Food Quotes


"No therapy or drug known to modern medical science can rebuild tissue that has been damaged by disease or trauma. Food alone can accomplish this feat. It is for this reason that nutrition is an indispensable weapon against disease".
Dr. Bernard Jensen (1908-2001)




Friday, February 13, 2009

Beef Stew with Mushrooms
















3 pounds boneless beef chuck roast, cut into 2-inch chunks
Salt and pepper to taste
1/3 cup flour
4 tablespoons extra-virgin, cold-pressed olive oil
4 cups traditional beef bone stock, divided
1 tablespoon butter
1/2 pound carrots, peeled and sliced 1/2-inch thick
2 onions, finely chopped
3 large cloves garlic, finely minced
1 tablespoon tomato paste
4 medium potatoes, peeled and cubed
2 bay leaves
1 tablespoon fresh thyme leaves, chopped, or 1 tsp. dried
1/2 teaspoon ground cloves
1 pound small boiling onions, peeled
1/2 pound sliced mushrooms

Directions: Season beef cubes with salt and pepper to taste; dredge in flour. Heat oil in a 6- to 8-quart heavy pot over medium-high heat. Brown beef on all sides, in batches, and transfer to a bowl; set aside. Pour off any remaining oil from pot; add 1/2 cup beef stock to pan. Deglaze pan by boiling broth over high heat for 1 minute, scraping bits off the bottom of the pan. Pour broth over meat. Heat butter in same pot over medium-high heat. Add carrots, onion and garlic; sauté, stirring frequently, for about 5 minutes or until onions are golden. Add tomato paste and cook, stirring constantly, for 1 minute. Add remaining beef stock, reserved meat with juices, potatoes, bay leaves, thyme and cloves. Simmer gently for 3 hours. Add boiling onions and mushrooms and cook for 1 hour; season to taste with salt and pepper. Makes 8 servings.
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