2 tablespoons butter
1 tablespoon olive oil
2 lbs stew beef, cubed
1 large onion, chopped
2 cloves garlic, sliced
2 carrots, sliced
1 parsnip, sliced
1 bay leaf
21⁄ 2 cups beef stock
1 tablespoon Worcestershire sauce
1⁄ 2 teaspoon paprika
1 teaspoon salt
1⁄ 4 teaspoon pepper
2 teaspoons cornstarch
1⁄ 2 cup water
salt, to taste
1. Heat the oil and butter in a large pot. 2. Brown meat and
set aside. 3. Add onion, garlic, carrot, and parsnip and cook
until the onion goes soft. 4. Add back in meat and stir in stock,
Worcestershire, and spices. 5. Let the stew simmer for 30
minutes. 6. In a bowl mix cornstarch and water and add to the
stew. 7. Season with salt.
Serve with mashed potatoes.
Honey-Baked Short Ribs
These ribs will fall of the bone and the sauce will be sweet and
sticky. Oh my….
SERVES 4
1 teaspoon cumin
1⁄ 2 teaspoon cilantro
1⁄ 4 teaspoon pepper
1 teaspoon salt
2 cloves garlic, minced
8 to 12 short ribs
butter, for browning
1 onion, finely chopped
2 cups red wine
1⁄ 2 cup honey
4 tablespoons soy sauce
1 cup water
1. Preheat oven to 330°F. 2. Mix spices in a bowl, and then rub
them into the meat. 3. Heat up a large pan, add butter, and
brown ribs on all sides. 4. Take ribs out, set them aside, and
add the onion to the pan. 5. Sauté onion until soft. 6. Add meat,
wine, honey, soy sauce, and water. 7. Bring mixture to a boil and
place in the oven. 8. Let ribs cook in the mixture for 4 hours.
Serve with roasted potatoes.
Cornish Hen with Pine Stuffing
This stuffing is great—it can be used for chickens, turkeys,
or Cornish hens.
SERVES 4
2 Cornish hens or 1 large chicken
2 tablespoons butter
3 tablespoons pine nuts
1 small yellow onion, finely chopped
2 cloves garlic, chopped
21⁄ 2 cups chicken stock
1 cup couscous
3 tablespoons mint, chopped
glug of olive oil
(optional: carrots, parsnip, potatoes, or other vegetables
that you can roast)
1. Preheat oven to 360°F. 2. Rinse hens and dry them well
with paper towel. 3. Place both hens in a large roasting rack.
4. Melt butter in a large pan and add pine nuts, onion, and
garlic. 5. Sauté until the garlic is soft. 6. Add couscous and stir
well. 7. Add stock and let the couscous simmer until soft. This
takes about 12 minutes. 8. Let couscous cool and stir in the
mint. 9. Fill the inside of the hens with the couscous mixture.
10. If you added any carrots, parsnips, or potatoes, put them
onto the rack with the hens. 11. Pour olive oil over the hens (and
vegetables) and roast for about one and a half hours.
Let hens sit for 10 minutes before cutting them up.
Serve with the stuffing.
