Welcome to another edition of Sunday Night Dinner at Julia’s Place.
There is nothing like a hearty stew when it’s -5 degrees or worse (-20 degrees in Prince George) to nourish the soul. This week dinner includes a fabulous beef stew served with Gluten-Free Italian Herb Sourdough and a green salad. All of these things are wonderful on their own but when you put them all together they create a fabulous Sunday dinner.
Of course I’ve mentioned before how much I love my Crockpot, today is a perfect example of creating a great dinner without a whole lot of work. I threw everything in the Crockpot first thing this morning and walked out the door returning around 4:30 in the afternoon. When I walked in the house I was greeted with the wonderful aroma of the stew cooking all day. For this recipe you don’t even have to brown anything first, just place it in the Crockpot and turn it on.
Here’s the Beef and Vegetable Stew recipe:
• 2.5 lbs lean boneless beef stew meat
• 6 medium potatoes (I like the creamers myself)
• 6 medium carrots, peeled and cut diagonally into ¼ “ slices
• 1 onion coarsely chopped
• 2 cloves garlic minced
• 1 celery rib, chopped
• 1 cup quartered mushrooms
• ¼ cup potato starch (I make this GF but you can use regular flour if you are not GF)
• 1 ¼ cup diced peeled tomatoes
• 1 cup dry red wine
• 1 tsp. dry mustard
• 1 tsp. Greek herbs (I use epicure Greek spice)
• Salt and pepper to taste
1. In a 6 quart electric slow cooker, mix the potatoes, carrots, onion, celery and mushrooms. Toss the beef with the potato starch (or flour if you’re using) to coat evenly. Place in the slow cooker. Top with the tomatoes with their liquid mixed with the red wine, dry mustard, Greek spices, salt and pepper.
2. Cover and cook on the high setting 1 – 1 ½ hours. Reduce the heat setting to low and cook 7 to 8 hours longer or until the beef is tender, stirring once or twice during cooking. Once cooked, taste and adjust seasoning.
Now…here’s the bread recipe. I made it in my bread maker and it was fabulous!
Italian Herb Sourdough Bread
This is a flavourful sourdough bread; wonderful with soups and stews.
• 3 cups Gluten-Free flour. (my mix is made up of sorghum flour, potato starch and tapioca starch)
• ¼ cup rice bran
• 2 ½ tsp. xanthan gum
• ½ tsp salt
• 1 tsp onion salt
• 3 tsp. Greek spices (from epicure) – you could use Italian spices here
• 1-2 tsp. onion powder
• 2 tsp. instant coffee powder
• 3 eggs beaten
• 1 tsp. vinegar
• ¼ cup molasses
• ¾ cup sourdough started
• ¾ cup warm water
• ¾ cup cottage cheese
• 4 Tbsp. butter melted
• 1 Tbsp sugar
• 1 Tbsp dry yeast
1. Blend the dry ingredients together and stir with a whisk.
2. Combine the eggs, vinegar, molasses, sourdough starter, water, cottage cheese and butter.
3. Measure the sugar and yeast.
4. Place the ingredients in the baking pan of the bread maker in the order suggested by your manual. Mine says liquids first, then dry ingredients and the yeast and sugar sprinkled on top of the dry ingredients.
5. Bake on regular bread setting on medium heat. (my bread maker has a GF setting so I press that button and select dark crust setting) If you have a normal bread maker, you can set it on dough and once it has been through it’s cycle, take it out and place it in a loaf pan and bake in the oven for 45 minutes at 350 degrees.
The results of this bread are wonderful. See for yourself.
Of course Kale is one of my favorite vegetables right now so I made a very simple kale salad. One of the things that is good about the kale salad is you can make it up in the morning with the dressing on and serve it later in the day. Doing this makes the kale softer and easier to chew. For some people the toughness of kale makes it an unlikely choice for dinner but if you can figure out a way to prepare it, it is a fantastic vegetable to include with any meal.
“Kale, is extraordinarily nutritious: a cup provides more than 100 percent of the daily value (DV) of vitamins K and A, and 88 percent of the DV for vitamin C. Like other members of the brassica family such as cabbage, collards and Brussels sprouts, kale is a rich source of organosulfur compounds that have been linked to cancer prevention.” Taken from www.drweil.com