1 1/2 teaspoons pepper, and remaining 1 teaspoon salt. Add vegetables and 1 cup water. Cover and cook on LOW until roast is tender, about 7 hours.

Servings: 8

Author: Ann Taylor Pittman
Source: Cooking Light

Have a great day